Chicken with Lemon
1. Preheat oven to 400 degrees.
2. In a small saucepan, warm the oil over low heat.
3. Add the garlic and stir until fragrant. Do not let garlic brown. Remove from heat.
4. In a small bowl, stir together the wine, lemon zest and juice, oregano and thyme.
5. Whisk the wine mixture into the warm oil. Season with salt and pepper to taste.
6. In an oven safe-baking dish, pour half of the wine and oil mixture.
7. Place the chicken over the sauce, skin side up.
8. Tuck the lemon slices under the chicken skin.
9. Season the skin with salt and pepper.
10. Pour the remaining wine and oil mixture over the chicken.
11. Follow the guide below for cook time.
12. Bake until the juice from inside the chicken is no loner pink.
13. If the skin has not browned, place the dish under the broiler for 1-2 minutes.
14. Cover the chicken with aluminum foil and allow to rest for 10 minutes before serving.
Cook Time:
Boneless Skin-On Chicken Breasts: 30-40 minutes
Boneless Skinless Chicken Breasts: 25-35 minutes
Bone-in, Skin-On Chicken Thighs: 40 - 50 minutes
Skin-On Half Chickens: 45 - 55 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 297 | ||
Calories from Fat: 57 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 192.7mg | 7 % | |
Potassium 624.7mg | 16 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.9g | ||
Protein 54.6g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 297
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