Easy Lemon Garlic Chicken

This recipe from Ina Garten is very easy and tastes great. Make sure to use breasts with the skin and to cover with foil for 10 minutes after removing from the oven to ensure the chicken is nice and juicy. You can also butterfly and split a whole chicken for this recipe.
This is shown served with Oven Risotto because I had some left over, but it really goes best with plain rice, I especially like it with brown basmati rice.


1/4 C. olive oil
3 T.  minced garlic (7-9 cloves)
1/3 C.  dry white wine
1 T.  grated lemon zest (2 lemons)
2 T.  freshly squeezed lemon juice
1 1/2 t.  dried oregano
1 t. minced fresh thyme leaves
Kosher salt and freshly ground black pepper 
4 boneless chicken breasts, skin on  (or a whole chicken butterflied and split.)
1 lemon

Preheat the oven to 400 degrees F.

Warm  olive oil in a small saucepan over medium-low heat, add the garlic, and cook 1 minute but don't allow it to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat  chicken breasts dry and place  skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 40 to 45 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

You can also marinate the chicken over night in this if you want to plan ahead!