Ina Garten’s Lemon Chicken Breasts

Step 1

Preheat the oven to 400 degrees Fahrenheit (200°C).

Step 2

In a small saucepan, warm the olive oil over medium-low heat. Add the garlic and cook for 1 minute, then turn off the heat to keep it from burning.

Step 3

Add the white wine, lemon zest, lemon juice, oregano, thyme, and one teaspoon of salt to the oil. Then, pour the mixture into a 9x12-inch baking dish.

Step 4

Pat the chicken breasts dry with a paper towel and arrange them in the baking dish with the skin side up.

Step 5

Brush the chicken breasts with olive oil and sprinkle a generous amount of salt. Slice the lemon into eight wedges and place them between the chicken cutlets

Step 6

Bake for 30 to 40 minutes until tender and lightly browned. The bigger the chicken, the longer it will take to cook.

Step 7

If the chicken still needs more browning, let it cook for 2 minutes under the broiler. Once the chicken is done, cover the pan with aluminum foil and let it rest for 10 minutes.

Step 8

Add a dash of salt for extra flavor. Serve while still hot and soaked in the pan juices. Enjoy!