I found out about this recipe through Emily and it has been one of our favorite new ways to eat chicken since she discovered it. It’s simple to prepare, but has a wonderful flavor and looks beautiful on a plate. Plus, I usually have most of the ingredients in my house, so it requires minimal planning and preparation.
Another thing that I really like about this chicken is that it is easy to pair with a variety of things. We’ve cooked it multiple times and have yet to find a combination that we do not like. It tastes great paired with sauteed mixed vegetables, oven roasted potatoes, or some fresh garlic bread. My favorite way to eat it has been on top of a bed of brown rice or quinoa. The recipe creates a delicious pan sauce that you can pour over the grains to create an even more flavorful meal. It also makes for delicious leftovers because it is a great addition to a spinach or arugula salad.
I wish I would take credit for this recipe, but I have to recognize Emily for the inspiration. As a nutrition major, food is always on her mind and she is always looking online for fun new recipes to try. She found this particular recipe from Ina Garten’s website “Barefoot Contessa” (http://barefootcontessa.com/recipes.aspx?RecipeID=632&S=0).
Emily likes this recipe because it works well for people following dairy and gluten-free diets, and she especially appreciates how healthy it is. The chicken breasts are a good source of lean protein, while the olive oil provides monounsaturated fat (which is the good fat that your body needs–when eaten in moderation, of course). Plus, the lemon, garlic, and fresh thyme give the dish lots of flavor with very few added calories.
Take a quick look around your kitchen because you may have everything you need to make this quick dish into a delicious meal. Enjoy!
Lemon & Thyme Roasted Chicken
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 9 cloves of garlic, minced
- 1/3 cup white wine (use your favorite!)
- zest from 2 lemons
- 2 tablespoons lemon juice
- 1 full lemon, sliced in discs
- 1 1/2 teaspoons dried oregano
- 1 teaspoon fresh thyme, minced
- Salt and pepper to taste
Preheat oven to 400 degrees F. Place chicken breasts in a baking dish and sprinkle with salt and pepper. In a small saucepan, briefly cook the garlic in the olive oil without letting it burn (1-2 minutes). Remove pan from the heat and add the wine, lemon zest, lemon juice, oregano, and thyme. Pour the mixture over the chicken breasts and place the lemon slices in amongst the chicken. Bake for 30-40 minutes. Serve chicken with pan juices and garnish with a few sprigs of thyme.