Lemon Chicken Breasts

This is another Barefoot recipe that is really easy to put together and tastes delicious.  If you’re looking to something light and summery – this is it!

INGREDIENTS

• 4, 6-8 oz. boneless chicken breasts with the skin on
• 1/4 cup olive oil
• 1/3 cup dry white wine (always use one you would drink)
• 3 tbsp garlic, pressed (about 9 cloves)
• Zest of 2 lemons (approx. 1 tbsp)
• 2 tbsp freshly squeezed lemon juice
• 1 1/2 tsp dried oregano
• 1 1/2 tsp fresh thyme, minced
• 1 lemon, cut into 8 wedges
• Salt and pepper

HOW TO MAKE IT

• Preheat the oven to 400°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 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 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 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