Baked Lemon Chicken

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Garlic

  Raw

  3 tbsp or 26g

• White wine

  Alcoholic beverage, table

  2 ⅔ fl oz or 78g

• Lemon zest

  3 tsp or 6g

• Lemon juice

  Raw

  2 tbsp or 30g

• Oregano

  Spices, dried

  1 ½ tsp, ground or 3g

• Thyme

  Fresh

  1 tsp or 0.8g

• Salt

  Table

  1 dash or 0.4g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  8 breast fillet or 1.16kg

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Preheat the oven to 400°F.
2. In a small saucepan, warm the olive oil over medium-low heat. Add the garlic and cook for 1 minute, ensuring it doesn't brown. Remove from heat and stir in the white wine, lemon zest, lemon juice, oregano, thyme, and a teaspoon of salt. Pour the mixture into a 9x12-inch baking dish.
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush with olive oil and season generously with salt and pepper. Cut the lemon into 8 wedges and arrange them around the chicken.
4. Bake for 30 to 40 minutes, until the chicken is cooked through and the skin is lightly browned. If needed, broil for 2 minutes to achieve desired browning. Cover with foil and let rest for 10 minutes before serving with pan juices.

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