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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Lemon Chicken Breast Recipe

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This recipe for Lemon Chicken Breast, by , is from Taste of Townsend, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Townsend Resident


cup good olive oil
3 tbsp. minced garlic
⅓ cup dry white wine
1 tbsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1 tsp. dried oregano
1 tsp. minced fresh thyme
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on
1 lemon

Preheat oven to 400.
Warm the olive oil in a small saucepan over medium low heat. Add the garlic, and cook for 1 minutes but do not allow the garlic to turn brown. Turn off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 tsp. salt and pour into a 9x12 inch baking dish.
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.
Bake for 30-40 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 browning enough, put it under the broiler for 2 minutes. Cover the pan with foil and allow to rest of 10 minutes. Sprinkle with salt and serve hot with the pan juices.




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