Lemon and Garlic Herb Chicken
● 8 chicken breasts, boneless
● ¼ cup olive oil
● 5 cloves garlic, minced
● ¼ cup dry white wine
● 1 lemon, zested and squeezed
● 1 lemon, cut into 8 wedges (for garnish)
● 1 teaspoon dried rosemary
● 1 ½ teaspoons dried oregano
● 2 sprigs fresh thyme, finely chopped
● 1 tablespoon fresh parsley, finely chopped
● 1 tablespoon capers, optional
● Kosher salt
● Black pepper, freshly ground
- Preheat oven to 400 degrees F
- In a small saucepan over medium low heat, heat the olive oil.
- Add garlic and cook for just about a minute – don’t let the garlic burn!
- Add white wine, lemon zest, lemon juice, herbs, ½ teaspoon of kosher salt and ½ teaspoon of pepper and stir gently for 2-3 minutes.
- Set aside.
- Wash and dry chicken well and place in the dish.
- Cover with sauce and coat all sides.
- Sprinkle with a pinch of salt and some pepper and scatter lemon wedges around and under the breasts. If using capers, scatter on top.
- Bake chicken for 30-35 minutes.
- After removing from oven, baste in juices and then cover with foil.
- Allow to rest for ten minutes before serving.
- Serve with its own juices and fresh lemon slices.
BeTeavon and ENJOY!
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