This is from the Ina cookbook called How Easy is That.  It was easy but I did not like it.  I don’t like chicken white meat.  It is dry and sticks to my teeth and gums.  Jim likes white meat.  So he had 1 + 1/2 yesterday and can eat the rest.  We served it with leftover couscous and green beans/Brussel sprouts. 

Ingredients:

1/4 C EVOO

9 cloves garlic

1/3  C dry white wine

2 lemons, zested, (1 T)

2 T freshly squeezed lemon juice

1 1/2 t dried oregano

1 t minced fresh thyme

Kosher salt and black pepper

4 boneless chicken breasts, skin on (6-8 oz. each)

1 lemon

Directions:

1. Preheat the oven to 400 degrees.
2. Warm the oil in a small saucepan over medium low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.  
3. Off the heat, add the wine, lemon zest, lemon juice, oregano, thyme and 1/2 t salt and pour into a 9 X 12 baking dish.
4. Pat the chicken breasts dry and place them skin side up over the sauce.  Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.  
5. Cut the lemon into 8 wedges and tuck it among the pieces of chicken.  
6. Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned.  If the chicken isn’t browned enough, put it under the broiler for 2 minutes.  
7. cover the pan tightly with the aluminum foil and allow to rest for 10 minutes.  
8. Sprinkle with salt and serve hot with the pan juices.  

Jim bought the chicken at Publix as I was going to experiment whether I would like chicken breasts with the skin on while cooking.  However, he came home with boneless-skinless chicken breasts.  If I don’t get better soon and able to do my own shopping, I am going to scream.