Just a quick note about the paparazzi party I had on the weekend. Thank you to those of you who left encouraging comments. Unfortunately I did not have a single sale. I’m still glad I tried….Okay on to food!
Regular readers of Katherines Corner know how much I love lemon. Add some garlic and green beans from the garden and you have a wonderful chicken dinner. Enjoy!
What you Need
4 Chicken breasts (skin on)
1/4 cup olive oil ( not extra virgin)
3 Tbsp garlic –about 8-9 cloves (minced)
1/3 Cup chicken broth
1 Tbsp fresh lemon zest (2 lemons)
2 Tbsp lemon juice
1 1/2 tsp Dried oregano
1 tsp Fresh thyme leaves (minced)
Salt and pepper
12 Inch casserole /baking dish
Before You Start- Preheat the oven to 400°, rinse chicken breasts under cold running water and pat dry
Lets Make it! In a saucepan over low heat warm the olive oil, add the garlic and let cook for about 1 minutes ( do not brown) . Remove from heat, add the chicken broth, lemon zest, lemon juice, oregano, thyme, and 1 tsp salt and pour into the baking dish. Place the chicken on top of the lemon garlic sauce skin side up. Baste with a little bit more olive oil and sprinkle with salt and pepper. Cut several lemon wedges (about 8 wedges) and scatter and tuck the wedges around the chicken. Bake for 30 to 40 minutes (check with meat thermometer to confirm doneness.) Skin should be lightly browned. Remove from the oven and cover the baking dish tightly with aluminum foil and set aside for about 10 minutes. Serve hot with the pan juices.
Katies Tid Bits* if the chicken is done but not browned enough just put it under the broiler for a minute or two. You can do this with most foods requiring browning.
Winner of the summer breeze giveaway will be announced tomorrow
Do you have a favorite lemon chicken recipe?
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