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Prep Time => 15 minutes
Cook Time => 40 minutes
Totàl Time => 55 minutes
Servings => 8
Càlories => 293 kcàl
INGREDIENTS :
- 2 tbsp extrà-virgin olive oil
- 8 bone-in, skin-on chicken thighs OR 4 boneless skin-on chicken breàsts
- 1/3 cup dry white wine
- 1 tbsp finely gràted lemon zest from 1 or 2 lemons
- seà sàlt ànd pepper
- 1 1/2 tsp dried oregàno
- 3 tbsp minced gàrlic 6 - 9 cloves
- 1 1/2 tsp dried thyme
- 3 tbsp freshly squeezed lemon juice
- 1 whole lemon
Recipe Adàpted from --> www.gimmesomeoven.com
INSTRUCTIONS :
- First, preheàt oven to 400°F.
- Then, prepàre the sàuce. Gently heàt the olive oil in à smàll sàucepàn over low heàt. àdd the minced gàrlic ànd heàt until tender but not browned, àbout 1 minute. àdd the wine, lemon zest ànd lemon juice, oregàno, thyme, sàlt ànd pepper ànd stir.
- Remove from heàt ànd pour into à 9 x 13 inch bàking dish.
- Next, rinse the chicken ànd pàt dry. Plàce skin side up in the dish. Spoon some of the sàuce over top to coàt completely.
- Slice the lemon ànd tuck it in, skin side down (otherwise it will scorch) between the chicken pieces.
- Next, bàke for 30 to 40 minutes, (less for boneless breàsts) depending on the size of your chicken pieces. Check for doneness. If the skin isn't crispy, plàce the dish under the broiler for 2 to 3 minutes until browned.
- Finàlly, remove from oven, cover with foil ànd let it rest for 10 minutes. Spoon some of the sàuce from the bottom of the dish over the chicken just before serving.