Wednesday, July 16, 2014

Lemon Thyme Chicken Breasts

DSCN2298 Life sure has been busy lately! I have some BIG news coming your way soon. My to-do lists keep getting longer and longer, but I am excited for the changes coming my way. I promise I will share soon!

When days are busy, I want the easiest of easy dinner recipes. I need a recipe that I can throw together quickly, but is filling and delicious. Bonus points if it gives me delicious leftovers to bring for lunch the next day.

This lemon and thyme chicken recipe is a perfect post-busy day meal. The chicken breasts turn out perfectly roasted with a delicious lemony pan sauce that takes less than 10 minutes of active cooking time. Just add some brown rice and a salad, and you have an essential weeknight meal.

Lemon Thyme Chicken Breasts

Recipe from Ina Garten
Serves 4

1/4 cup good olive oil
3 tablespoons minced garlic
1/3 cup dry white wine
1 tablespoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt
Freshly ground black pepper
4 boneless chicken breasts, skin on
1 lemon

Preheat the oven to 400 degrees F. 

Warm the olive oil in a sauce pan over medium-low heat, and add the garlic and cook for 1 minute (but don't allow it to brown). Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon of salt. Pour the sauce into a 9x12 baking dish.

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


Bake for 30-40 minutes, until the chicken is done and the skin is lightly browned. If the chicken isn't golden enough, you can put it under the broiler for 2 minutes. Cover the pan tightly with foil and allow it to rest for 10 minutes.

Lemon Thyme Chicken Breasts


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