Baked Lemon Chicken

This is an easy but delicious dish you can expand for a hungry crowd or make extra portions for another dinner later in the week. Lemon, a few herbs, and good olive oil are just about all you’ll need to make the magic.


  • 2 Large spoons Extra virgin olive oil
  • 2 Cloves Garlic , minced
  • 2 Glasses White wine
  • 1 Lemon grated zest and juice
  • 1 Small spoon fresh or dry thyme
  • 1 Small spoon Dry oregano
  • 4 half chicken breasts, or 4 boneless skinless chicken breasts
  • Pinch kosher salt and black pepper

prep / directions

Preheat oven to 400 degrees. Heat the olive oil in a sauté pan under medium heat and then sauté the minced garlic for 1 minute. Add the wine, lemon zest and juice, and the herbs, and sauté for a few more minutes so the sauce simmers and gels well. Salt and pepper the chicken breasts on both sides. Pour half the sauce in the bottom of a baking pan, place the chicken in the pan and then pour the remainder of the sauce over the chicken. Bake uncovered for 30-40 minutes. (If using boneless skinless breasts you’ll only need about 20 minutes). Remove from the oven, cover with aluminum foil and rest for another 10 minutes to let all the juices settle. To serve, spoon the sauce over the chicken. Green beans and roast fingerling potatoes or rice make a great side.

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