Lemon-Garlic Chicken Breasts

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one-pot-lemon-chicken

As a personal chef, I’m often asked what kind of food I cook at home. Some nights it’s cereal but usually it’s whatever looks good when I make my almost daily run to the grocery store. Either way, I like to make real food, simple ingredients. (Unless, of course, dinner is cereal.) If you asked me to dig a little deeper, I would include something to the likes of seasonal, comfort food, healthful, easy, make ahead.
This recipe is an absolute demonstration of my cooking philosophy: uncomplicated yet rich in flavor.

garlic-herb-lemon-chicken-baked

When you start with quality ingredients you don’t need much to make the final dish taste great. Case in point. This chicken recipe. It’s full of flavor, simple in preparation and elegant enough to serve at a dinner party. This is comfort food at it’s finest. I often make this for clients as everything can be prepared in advance and popped into the oven just before serving time. This is best served with something to soak up all those savory juices and bits of browned pieces at the bottom of the pan. Some suggestions are mashed potatoes, steamed couscous or a big hunk of french bread. I don’t think you can wrong with any of them!

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Lemon-Garlic Chicken Breasts

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Description

Comfort food at it’s finest, this simple one-dish chicken is full of flavor. When you start with quality ingredients, you don’t need much to make the dish stand out!

Ingredients

  • 1/3 cup olive oil
  • 8 cloves garlic, peeled, smashed and roughly chopped
  • zest and juice from one lemon
  • 1/2 cup white wine
  • 1 lemon, cut in eighths
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 4 chicken breasts, bone in and skin on
  • salt and pepper

Instructions

  1. Preheat oven to 425F degrees.
  2. Place chicken breasts, skin side up in the bottom of a large shallow roasting pan or baking dish. Season liberally with salt and pepper.
  3. In small bowl, combine olive oil, garlic, lemon juice and zest, and white wine.
  4. Pour over chicken.
  5. Tuck rosemary and thyme sprigs and lemon wedges among the chicken breasts.
  6. Cook, uncovered, for 35-40 minutes until chicken is nice and browned on top and cooked through.