I got this recipe from Barefoot Contessa, Ina Garten. I love a good classic chicken and rice meal. This chicken recipe calls for a punch of flavor that really dresses up the mild taste of chicken. Coupled with a savory wild rice, this dish really hits the spot.
1/4 cup olive oil
3 Tbsp minced garlic (9 cloves)
1/3 cup dry white wine (I always use grape juice when a recipe calls for wine)
1 Tbsp grated lemon zest (2 lemons)
2 Tbsp freshly squeezed lemon juice
1 1/2 tsp dried oregano
1 tsp minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
Preheat 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 tsp salt and pour into a 9 x 13 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 them 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 is 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.