Lemon Chicken Breasts
1/4 cup Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
3 Tablespoons Minced Garlic (9 cloves)
1/3 cup dry white wine
1 Tablespoon grated lemon zest (2 lemons)
2 Tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on
Preheat oven to 400 degrees. Warm the Olive Oil in a small saucepan over medium-low heat, add the garlic and cook for just 1 minute. Don't allow the garlic to turn brown. Off the heat, add the white wine,lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt and pour into 9 X 12 inch baking dish.
Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and skin is lightly browned. Cover with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
(Recipe adapted from Barefoot Contessa)