A fantastic roasted dish of seasoned chicken, roasted to perfection then glazed with a delicate, yet tangy lemon sauce. Here's how to make it . . .
1/4 cup ev 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
1/2 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2- 4 boneless chicken breasts, (6 to 8 ounces each)
salt & pepper
Preheat the oven to 400 degrees F.
Heat the olive oil in a small saucepan over medium-low heat, add the garlic, and saute for a minute, stirring constantly. You want the garlic to be warm, but don't allow the garlic to brown. Shut the burner off, remove from heat and add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour in a 9x13 casserole dish.
Pat the chicken breasts dry, Brush them with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 24-30 minutes, depending on the size of the chicken breasts, until the chicken is done. If the chicken isn't browned enough to your liking you can put it under the broiler for 2 minutes.
Serve over hot freshly cooked bowtie pasta that has been seasoned with salt, pepper, parsley & a sprinkle of parmesan cheese. We generally add chunks of fresh broccoli or asparagus to the pasta while it's cooking during the last couple minutes.