Description
Barefoot Contessa’s lemon chicken breasts offer a zesty Mediterranean-inspired delight with tender, juicy meat infused with bright citrus and herb notes. Fresh rosemary and garlic elevate this simple yet elegant dish that brings Mediterranean sunshine directly to your dinner table.
Ingredients
Scale
Main Protein:
- 4 boneless chicken breasts, skin on (170–225g or 6–8 ounces each)
Liquids and Aromatics:
- 60 milliliters (2 fluid ounces) good olive oil
- 80 milliliters (2.7 fluid ounces) dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons minced garlic (9 cloves)
Herbs, Zest, and Seasonings:
- 1 tablespoon grated lemon zest (2 lemons)
- 1½ teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- 1 lemon
Instructions
- Prepare the oven environment by heating it to 200°C (180°C fan)/400°F, ensuring an optimal cooking temperature for the chicken.
- Gently warm olive oil in a small saucepan over medium-low heat, carefully introducing minced garlic and cooking for approximately 60 seconds without allowing it to brown.
- Remove the saucepan from heat and incorporate white wine, freshly grated lemon zest, lemon juice, fragrant oregano, delicate thyme, and one teaspoon of salt, creating a flavorful aromatic liquid.
- Transfer the herbal mixture into a 23 × 30 cm baking dish, spreading it evenly across the bottom.
- Using paper towels, thoroughly pat the chicken breasts dry to ensure crisp skin and better seasoning adherence.
- Position the chicken breasts skin-side up over the prepared sauce, arranging them strategically in the baking dish.
- Delicately brush the chicken with additional olive oil, then generously season with salt and freshly ground black pepper to enhance flavor profiles.
- Slice the lemon into eight equal wedges and nestle them artfully around the chicken pieces within the baking dish.
- Roast the chicken for 30 to 40 minutes, monitoring until the meat is completely cooked and the skin displays a light golden-brown coloration.
- If additional browning is desired, briefly place the dish under the grill for two minutes to achieve a more caramelized exterior.
- Once removed from the oven, cover the baking dish tightly with aluminum foil and allow the chicken to rest for 10 minutes, enabling the juices to redistribute.
- Serve the chicken immediately, generously spooning the aromatic pan juices over each piece to maximize flavor and moisture.
Notes
- Preserve moisture by letting chicken rest 10 minutes after baking, allowing juices to redistribute evenly.
- Enhance crispiness by broiling chicken skin for 2 minutes if not golden and crisp enough during initial cooking.
- Maximize flavor using freshly squeezed lemon juice instead of bottled alternatives for vibrant, bright taste.
- Store leftovers safely by cooling chicken to room temperature before refrigerating in sealed container up to 3 days.
- Extend meal prep by freezing cooked chicken wrapped tightly for up to 3 months, thawing overnight and reheating gently in oven.
- Customize seasoning by adjusting salt, pepper, and herbs to match personal taste preferences.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 393 kcal
- Sugar: 0 g
- Sodium: 1,000 mg
- Fat: 19.5 g
- Saturated Fat: 5 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 49 g
- Cholesterol: 165 mg