it’s been a while since i last posted. unfortunately a stomach bug got the best of me, needless to say writing about food didn’t feel like the best thing to do. but the good news is that i’m back and better than ever.
i’m going to be quite frank with you…i’m not very good at writing my own recipes. what i am good at is taking other’s ideas and transforming them into something else. sometimes that something else will be a close relative to the original, while other times you can’t even see the slightest trace from the first dish. so when i had chicken starring back at me, i thought back to yesterday’s Today show.
Ina Garten presented a simple, but surely flavorful lemon chicken. i could have taken the recipe as is, but instead i looked at what it could become. all the ingredients were cleverly chosen, and i knew better than to mess with them…besides this is Ina we’re talking about. it’s the process that i tinkered with.
i chose to marinate my chicken. i find chicken breasts can be a little tough; lemon juice is a sure way to combat any of those issues. i discarded the sautéed garlic and used fresh uncooked instead. once it goes in the oven the garlic will perfume the chicken and oil. to make it easier i also thought to change how the ingredients were listed. i hope you like this as much as i did.
1/2 c olive oil
5 large cloves of garlic, minced
1/3 c white wine
zest of 2 lemons
juice of 1 lemon
1 1/2 tsp oregano
1 tsp thyme
4 boneless chicken breasts, skin on
salt and pepper
in a large baking dish add the garlic, white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt. marinate for 4-6 hours, or overnight.
Preheat the oven to 400 degrees.
pat the chicken skins dry then brush with olive oil and sprinkle them with salt and pepper. cut one of the zested lemons in 8 wedges and tuck it among the pieces of chicken.
bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. 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.