Ingredients:1/3 cup olive oil8 cloves minced garlic2/3 cup dry white wineFresh grated lemon zest from about 2 lemons2 tablespoons fresh squeezed lemon juice1 1/2 teaspoons dried oregano2 to 3 teaspoons chopped fresh thyme or 1 teaspoon dried thymeSalt and pepper1 whole cut up fryer or 4 to 6 bone-in chicken breasts1 lemonDirections:Warm oil in small sauce pan over medium low heat, add the garlic and cook for 30 seconds. Turn off the heat and add white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt. Then pour into a 9 x 13 foil baking pan. Pat chicken dry and place it skin sides up over the sauce. Brush chicken with olive oil and sprinkle liberally with salt & pepper. Cut the lemon in wedges and tuck it among chicken. Bake chicken in a preheated 400 degree oven or grill chicken over indirect heat for 45 minutes to an hour until chicken is cooked through. Feel free to baste chicken every once in a while with the sauce. Serve chicken with the sauce on top. Garnish with lemons if desired.
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