Name: ina garten’s lemon chicken Recipe
Prep time: 15 min
Cook time: PT-488359H49M40S
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup olive oil; 3 tablespoons minced garlic (8–9 cloves); 1/3 cup dry white wine; 1 tablespoon lemon zest (from about 2 lemons); 2 tablespoons freshly squeezed lemon juice (from about 1 lemon); 1 1/2 teaspoons dried oregano; 1 teaspoon fresh thyme leaves; Salt and pepper to taste (optional); 4 boneless, skin-on chicken breasts, or 4 bone-in, skin-on chicken thighs, or 2 skin-on half chickens, patted dry; Lemon slices (from the remaining lemon after zesting)

Jump to Recipe· 4.8 from 25 reviews

If you’re on the hunt for a weeknight dinner that tastes like it belongs at your favorite bistro, look no further than ina garten’s lemon chicken. With its tender, juicy chicken and vibrant tang of lemon, this dish feels special enough for company yet is effortless enough for a busy Tuesday evening. Each bite is bursting with fresh garlic, herbs, and that irresistible citrusy zing, all wrapped in a silky sauce that’s just begging to be mopped up with some crusty bread. Trust me, this is one of those classics that you’ll find yourself making again and again—and loving it just as much every time.

ina garten’s lemon chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic of ina garten’s lemon chicken comes down to a handful of simple, quality ingredients. Every element is there for a reason: from the olive oil’s richness, to the sunshiny lemon, to the aromatic herbs. Here’s what gives this chicken its mouthwatering flavor and color:

Olive oil: Use a good quality olive oil for rich flavor and a silky sauce base.
Fresh garlic: Lots of minced garlic infuses the chicken with irresistible aroma—don’t skip it!
Dry white wine: This adds brightness and some depth; if you want a non-alcoholic version, swap with broth.
Lemon zest: The zest is where the most aromatic lemon oils are—totally worth the extra minute to zest the lemons.
Lemon juice: Freshly squeezed juice wakes up all the flavors in the dish.
Dried oregano: Classic Mediterranean vibes; the earthiness balances the lemon.
Fresh thyme leaves: Thyme lends an herby complexity that makes the whole kitchen smell incredible.
Salt and pepper (optional): A pinch (or two) highlights all the other flavors.
Chicken (breasts, thighs, or half chickens): Skin-on is best for flavor and browning—just pat it dry for crispiness.
Lemon slices: Tucking these into the chicken multiplies that citrus flavor and looks beautiful on the plate.

How to Make ina garten’s lemon chicken

Step 1: Prep and Preheat

Start by heating your oven to 400°F (200°C), setting yourself up for a beautiful golden finish. While the oven warms, pat your chicken dry with paper towels. This one step ensures a crispy skin and juicy interior—a little detail that makes ina garten’s lemon chicken so memorable!

Step 2: Make the Flavorful Garlic Oil

In a small saucepan, gently warm the olive oil over low heat. Add all that gorgeous minced garlic, stirring just until it’s fragrant—hold back from letting it brown for the softest, sweetest flavors. This step will immediately fill your kitchen with the most wonderful aroma.

Step 3: Create the Lemon-Herb Mixture

In a separate bowl, whisk together the lemon zest, freshly squeezed lemon juice, dry white wine, oregano, and thyme. Then, pour this lively mix into your warm olive oil and garlic. Season the sauce with a touch of salt and pepper if you like, making sure it’s just to your liking.

Step 4: Assemble Everything in the Baking Dish

Pour half of your lemony sauce into the bottom of a baking dish. Lay the chicken pieces skin side up right on top of the sauce. Tuck those zesty lemon slices under the skin—this is a signature ina garten’s lemon chicken move that brings big flavor. Drizzle the rest of the sauce over the chicken and sprinkle on more salt and pepper if desired.

Step 5: Bake and Broil for a Golden Finish

Slide the pan into the oven and bake for 30 to 40 minutes. You’re looking for a juicy interior (165°F/74°C) and crispy skin. If you want extra color, pop the chicken under the broiler for 1 to 2 minutes until gorgeously golden and sizzling.

Step 6: Rest and Serve

When the chicken looks irresistible, take it out and tent it with foil. Letting it rest for 10 minutes keeps the meat tender and allows the flavors in ina garten’s lemon chicken to settle perfectly. After that, it’s time to dig in!

How to Serve ina garten’s lemon chicken

Garnishes

Brighten up each plate with a sprinkle of extra fresh thyme—or even scatter some finely chopped parsley for color. Adding a few thin slices of fresh lemon or a soft flourish of grated zest right before serving makes the dish pop and feels wonderfully fresh.

Side Dishes

The beauty of ina garten’s lemon chicken is how versatile it is with side dishes. You can go classic with fluffy rice or pillowy mashed potatoes to soak up all that sauce, or serve it next to roasted vegetables or a buttery green bean salad for freshness. Don’t forget a wedge of crusty bread to gather every last bit of sauce!

Creative Ways to Present

If you want to impress, try serving your chicken sliced on a platter, spooning some of those roasted pan juices right over the top. For a cozy touch, offer it family-style in the baking dish, straight from oven to table, or pair it with a big, vibrant bowl of lemony couscous for a colorful twist.

Make Ahead and Storage

Storing Leftovers

Place any leftover ina garten’s lemon chicken in an airtight container and pop it in the fridge. The chicken stays moist and flavorful for up to three days, and the sauce will taste even more lemony as it sits—perfect for easy lunches or dinners the next day!

Freezing

This chicken freezes beautifully! Once cooled, wrap pieces tightly or pack in freezer-safe containers with a bit of the sauce. Thaw in the fridge overnight before gently reheating to keep that juiciness intact.

Reheating

To reheat, place chicken and sauce in a covered dish and bake at 325°F (165°C) just until warmed through. For extra tenderness, splash in a teaspoon of chicken broth or water. Heating gently keeps the meat soft and the sauce as bright as ever.

FAQs

Can I use boneless, skinless chicken breasts for ina garten’s lemon chicken?

Absolutely! Just be sure to watch your cooking time, as skinless pieces cook faster and may dry out if overbaked. Lower the cook time and check for doneness a bit early for the juiciest result.

Is white wine essential for the sauce?

While the white wine adds a lovely depth of flavor, you can easily substitute with chicken or vegetable broth if you prefer your dish alcohol-free. The finished sauce will still be deliciously citrusy and aromatic!

How far ahead can I marinate the chicken?

For maximum flavor, you can let the chicken sit in the lemon-herb sauce, covered, overnight in the fridge. The longer marinade time lets all those flavors soak in, making ina garten’s lemon chicken even more delicious and fragrant.

What should I do if my garlic starts to brown?

If your garlic is browning too quickly, remove it from the heat right away. Garlic burns easily and can turn bitter, so keep the heat low and stir constantly for gentle, mellow flavor.

Can I double the recipe for a crowd?

Ina garten’s lemon chicken is incredibly easy to scale up. Use a larger baking dish and avoid crowding the chicken for even cooking. Just keep an eye on the oven, as you might need a few extra minutes if the pan is very full.

Final Thoughts

There’s just something magical about ina garten’s lemon chicken—how the fresh lemon, herbs, and garlic mingle to create the ultimate feel-good meal. If you haven’t tried this yet, treat yourself! It’s as easy as it is impressive, and one taste will have you coming back for more every time.