Lemon chicken is found in cuisines throughout the world. Simple to prepare, the key here is the vibrant flavor of lemon. This is not the Chinese-style version of lemon chicken, which has the chicken battered and fried then coated in a thick and sweet lemony sauce. This recipe most resembles the Italian and Spanish versions, though those recipes call for whole chickens. Lovers of bright citrus flavors will enjoy this healthy lemon chicken.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ cup good olive oil
- 3 Tbsp minced garlic (9 cloves)
- ⅓ cup dry white wine
- 1 Tbsp grated lemon zest (2 lemons)
- 2 Tbsp lemon juice (freshly squeezed)
- 1½ tsp dried oregano
- 1 tsp minced fresh thyme leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 boneless chicken breasts, skin on (6–8 oz each)
- 1 lemon
Directions
- Preheat oven to 400°F.
- Heat olive oil in small pan over medium low.
- Add garlic and cook 1 minute. Don’t let garlic turn brown.
- Remove pan from heat . Add white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt, swirling to mix with the garlic.
- Pour garlic mixture into 9 x 12-inch baking dish.
- Pat chicken breasts with a paper towel and place in baking dish, skin side up, over sauce.
- Brush chicken with olive oil and sprinkle generously with salt and pepper.
- Cut lemon in 8 wedges and tuck among chicken breasts.
- Bake for 30–40 minutes, until chicken is done and skin is lightly browned. If not browned enough after 40 minutes, put under broiler for 2 minutes.
- Remove dish from oven, cover with aluminum foil, and let rest 10 minutes.
- Sprinkle with salt and serve hot, spooning juices from dish over the chicken.
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