This Chicken with Lemon and Garlic recipe, with fresh lemon zest, lemon juice, sliced garlic, a bit of thyme and oregano, make this a healthy, easy to prepare dish. Inspired by the Barefoot Contessa, this is an adaption of one of my favorite Ina recipes.
Just assemble the few ingredients and finish in the oven. Before you know it, dinner is ready to serve. I like to substitute fresh rosemary or parsley ¬†as a delicious variation.
1/4 cup good olive oil
4 tablespoons minced garlic (12 cloves)
1/3 cup chicken stock (or you can substitute white wine)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 whole lemon cut into 8 wedges
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 chicken quarters (leg and thigh) or you can substitute 4 chicken breasts
Preheat the oven to 400 degrees F.
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 chicken stock or white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken quarters 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.
This recipe is my adaptation of the Barefoot Contessa’s Lemon with Garlic recipe from her latest book, “How Easy is That?”
– The Gourmet Review