Lemon Chicken and Rice
Description
This is an easy, quick meal to make packed with lots of flavor, and it's healthy too. It's good enough to serve for guests on a special occasion. Serve with roasted corn, if desired.
Ingredients
1/4 c. olive oil
8 garlic cloves, minced
1/3 c. dry white wine
zest from 2 lemons (2 tbsp)
juice from 1 lemon
2 t. dried oregano
1 t. fresh thyme leaves, chopped
sea salt, to taste
ground black pepper, to taste
4 boneless chicken breasts, skin on
1 lemon, cut into 8 wedges
2 c. white rice, cooked
Directions
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Preheat oven to 400 degrees.
Warm olive oil in a small saucepan over medium-low heat, add garlic, and cook for 1 minute, don’t let garlic turn brown. Take the saucepan off of the heat and add white wine, lemon zest, lemon juice, oregano, thyme, and salt and pour into a baking dish.
Pat chicken breasts dry with a paper towel and place them skin side up in the wine sauce. Brush chicken breasts with olive oil and season them with salt and pepper. Tuck the lemon wedges inside and around the pieces of chicken.
Bake for 30 to 40 minutes or until the chicken is done and 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.
Serve with the juice from the dish.
Serves 4