Lemony Chicken

Cooking Time: 50 min
Yield: 4 servings

INGREDIENTS

1/4 cup olive oil
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, to taste
4 boneless skinless chicken breasts (6 to 8 ounces each)
2 lemons

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. Pat the chicken breast dry with a paper towel and season with salt and pepper. Warm the olive oil in a small saucepan over medium-high heat, add the Chicken and sear on each side for about 3 minutes. Remove chicken from pan and place in a 9 by 12-inch baking dish.
3. Turn down heat to medium-low heat and add garlic, and cook for just 1 minute but 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 over the chicken. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
4. Bake for 15 to 20 minutes, depending on the size of the chicken breasts, until the chicken is done. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.