Lemon Chicken Breasts - Barefoot Contessa

QSis

Grill Master
Staff member
Gold Site Supporter
Easy and good!

I cut 2 huge chicken breasts in half and only used 1 lemon - it was PLENTY lemony.

Excellent with steamed asparagus! My photos are below the recipe.

Lee

Serves 6-8 | Level: Beginner

https://barefootcontessa.com/recipes/lemon-chicken-breasts
Lemon Chicken Breasts

How-Easy-is-That-cover_160809_005136.jpg
From the cookbook:
Barefoot Contessa How Easy Is That?


  • 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
  • 1½ 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

Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, 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 × 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 8 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 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.

Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
 

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lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Easy and good!

I cut 2 huge chicken breasts in half and only used 1 lemon - it was PLENTY lemony.

Excellent with steamed asparagus! My photos are below the recipe.

Lee

Serves 6-8 | Level: Beginner

https://barefootcontessa.com/recipes/lemon-chicken-breasts
Lemon Chicken Breasts

How-Easy-is-That-cover_160809_005136.jpg
From the cookbook:
Barefoot Contessa How Easy Is That?


  • 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
  • 1½ 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
Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, 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 × 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 8 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 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.

Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Looks fantastic Lee.

Are those cauliflower tots?
 

medtran49

Well-known member
Gold Site Supporter
Looks really good. We have liked all the recipes from Ina that we've made and they all have turned out correctly, other than one, which was salted caramels, and that might have been operator error (me) as they were a bit too chewy even for caramels, but still tasted great.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Thanks, Peep and med. Yes, those little tan things were cauliflower tots. I wanted to keep them crispy so I served them in a dish, away from all that lovely pan juice.

Med, could you have sucked on the caramels and let them melt in your mouth? I've spent so much on dental work that that is what I do when faced with a caramel.

Lee
 
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