 |
| Before making the chicken, I went out to my garden to pick some fresh rosemary and thyme. And some swiss chard for a veggie medley side dish. Preheat oven to 350 degrees. |
 |
| The sauce: 1/4 cup olive oil, 8 cloves of garlic - crushed, 1/3 cup white wine, 1 T grated lemon zest, 2 T lemon juice, 1-1/2 t oregano, 1 t fresh thyme - minced, Kosher salt and pepper. In a saucepan, heat oil on medium heat, and add the garlic and let it cook for about one minute. Add the remaining ingredients, and move pan off the burner. Slice a lemon. Pour the sauce in the bottom of a glass baking pan, chicken on top, and arrange lemon slices around. |
 |
| Bake for about 45 minutes, or until the juices in the middle run clear (no pink). You can see that I sliced on in half to check for doneness. Note: chicken breasts could be pounded before cooking, and would be done in less than 30 minutes. |
 |
| What's for Dinner: Lemon chicken, wild rice with currants, a medley of sauteed veggies - Asparagus, swiss chard and spinach. Adapted from a recipe from Ina Garten, the Barefoot Contessa. |
No comments:
Post a Comment