This chicken smells and tastes really good. You can use the leftovers for many other chicken dishes.
Serves 4
1/4 cup olive oil
9 cloves garlic, minced
1/3 cup white wine
Juice of two lemons, freshly squeezed (no seeds!)
1 1/5 teaspoons oregano
1/2 teaspoon thyme
salt and pepper
4 boneless, chicken breasts, skin on if possible (if not, skinless are OK too)
1 lemon (so total 3 lemons)
Preheat oven to 400 degrees. Spray a 8 by 8 baking dish with non-stick spray.
Warm up the olive oil in a small pan over medium-low heat. Add garlic and cook for just a minute. Remove from the heat and add the wine, lemon juice, oregano and thyme. Season generously with salt. Pour mixture into baking dish. Place the chicken, skin side up, over the sauce and spoon some of the olive oil mixture over them. Cut the lemon into wedges and place the wedges between the chicken pieces.
Bake 30 minutes, if breasts are small, 40 minutes if they are large. Remove from oven, cover in foil and let them sit for 10 minutes. Season again with salt and pepper and serve.
Serves 4
1/4 cup olive oil
9 cloves garlic, minced
1/3 cup white wine
Juice of two lemons, freshly squeezed (no seeds!)
1 1/5 teaspoons oregano
1/2 teaspoon thyme
salt and pepper
4 boneless, chicken breasts, skin on if possible (if not, skinless are OK too)
1 lemon (so total 3 lemons)
Preheat oven to 400 degrees. Spray a 8 by 8 baking dish with non-stick spray.
Warm up the olive oil in a small pan over medium-low heat. Add garlic and cook for just a minute. Remove from the heat and add the wine, lemon juice, oregano and thyme. Season generously with salt. Pour mixture into baking dish. Place the chicken, skin side up, over the sauce and spoon some of the olive oil mixture over them. Cut the lemon into wedges and place the wedges between the chicken pieces.
Bake 30 minutes, if breasts are small, 40 minutes if they are large. Remove from oven, cover in foil and let them sit for 10 minutes. Season again with salt and pepper and serve.
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