Sunday, July 15, 2012

Easy Lemon Chicken

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.

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