Lemon & Herb Chicken
INGREDIENTS
- 1/3 c olive oil
- 1/4 c dry white wine
- 10 cloves garlic, minced
- 1 t fresh oregano, minced
- 2 t fresh thyme, minced
- 3 T fresh rosemary, chopped
- 2 T fresh lemon juice
- 3 pounds bone-in chicken breasts or legs, skin on
- 1 lemon, cut into 6-8 wedges
- Salt & pepper to taste
Note: We prefer using bone-in chicken;
if you prefer to use boneless chicken, reduce oven temperature to 400o.
DIRECTIONS
- Preheat oven 450o.
- Heat the olive oil over medium heat, stir in garlic for one minute and remove from heat. Stir in wine, lemon, fresh herbs.
- Brush large roasting pan (or two 9 x 13 baking dishes) with olive oil. Place chicken in the pan skin side up; do not crowd the chicken. Pour the sauce over the chicken. Generously top with salt and pepper. Place lemon wedges around the chicken pieces.
- Bake 40-50 minutes until the chicken is fully cooked and skin has browned.
Serves 4.
