Some nights I just can’t decide what to make for dinner - especially when time is short, and I’m not in the mood for recipes that require lots of prep (and therefore lots of cleanup). This lemon chicken recipe adapted from Ina Garten’s cookbook – How Easy i…
What you'll need
Ingredients
1/4 cup olive oil
6-8 cloves garlic, minced (about 2-3 tablespoons)
2 shallots, minced
1/2 cup dry white wine (or chicken broth)
1 tablespoon grated lemon zest (from 2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
2 teaspoons minced fresh thyme leaves, plus a few sprigs for garnish
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon (cut into 8 wedges)
The method
Directions
01
Kosher salt and freshly ground black pepper, to taste
02
Preheat the oven to 400 degrees F.
03
Warm the olive oil in a small saucepan over medium-low heat, add the garlic and shallots, 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 13-inch baking dish; set aside
04
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil mixture and sprinkle them liberally with salt and pepper. Add the 8 lemon wedges and tuck them among the pieces of chicken.
05
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.
This vibrant, flavor-packed dish is perfect for easy entertaining or effortless weeknight dinners. Juicy, marinated chicken roasts atop a bed of colorful vegetables—artichokes, asparagus, cherry tomatoes, and lemon slices—infused with briny capers and fresh…
This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking. Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requ…
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Quick & Easy Lemon Garlic Roast Chicken
Prep
Cook
Yield
Some nights I just can’t decide what to make for dinner - especially when time is short, and I’m not in the mood for recipes that require lots of prep (and therefore lots of cleanup). This lemon chicken recipe adapted from Ina Garten’s cookbook – How Easy i…
Ingredients
1/4 cup olive oil
6-8 cloves garlic, minced (about 2-3 tablespoons)
2 shallots, minced
1/2 cup dry white wine (or chicken broth)
1 tablespoon grated lemon zest (from 2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
2 teaspoons minced fresh thyme leaves, plus a few sprigs for garnish
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon (cut into 8 wedges)
Cook Like James · The method
Directions
1
Kosher salt and freshly ground black pepper, to taste
2
Preheat the oven to 400 degrees F.
3
Warm the olive oil in a small saucepan over medium-low heat, add the garlic and shallots, 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 13-inch baking dish; set aside
4
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil mixture and sprinkle them liberally with salt and pepper. Add the 8 lemon wedges and tuck them among the pieces of chicken.
5
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.
Cook Like James
Quick & Easy Lemon Garlic Roast Chicken
Prep
Cook
Yield
Some nights I just can’t decide what to make for dinner - especially when time is short, and I’m not in the mood for recipes that require lots of prep (and therefore lots of cleanup). This lemon chicken recipe adapted from Ina Garten’s cookbook – How Easy i…
Ingredients
1/4 cup olive oil
6-8 cloves garlic, minced (about 2-3 tablespoons)
2 shallots, minced
1/2 cup dry white wine (or chicken broth)
1 tablespoon grated lemon zest (from 2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
2 teaspoons minced fresh thyme leaves, plus a few sprigs for garnish
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon (cut into 8 wedges)
Directions
1
Kosher salt and freshly ground black pepper, to taste
2
Preheat the oven to 400 degrees F.
3
Warm the olive oil in a small saucepan over medium-low heat, add the garlic and shallots, 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 13-inch baking dish; set aside
4
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil mixture and sprinkle them liberally with salt and pepper. Add the 8 lemon wedges and tuck them among the pieces of chicken.
5
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.
