Lemon Chicken 1/4 cup Clearly Organic Olive Oil 2 Tablespoons minced garlic (4-5 cloves) 1/3 cup dry white wine 1 Tablespoon lemon zest 2 Tablespoons lemon juice 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon Clearly Organic Ground Pepper 4 chicken thighs (skin on, about 6 ounces each) 1 lemon, thinly sliced Additional salt and pepper to taste

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Lemon Chicken

Posted Jan 22nd, 2018

1/4 cup Clearly Organic Olive Oil

2 Tablespoons minced garlic (4-5 cloves)

1/3 cup dry white wine

1 Tablespoon lemon zest

2 Tablespoons lemon juice

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon Clearly Organic Ground Pepper

4 chicken thighs (skin on, about 6 ounces each)

1 lemon, thinly sliced

Additional salt and pepper to taste

 

Preheat oven to 400 degrees. In a small saucepan over medium heat add olive oil and garlic. Cook for 2 minutes then remove from heat and add wine, lemon zest, lemon juice, oregano, thyme and 1/2 teaspoon salt. Stir contents then pour oil mixture into a 9 x 12 inch baking dish. Place chicken breasts skin side up over the sauce. Then brush chicken with the oil mixture and sprinkle with salt and pepper to taste. Cut lemon into thin slices. Place lemon slices among the chicken and under the skin. Bake for 30-35 minutes. Depending on thickness of chicken. Check for doneness using a meat thermometer. If you desire the chicken to be slightly brown place under the broiler for 5 minutes. Once you remove the chicken from the oven allow it to cool for 10 minutes. Serve warm with pan juices poured over the top.

 

Lemon Chicken

 

Lemon Chicken

 

Lemon Chicken

 

Lemon Chicken

 

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