Super Easy Lemon Chicken

I truly adore Ina Garten!  Her recipes are ALWAYS fool proof and, unlike many other recipes (Martha!), they're loaded with flavor.  I made this chicken the other night, and it turned out perfectly with like zero effort.  Her roast chicken recipe is my favorite and always a hit with guests, this comes very close with less effort.

Lemon Chicken Breast (Serves 4)
	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 1½ 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	View Book

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 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.

Here is the 'before'.  A gross photo of uncooked chicken.

I wasn't able to get an 'after' picture b/c the camera battery died.

(I used breasts and thighs with bones-in. I also used fresh rosemary)