Lemon Chicken Breasts

 
    Sometimes I just can't bring myself to delay or interrupt dinner to sneak in a picture. Truth be told, I take most pictures of food the next day when I'm enjoying left overs for lunch. We enjoyed this super easy dinner quickly after returning home from church. We paired it with brown rice and steamed broccoli... but as you see pictured, I enjoyed the left overs with a little pasta the following day.

Lemon Chicken Breasts
from  Food Network


Ingredients

1/4 cup good olive oil
3 Tbsp. minced garlic (9 cloves)
1/3 cup dry white wine
1 Tbsp. grated lemon zest (2 lemons)
2 Tbsp. freshly squeezed lemon juice
1 1/2 tsp. dried oregano
1 tsp. minced fresh thyme leaves (can use dried as well)
kosher salt & freshly ground black pepper
4 boneless chicken breasts

Directions

1. Preheat the oven to 400 degrees F.

2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

3.Pat the chicken breasts dry and place them skin side up over the sauce (I used skinless). Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.