Description
Ina Garten’s Lemon Chicken is a simple yet flavorful dish featuring juicy chicken infused with a tangy lemon and herb sauce. The easy-to-follow recipe combines olive oil, garlic, lemon zest, wine, and fresh herbs to create a delicious sauce that makes this dish a perfect weeknight dinner or a special meal for any occasion.
Ingredients
For the Lemon Herb Sauce:
- 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)
For the Chicken:
- 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)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the Lemon Herb Sauce: Warm olive oil, add garlic, then mix in white wine, lemon zest, lemon juice, oregano, and thyme.
- Coat the Chicken: Pour half of the sauce into a baking dish, place chicken over sauce, tuck lemon slices under the skin, season with salt and pepper, pour remaining sauce over chicken.
- Bake: Bake for 30-40 minutes until internal temperature reaches 165°F (74°C). Broil for a crisp finish if needed.
- Rest and Serve: Cover with foil, let it rest for 10 minutes before serving.
Notes
- Marinating the chicken overnight will enhance the flavors even more.
- If you prefer skinless chicken, adjust the cooking time to avoid overcooking.
- For a wine-free option, use chicken or vegetable broth instead of the dry white wine.
- Serve with rice, vegetables, or bread to soak up the sauce.
Nutrition
- Serving Size: 1 medium thigh or breast
- Calories: 284 kcal
- Sugar: 2g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg
