Time: 1 hour.
Complexity: easily
Servings: 4

Ina Garten roasts chicken breasts in a succulent blend of lemon juice, white wine, and herbs. Best of all, this dish is not only healthy, but also ready in under an hour.

Ingredients:

• 1/4 cup good quality olive oil
• 3 tbsp (9 cloves) minced garlic
• 1/3 cup dry white wine
• 1 tbsp. grated lemon zest (from 2 lemons)
• 2 tablespoons freshly squeezed lemon juice
• 1.5 tsp dried oregano
• 1 teaspoon chopped fresh thyme leaves
• Coarse salt and freshly ground black pepper
• 4 boneless chicken breasts with skin, about 200g each
• 1 lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

garlic, white wine, lemon, oregano, thyme, chicken breasts

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Preparation:

Step 1
• Preheat oven to 205C.
Step 2
• In a small saucepan, heat the olive oil over medium-low heat. Add the garlic and cook for 1 minute, being careful not to burn it. Turn off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon of salt, and pour into a 9x12-inch baking dish.
Step 3
• Pat the chicken breasts dry and place them skin-side up on the sauce. Brush the chicken breasts with olive oil and sprinkle generously with salt and pepper. Cut the lemon into 8 wedges and arrange them between the chicken pieces.
Step 4
• Bake for 30-40 minutes, depending on the size of the chicken breasts, until the meat is cooked through and the skin is golden brown. If the chicken isn't browned enough, place it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and let it rest for 10 minutes. Sprinkle with salt and serve hot, drizzling with the sauce the chicken was baked in.

Votes: 20