Lemon Chicken Breasts

Picture of Lemon Chicken from the recipe blog on the Healthy Eats Page of the San Francisco Scenic Fit outdoor fitness training groups website

Serves 4 |  Ina Garten


  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon


  1. Preheat the oven to 400 degrees F.
  2. In a small saucepan warm olive oil over medium-low heat, add the garlic, and cook for 1 minute. Remove the pan from the burner, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a baking dish.
  3. Place the chicken breasts with the skin side up on the sauce. Brush the breasts with olive oil and sprinkle with salt and pepper. Place lemon wedges on top of the chicken.
  4. Bake for 30 to 40 minutes, until the chicken is lightly browned and cooked through. If the chicken is still pale, brown it under the broiler for a few minutes. isn’t browned enough, put it under the broiler for 2 minutes. Serve with the pan juices.

** view the original recipe & instructions on the Food Network website