Lemon Chicken Breasts
~ adapted from Ina Garten ~
Heat oven to 400 degrees F.
Mince 9 cloves garlic.
Heat 1/4 cup olive oil in a small saucepan on medium-low heat. Add minced garlic and cook for 1 minute. Let it brown, don’t let it burn. Take off the heat and add 1/3 cup dry white wine,
zest of 2 lemons, 2 tablespoon of the lemon juice, 1 1/2 teaspoons dried oregano,
1 teaspoon fresh thyme leaves, and 1 teaspoon salt. Pour contents of saucepan into a 9×12-inch baking dish. Wash and pat-dry 4 chicken breasts, preferably boneless. Place them skin side up over the sauce. Brush tops with olive oil, liberally sprinkle with salt and pepper, and cut 1 lemon into 8 wedges to lay underneath chicken breasts.
Bake 30 to 40 minutes. Wrap in aluminum foil for 10 minutes to rest out of the oven before serving.
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