Recipe: Baked Herb Lemon Chicken
Ingredients
- 4 split chicken breasts, skin on
- Kosher salt
- freshly ground black pepper
- 1 lemon sliced in wedges, 6-8 slices
- 1/4 cup extra virgin olive oil
- 9 cloves minced garlic- about 3 Tbs
- 1/3 cup dry white wine
- 1 Tbs grated lemon zest (2 lemons)
- 2 Tbs freshly squeezed lemon juice
- 1½ tsp dried oregano
- 1 tsp minced fresh thyme leaves, plus 4 sprigs
Instructions
Preheat the oven to 425 degrees. First prepare the chicken breasts by rinsing them and drying with paper towel. On a cutting board using a boning knife, carefully remove the breast bone leaving the skin on and still attached to the breast. Trim any excess fat from the breast and place in a 9 x 13 baking dish skin side up. Repeat with the remaining breasts. Sprinkle the breast with kosher salt and fresh ground pepper. Now slice one lemon lengthwise into 6-8 wedges and set among the chicken breasts in the dish.
Next add the extra virgin olive oil to a small sauté pan and heat over medium-low temperature, once warmed and the minced garlic and cook for just a minute and stirring constantly. Turn the heat off and add the dry white wine, lemon zest, lemon juice, dried oregano, and minced thyme. Pour the warm mixture into the dish to surround the seasoned chicken breasts. Using a brush lightly brush the chicken breasts skins with the oil mixture so it will brown and crisp during baking and then add the 4 sprigs of thyme on top the chicken breasts.
Bake the dish uncovered for 30 to 45 minutes, until the breasts are cooked and reach 165 degrees F. Turn the oven to broil for 1-3 minutes and broil the dish if necessary to brown the skins on the breasts. Remove from the oven, cover with aluminum foil and allow resting for 10 minutes before serving.
Transfer the chicken to a serving platter and pour desired amount of cooking liquid onto the platter for service.
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.
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this was actually really great! i was a little worried because i dont buy bone in breasts and ours at the store are absolutely huuuuge so i had to split them. this is going on our monthly meal plan!!
I’ve tried it with bone-in split breasts and again with boneless breast meat. It definitely is better cooked with the bone in. Not sure why?!
Andi, These look great! Great presentation with the lemon. I am going to have to give this one a test run later this week!
Would the taste significantly change if I don’t use white wine?
No, I think the flavor will slightly vary but not enough to worry about. I would substitute the liquid with a good quality chicken stock
This looks really good! What do you mean with 4 split chicken breasts, though? 4 chicken breasts split or 4 pieces (halves) of chicken breasts?
Think of a whole chicken; there is only breast per chicken, each side of the breast is considered a split chicken breast. Therefore, 2 whole chicken breasts, each cut in half (split) whould produce 4 breast pieces.
That’s what I thought, but I wanted to make sure. Can’t wait to make it!
would it work at all to use boneless skinless chicken breasts?
It will work but the cooking time will be slighly shorter, cook until chicken has an internal temperature of 165 degrees F. Bone in, skin on chicken has more flavor and in my opinion is best for this dish.
Didi this yesterday. Very, very nice and tasty! But next time I will roast the Chicken before putting it into the baking dish (I used boneless skinless chicken breast). I can’t broil with my oven so it missed a bit roast aroma. Anyway, great recipe!
Delicious !
IT looks good we are trying it for dinner tonight
Just made this tonight… Best juicy chicken ever!! Will make this again! Andmsomeasy to make.
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Wasn’t sure if I’d like it, when in the oven the baking the aroma in our home was strong and I was a little concern but holy molly the end result was delicious!!! We all enjoyed it for dinner this evening… yummmso recipe…
Thank you…
This was really good and easy to make! I used boneless, skinless, chicken breasts and cooked it at 350 for 40 minutes. Turned out perfect with a nice lemon sauce. I will serve rice next time to soak up the sauce.
Do you use green lemons or yellow ones?
yellow
I love this recipe! My question is, do you think I could make this with a whole chicken?
I think the flavors would not infuse as well. I would stick to split breasts for best results
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