Lemon Chicken Breasts - Ina Garten

***Folks, I've tried a lot of lemon chicken recipes over the years, and this one might just be my new favorite.  In her brand new cookbook Barefoot Contessa How Easy Is That?, Ina Garten mentions that this particular recipe is one of her favorites...and one of her go-to recipes.  After making this for dinner tonight, I can certainly see why.

First of all, the flavors are incredible.  The chicken was tender and juicy, with just the right amount of lemony goodness.  It's not always easy to infuse chicken breasts with a lot of flavor, but Ina does it beautifully here...And the recipe couldn't be easier!  After just a little preparation, everything is put into a dish and is popped into the oven.  About 40 minutes later, your guests will adore you because not only have you prepared a delicious and gorgeous meal, but you'll be relaxed too.  And we all know, if the dinner host is relaxed, your guests will be too!  Another plus is that you don't have to have a fancy dinner party to serve this - It's simple enough for a quick weeknight meal.  Thanks to Ina, we can all eat fabulously every day of the week!

It's also worth mentioning that Ina's new cookbook is awesome!!  She really focuses on easier recipes that do not require a long list of expensive ingredients, but that certainly are not lacking in the flavor department.  Just think....less time in the kitchen and more time with your family and/or guests.  I very highly recommend this cookbook...It will make the perfect addition to your collection.

Bon Appetit!***

Lemon Chicken Breasts

Source:  Barefoot Contessa How Easy Is That? cookbook by Ina Garten

Serves 4

Ingredients:
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Directions:

Preheat the oven to 400 F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one 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.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.

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 two 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.