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–+ servings

ina garten lemony chicken dinner

A bright and savory roasted chicken dish with lemon, garlic, and white wine, perfect for a weeknight dinner.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 1
Course: Chicken, Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup olive oil preferably California-grown
  • 3 tablespoons minced garlic about 8-9 cloves
  • 1/3 cup dry white wine like Sauvignon Blanc
  • 1 tablespoon lemon zest from about 2 Meyer lemons
  • 2 tablespoons freshly squeezed lemon juice about 1 lemon
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon fresh thyme leaves
  • to taste salt and freshly ground black pepper
For the Chicken
  • 4 boneless, skin-on chicken breasts or 4 bone-in, skin-on thighs, or 2 skin-on half chickens, patted dry
  • from remaining lemon lemon slices thin rounds

Method
 

  1. Preheat your oven to 400°F.
  2. In a small saucepan, warm the olive oil over low heat. Add the minced garlic and stir until fragrant, about 1 minute. Do not let the garlic brown. Remove the pan from the heat.
  3. In a small bowl, combine the white wine, lemon zest, lemon juice, dried oregano, and fresh thyme. Stir to blend.
  4. Whisk the wine mixture into the warm garlic oil. Season with salt and pepper to your taste.
  5. Pour about half of this wine-oil mixture into an oven-safe baking dish. Arrange the chicken pieces skin side up over the sauce. Gently slide the lemon slices under the chicken skin. Season the skin with additional salt and pepper if desired. Pour the remaining sauce over the chicken.
  6. Bake according to the timing guide below, until the juices run clear when the thickest part of the chicken is pierced. If the skin hasn't browned, broil for 1-2 minutes. Cover the dish with foil and let the chicken rest for 10 minutes before serving.

Nutrition

Calories: 380kcalCarbohydrates: 4gProtein: 35gFat: 24gSaturated Fat: 5gCholesterol: 100mgSodium: 400mgFiber: 1gSugar: 1g

Notes

For boneless skin-on chicken breasts, bake 30-40 minutes. For bone-in skin-on thighs, bake 40-50 minutes. For skin-on half chickens, bake 45-55 minutes. To keep the chicken moist, do not skip the resting step. If you prefer extra lemony flavor, add a few more lemon slices under the skin. Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven to avoid drying out.

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