Lemon Chicken To Die For!

This is one of the best chicken recipes I have made. I love spicy food and I love food with lemon. My recipe for Habanero Chicken is my favorite spicy chicken dish. I believe this will be my favorite Lemon recipe for chicken. The sauce is AMAZING! The next time I prepare it I will make a batch of angel hair pasta as a side dish, and I will add mushrooms and a small bit of capers and drizzle the sauce over the angle hair pasta. Tonight I made it with the Parmesan Roasted potatoes, which were very good as well. We frequently go to an italian restaurant called Vitos for the Lemon Chicken dish. I’m so excited to find a recipe that I think is equally as good as Vitos. They serve theirs with the angle hair pasta, which I love. I can’t wait to try this again with the pasta! 

Photo: Quentin Bacon
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup chicken broth
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1½ 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) ( I used chicken breast with the bone and skin)1 lemon
Barefoot Contessa How Easy Is That?
Look Inside
Preheat the oven to 400 degrees.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 broth, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 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.
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