Tuesday, February 11, 2014

Recipe of the Week - Ina Garten's Lemon Chicken

Time for the Tuesday Recipe Link up! I am linking up with Tasty Tuesdays, In and Out of the Kitchen, and Taste of Tuesday

Once in a while I will try a recipe, that just doesn't work for us. Unfortunately this was one of them. I love Ina Garten, so I made what I thought sounded good, but when I put it all together, the chicken just didn't have the flavor I was hoping for, it was a little dry and the baby broccoli just did not turn out. SO, what do you think I could have done or added to this to enhance the flavors? Dress it up? Seasoning?

Recipe - Ina Garten's Lemon Chicken Breasts
1/4 C. Olive Oil
3 T. Minced Garlic (about 9 cloves)
1 T. Grated Lemon Zest (about 2 lemons)
2 T. Freshly Squeezed Lemon Juice
1 1/2 t. dried oregano
1 t. freshly chopped thyme
salt and pepper
4 boneless chicken breasts skin on (I only made two, and I did boneless skinless, but I think one change would be to use bone in with skin on)
1 Lemon


Preheat the oven to 400 degrees 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.

1 comment:

Martha said...

I truly think using bone-in breasts with their skin would fix this. And I also noticed that the recipe calls for 1 tablespoon zest (from 2 lemons). In my experience, 1 lemon yields 1 tablespoon zest. Did it seem too lemony?