Tuesday, April 26, 2011

lemon chicken...

We eat chicken ALL. THE. TIME.
I try to mix it up with different sauces, marinades, veggies, etc., so I'm always happy when I find a new take on classics that we already like.

Thanks to Pinterest, I came across Ina Garten's Lemon Chicken Breast recipe.  It sounded delicious, so I tried to come up with an adaptation with ingredients that we generally use (like skinless tenderloins).  And it turned out dang good!

It might not look like much...  (Ina's is much prettier with that browned skin.)

...But the chicken was so moist and flavorful.  
The pan juices make such a great sauce. Mmm.

Lemon Chicken
adapted from Barefoot Contessa
1/4 cup olive oil
3 tablespoons minced garlic
1/3 cup chicken stock (or broth)
zest of 1 lemon
1 1/2 teaspoons dried oregano
1/4 teaspoon dried thyme
4-6 boneless skinless chicken breasts (or 6-8 tenderloins)
1 lemon sliced into wedges
salt & pepper

Preheat oven to 400 degrees F.

Heat olive oil in a skillet over medium heat.  Add garlic and cook for 1 minute.  Remove pan from heat and add stock, zest, and spices.

Lay out chicken in a 9 x 13 baking dish.  Pour sauce mixture over the top.  Salt & pepper to taste and add lemon wedges.

Bake for 15-30 minutes depending on the size of the chicken.  (Or use a digital thermometer that alerts you when the your meat reaches the correct internal temperature...best kitchen gadget EVER!)  Serve hot with pan juices.


  1. that looks so yummy! I have not had luck with chicken :/ we bought a TON of it, froze it, and it always tastes bland :/ this looks so good!


  2. I am trying both the recipes you posted this week! I am ALWAYS looking for new things to do with chicken. THANKS!

  3. Okay made this recipe it's cooking in the oven, cant wait to see how it taste. thanks.

  4. Thank you for the delicious recipe. I made this tonight after finding the recipe on Pinterest.


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