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Barefoot Contessa ~ Lemon Chicken Breasts Recipe

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This recipe for Barefoot Contessa ~ Lemon Chicken Breasts is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
1 1/2 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
Directions:
Directions:
1) Preheat the oven to 400 degrees F.

2) 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 by 12-inch baking dish.

3) 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.

4) 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
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
Super easy, quick and delicious! I used skinless breasts and it was fine. Sliced the breasts before plating, made for a good presentation.

 

 

 

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