Roasted Lemon Chicken
Recipe: #20305
July 23, 2015
Categories: Desserts, Chicken, Sunday Dinner, Oven Roast, Gluten-Free, High Protein No Eggs, Non-Dairy, Wine, Bone-in Pieces, Kosher Meat, more
"From Barefoot Contessa- How Easy is That. This serves only two"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (765 g)
- Calories 1227.3
- Total Fat - 47.7 g
- Saturated Fat - 9.5 g
- Cholesterol - 481.9 mg
- Sodium - 426.8 mg
- Total Carbohydrate - 13.9 g
- Dietary Fiber - 4 g
- Sugars - 3.2 g
- Protein - 177.7 g
- Calcium - 142.2 mg
- Iron - 7.4 mg
- Vitamin C - 69 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 400º.
Step 2
Warm the olive oil in a small saucepan over medium-low heat, add the garlic and cook for about 1 minute, don’t let it brown. Turn off the heat and add wine, lemon zest, lemon juice, oregano, thyme, 1 teaspoon salt and pour into baking dish.
Step 3
Pat the chicken breasts dry and place them skin side up over the sauce. Sprinkle the chicken with olive oil and sprinkle with salt and pepper. Cut the remaining lemon into wedges and place among the pieces.
Step 4
Bake for around 40 minutes or until a meat thermometer registers 150º and the skin is lightly browned. Remove from oven and cover with foil and allow to rest for 10 minutes. Serve with the pan juices.
Tips
No special items needed.
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