Lemon Chicken

Lemon Chicken Breasts

2010, Barefoot Contessa How Easy is That?, All Rights Reserved
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Prep Time:15 min
Inactive Prep Time:10 min
Cook Time:35 min
Level: Easy
Serves:4 servings.


Ingredients

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 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)
1 lemon


Directions

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.
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All Rights Reserved

This is my go-to citrus chicken marinade:

http://www.bonappetit.com/recipe/citrus-marinated-chicken-thighs

I use boneless skinless chicken breasts instead of bone-in chicken thighs, and bake at 350 degrees for 20-30 minutes, depending on how big the breasts are. Basically I just steal the marinade from the recipe above and substitute in chicken breasts.

This recipe for Grilled Lemon Chicken from Ina Garten (Barefoot Contessa) is my favorite, and you can use boneless thighs if you want, or a combo.

Grilled Lemon Chicken:

Ingredients
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
2 pounds boneless chicken breasts, halved and skin removed
Directions
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/grilled-lemon-chicken-recipe/index.html?oc=linkback

I also love the lemon chicken salad she makes with this chicken-though its summery:

GRILLED LEMON CHICKEN SALAD
Ina Garten

INGREDIENTS
• 2 pounds Grilled Lemon Chicken (recipe above)
• 1/4 cup freshly squeezed lemon juice (1 large lemon)
• 1/4 cup good olive oil
• 1 cup raw sugar snap peas, stems and strings removed
• 1/2 red bell pepper, julienne
• 1 lemon, thinly sliced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
DIRECTIONS
Slice the chicken breasts diagonally in 3/8 - inch thick slices. Toss them in a bowl with their juices plus the lemon juice, olive oil, sugar snap peas, red and yellow bell peppers, lemon slices, salt and pepper.
Season to taste and serve.

ugh lemon chicken, i love you, thanks for this thread!

Now I know what to have for dinner!

My Lebanese grandma used marinate chicken "wing" pieces in fresh lemon juice, salt, garlic, mint & Tahini (sesame paste) overnight then grill them on really hot coals and finish them in a 350 oven after they get a good char on them. The dip in garlic sauce or hummos or yogurt...

So...off to the store for wings and lemons! Love to my grandma...

Bump