Another super easy, beautiful weeknight dinner – this one is from Ina Garten’s How Easy Is That? The entire prep takes only 20 minutes. Once in the oven, the entire house will smell uh-maz-ing, making it a perfect choice for company. White wine, garlic and herbs make a delicious sauce for couscous, roast potatoes or a great crusty bread. To complete the dish, I serve it with bright green haricot verts, simple salad or roasted asparagus.
- 1/4 cup good olive oil
- 3 TBS minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 TBS grated lemon zest (2 lemons)
- 2 TBS fresh lemon juice (1 lemon)
- 1 1/2 TSP dried oregano
- 1 TSP minced fresh thyme
- 4 bone-in, skin on chicken breasts
- 1 lemon (4 total, see above)
Preheat oven to 400 degrees
Warm the olive oil in a small sauce pan over medium-low heat and add garlic, cook until fragrant about 1 minute. Off heat, stir in white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon of salt. Stir and pour into a 9x12 baking dish.
Rinse and pat the chicken dry and lay skin side up on top of the sauce, keeping the chicken skin dry. Brush the chicken with olive oil to coat and season liberally with salt and pepper. Really season the breasts. Cut the lemon into 8 wedges and place around the chicken.
Bake/Roast for 40 minutes, until the internal temperature is 165 and the skin is lightly browned. If the chicken is not browned enough (I like mine really browned), put under the broiler for 2 minutes, watching, careful not to burn.
To make ahead, assemble dish but wait to drizzle with olive oil. Simply cover and put in the fridge. Ideally bring to room temp before putting into oven but not absolutely necessary. Just make sure the chicken skin is patted dry before seasoning and coating with the olive oil. Slide in oven and roast.