Easy to make and an absolute classic—Lemon Chicken is win-win!
- 3 lemons
- 2 Tbsp. olive oil
- 6 cloves garlic, sliced
- 1/4 cup white wine (or unsalted chicken stock)
- 2 Tbsp. butter, cut into 3 or 4 pieces
- 1 Tbsp. chopped fresh oregano (or thyme, sage, rosemary, or a combination)*
- 1 tsp. salt, divided
- 4 (7-8 oz.) boneless skinless chicken breasts
- 3/4 tsp. pepper
- Preheat the oven to 400°F.
- Meanwhile, zest two of the lemons, then squeeze the lemons to get 3 tablespoons of juice. Slice the remaining lemon. Set the zest, juice, and slices aside.
- In a small saucepan over medium-low heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until fragrant, about 30 seconds.
- Remove from the heat and add the butter, stirring until it melts. Add the lemon zest, lemon juice, wine, herbs, and 1/4 teaspoon salt.
- Put the chicken in a baking dish smooth side up. Pour the saucepan mixture on top.
- Sprinkle the chicken with the pepper and the remaining 3/4 teaspoon of salt. Bake until almost done but not yet browned, about 30 minutes, basting with the juices once or twice.
- Tuck the lemon slices on and around the chicken. Continue to cook until the chicken is cooked through and browned, about 10 minutes.
- Serve the chicken with the lemon slices and pan juices spooned on top.
*Note: Instead of the 1 Tablespoon of chopped fresh herbs, use up to 1 teaspoon of dried herbs. You can use 1 teaspoon of a single dried herb, or use a little bit of several dried herbs to make up 1 teaspoon’s worth.