Description
Ina Garten’s lemon chicken breasts blend zesty Mediterranean flavors with classic roasting techniques. Fragrant herbs, tangy lemon, and golden-brown chicken create a simple yet elegant dinner that welcomes you to savor each succulent bite.
Ingredients
Scale
Main Ingredients:
- 4 boneless chicken breasts, skin on (6 to 8 ounces/170 to 226 grams each)
- 1 lemon
Liquid and Flavor Enhancers:
- ¼ cup (60 milliliters) good olive oil
- ⅓ cup (80 milliliters) dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons minced garlic (9 cloves)
- 1 tablespoon grated lemon zest (2 lemons)
Herbs and Seasonings:
- 1 ½ teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
Instructions
- Arrange the oven rack in the middle position and heat to 200°C / 400°F, creating an ideal cooking environment for the chicken.
- Craft the aromatic sauce by gently warming olive oil in a small saucepan over medium-low heat. Introduce minced garlic and sauté for approximately 60 seconds, ensuring it remains pale and fragrant without browning.
- Remove the saucepan from heat and incorporate dry white wine, grated lemon zest, lemon juice, dried oregano, fresh thyme, and kosher salt, creating a vibrant liquid base that will infuse the chicken with complex flavors.
- Transfer the sauce mixture into a 23 x 30 cm / 9 x 12-inch baking dish, spreading it evenly across the bottom to provide a flavorful cooking medium.
- Thoroughly pat the chicken breasts dry using paper towels, eliminating excess moisture to promote optimal browning and crisp skin.
- Arrange the chicken breasts skin-side up in the prepared baking dish, nestling them into the aromatic sauce. Brush the surface with additional olive oil and generously season with kosher salt and freshly ground black pepper.
- Slice the lemon into eight wedges and strategically distribute them around the chicken pieces, allowing their citrusy essence to permeate the dish during cooking.
- Slide the baking dish into the preheated oven and roast for 30-40 minutes, monitoring the chicken’s progress. The dish is complete when the skin turns a light golden brown and the internal temperature reaches 74°C / 165°F.
- For enhanced color, activate the broiler and cook for an additional 2 minutes if the skin requires more caramelization.
- Once cooked, tent the dish securely with aluminum foil and allow the chicken to rest for 10 minutes, enabling the juices to redistribute and ensuring maximum tenderness.
- Serve the chicken piping hot, generously drizzling the pan juices over the top and sprinkling with an extra pinch of salt if desired.
Notes
- Create a flavor barrier by keeping chicken skin intact during cooking to lock in moisture and develop irresistible crispy edges.
- Protect delicate garlic from burning by briefly sautéing until its fragrance releases, preventing bitter undertones in your sauce.
- Extract maximum citrus essence by zesting whole lemons before squeezing, ensuring vibrant flavor throughout your dish.
- Allow cooked chicken to rest under foil, enabling juices to redistribute and intensify the overall taste experience.
- Customize sauce intensity by balancing lemon’s brightness with a touch of butter or additional citrus to match your preference.
- Prep Time: 15 minutes
- Cook Time: 35 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