Categories: Chicken
Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 3 tablespoons minced garlic (6 - 9 cloves)
- ⅓ cup white wine
- 1 tablespoon finely grated lemon zest (1 or 2 lemons)
- 3 tablespoons freshly squeezed lemon juice
- 11/2 teaspoons dried oregano
- 11/2 teaspoons dried thyme
- sea salt and pepper
- 1 whole lemon
- 8 bone-in skin-on chicken thighs OR 4 boneless skin-on chicken breasts
Directions
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Preheat oven to 400°F.
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Prepare the sauce. Gently heat the olive oil in a small saucepan over low heat. Add the minced garlic and heat until tender but not browned, about 1 minute. Add the wine, lemon zest and lemon juice, oregano, thyme, salt and pepper and stir.
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Remove from heat and pour into a 9 × 13 inch baking dish.
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Rinse the chicken and pat dry. Place skin side up in the dish. Spoon some of the sauce over top to coat completely.
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Slice the lemon and tuck it in, skin side down (otherwise it will scorch) between the chicken pieces.
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Bake for 30 to 40 minutes, depending on the size of your chicken pieces. Check for doneness. If the skin isn’t crispy, place the dish under the broiler for 2 to 3 minutes until browned.
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Remove from oven, cover with foil and let it rest for 10 minutes. Spoon the sauce over top just before serving.