Amy’s Best Ever Lemon Chicken
1/3 cup olive oil
8 cloves minced garlic
2/3 cup dry white wine
Fresh grated lemon zest from about 2 lemons
2 tablespoons fresh squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon chopped fresh thyme
Salt and pepper
1 whole cut up fryer or 4 to 6 bone-in chicken breasts
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 inch baking pan. If grilling, use a foil baking pan. Pat chicken dry and place it skin side 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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