- 1 lb chicken breast (choice of skin on or off)
- 1/4 cup EVOO
- 3 tbsp chopped fresh garlic
- 1/3 cup good white wine
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 1/2 tsp dry oregano, rubbed
- 1 1/2 tsp chopped fresh thyme
- 1 tsp salt (may be omitted)
- In a medium heat skillet, place the EVOO and saute the garlic until soft and fragrant but not browned.
- Add in the white wine.
- Pour the EVOO, garlic and white wine into the casserole and top with he chicken (if using skin on, keep skin up)
- Sprinkle the chicken with the spices and squeeze lemon juice and zest over the top.
- Cut a large lemon into 8 wedges and stack around the sides.
- Place in a 400 degree oven and bake for 30-40 minutes or registers 165 inside.
- Remove and allow to rest before serving.
- If the chicken hasn't browned on top, place under the broiler for a few minutes but keep an eye on it!
