Tender roasted chicken breasts are flavored with garlic, white wine, fresh lemon, oregano, and thyme. The chicken roasts directly over the lemon-garlic sauce, creating flavorful pan juices for serving.
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Source: Ina Garten
Ingredients
- ¼ cup good olive oil, plus additional for brushing the chicken
- 3 tablespoons minced garlic (about 9 cloves)
- ⅓ cup dry white wine
- 1 tablespoon grated lemon zest (about 2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1½ teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon kosher salt, plus additional for seasoning
- Freshly ground black pepper
- 4 boneless chicken breasts, skin on (6–8 ounces each)
- 1 lemon, cut into 8 wedges
Instructions
- Preheat the oven to 400°F.
- Warm ¼ cup olive oil in a small saucepan over medium-low heat. Add the garlic and cook for about 1 minute, being careful not to let the garlic brown.
- Remove the pan from the heat. Add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon kosher salt. Stir to combine.
- Pour the sauce into a 9 × 12-inch baking dish.
- Pat the chicken breasts dry and arrange them skin-side up over the sauce.
- Brush the chicken breasts with olive oil and season generously with kosher salt and freshly ground black pepper.
- Tuck the lemon wedges around the chicken.
- Bake for 30–40 minutes, depending on the size of the chicken breasts, until the chicken is cooked through and the skin is lightly browned.
- If the skin needs additional browning, place the chicken under the broiler for about 2 minutes, watching carefully.
- Remove from the oven, cover the baking dish tightly with aluminum foil, and allow the chicken to rest for 10 minutes.
- Taste for seasoning and serve hot, spooning the lemon-garlic pan juices over each chicken breast.
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