Lemon Chicken Breasts
Oh Barefoot, how I love your recipes. Your recipes are always simplistic, delicious and comforting. Truly, I do love the Barefoot. Her recipes always come out fantastic and they are not complicated. I’m not a fan of complicated recipes. I want something that tastes amazing, is fresh but easy to replicate. I have 5 of the Barefoot’s cookbooks and go back to them quite often for new and old recipes.
Two of my favorite recipes from her are her chocolate cake and broccoli lemon pasta. The chocolate cake is my go-to cake and whenever I make this cake for people they beg me for the recipe. It’s rich and moist and oh so chocolaty. I will never try another chocolate cake recipe because this one is the bomb. The broccoli pasta is a weekly staple in my house. It’s one of those dishes that I could make in my sleep. My kids beg for this dish after we get back from a trip because it just reminds them of home.
I recently received a new cookbook of hers called, How Easy Is That, and I decided to make one of her famous recipes, lemon chicken breasts. I have seen this recipe on various blogs and it always looked so scrumptious to me.
Lemon Chicken Breasts
Recipe from Barefoot Contessa’s How Easy Is That
Serves 4 with leftovers
- 1/4 cup extra virgin olive oil
- 3 tablespoons garlic minced
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon sea salt plus more to rub on chicken
- freshly ground pepper
- 3-4 bone-in, skin-on chicken breasts
- 3 lemons total (1-2 for zesting and lemon juice and 1 for cooking with the chicken)
Preheat the oven to 400 degrees.
Warm 1/4 cup olive oil in a sauté pan over medium-low heat, add minced garlic, and cook for 1 minute until fragrant, but don’t allow the garlic to turn brown. Turn off heat and set aside.
Add to the baking dish (I used 9 x12) the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt.
Rinse and pat dry the chicken breasts and place them skin side up over the sauce. Brush or rub the chicken breasts with the olive oil and garlic mixture (use all of the garlic here) and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it in among the pieces of chicken.
Sorry for the raw chicken picture below. It’s not the prettiest picture.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, unit 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.
Make sure to pour some of the pan juices over each chicken breast when you are serving it up as it adds a bit more juice and flavor to the chicken. I actually poured all the pan juices into a serving bowl and the we each spooned up some and added it to our breasts throughout the meal.
My family rated this meal a 10. I hope yours will enjoy this as well.
Now, how easy was that?
Do you have any Barefoot Contessa cookbooks?
If so, what is your favorite recipe of hers?