This chicken dish is one of my all time favorites! It has that lemony fresh taste that I love but still enough garlic and zest from the herbs that my husband can enjoy as well. Best part is, it is so easy to make!
Baked Herb Lemon Chicken
- 4 Chicken breasts
- Kosher salt
- freshly ground black pepper
- 1 lemon sliced in wedges, 6-8 slices
- 1/4 cup extra virgin olive oil
- 9 cloves minced garlic- about 3 Tbs
- 1/3 cup dry white wine
- 1 Tbs grated lemon zest (2 lemons)
- 2 Tbs freshly squeezed lemon juice
- 1½ tsp dried oregano
- 1 tsp minced fresh thyme leaves, plus 4 sprigs (or dried thyme)
Preheat the oven to 425 degrees. Trim any excess fat from the breast and place in a 9 x 13 baking dish skin side up. Repeat with the remaining breasts. Sprinkle the breast with kosher salt and fresh ground pepper. Now slice one lemon lengthwise into 6-8 wedges and set among the chicken breasts in the dish.
Next add the extra virgin olive oil to a small sauté pan and heat over medium-low temperature, once warmed and the minced garlic and cook for just a minute and stirring constantly. Turn the heat off and add the dry white wine, lemon zest, lemon juice, dried oregano, and minced thyme. Pour the warm mixture into the dish to surround the seasoned chicken breasts. Add the 4 sprigs of thyme on top the chicken breasts.
Bake the dish uncovered for 30 to 45 minutes, until the breasts are cooked and reach 165 degrees F. Remove from the oven, cover with aluminum foil and allow resting for 10 minutes before serving.
Transfer the chicken to a serving platter and pour desired amount of cooking liquid onto the platter for service.