Lemon Chicken; Easy -newspaper

Lemon Chicken; Easy -newspaper

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup olive oil, plus more for brushing chicken

  • 9

    garlic cloves, slice

  • cup white wine

  • 1

    T. finely grated lemon rind

  • 2

    T. lemon juice

  • ¾

    teaspoon dried oregano

  • ¼

    teaspoon dried thyme

  • ½

    teaspoon salt, divided

  • 2

    bone-in, skin-on chicken breast for 4 thighs

  • ground pepper

  • 1

    lemon, cut into wedges


Preheat oven to 400. Heat olive oil in a small skillet over medium heat. Add garlic and cook about 2 minutes. Remove from heat. Combine wine, lemon rind and juice, oregano, thyme and 1/4 tsp. salt into baking dish. Stir well. Pour in oil and garlic. Stir well. Place chicken pieces on top of garlic mixture, skin-side up. Brush skin with a little additional olive oil. Sprinkle with remaining 1/4tsp. salt and pepper. Tuck lemon wedges in around chicken. Bake 30-35 minutes. Remove from oven and let stand 5-10 minutes before serving.


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