Lemon Chicken Breasts

1/4 c. good olive oil
3 T. minced garlic (9 cloves)
1/3 c. dry white wine
1 T. grated lemon zest (2 lemons)
1 1/2 t. dried oregano (used fresh oregano, chopped finely)
1 t. minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

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 white wine, 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 live 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 checken 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 filk and alow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Serves: 4

Source: Adapted from the barefoot contessa "how easy is that?"

Prepared by: Heather for the August 2013 meeting.