I love watching the Barefoot Contessa on the Food Network – she has a very kind smile.  I think I like watching her because she seems to absolutely love what she does and enjoys not only the making of a dish but the eating of a dish!  I have made her Lemon Chicken dish many times and it is always something I go back to over and over again, especially when like now, I need some health(ier) eating in my life.  The holiday season is upon us and I need to lose a few pounds (or more) prior to putting it all back on again!

Lemon Chicken Breast
(adapted slightly to my own tastes)

This recipe calls for a lot more garlic and for the skin to remain on the chicken breast.  I needed to be a little healthier and I like to go a lot lighter on garlic than most recipes call for in general.

Serves 4


¼ cup extra virgin olive oil – my new favorite Aberquina California Olive Ranch
t teaspoon minced garlic
¼ cup dry white wine – I used a Sauvignon Blanc
1 tablespoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 ½ teaspoons dried oregano
1 teaspoon dried thyme 
Kosher salt and freshly ground black pepper
4 boneless chicken breasts (skinned)
1 lemon


Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Remove plan from heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and a light golden brown. If the chicken isn’t browned enough, put it under the broiler for 2 minutes.

Remove from oven and cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.

This chicken dish is absolutely fantastic.  You would think that the lemon would be overpowering but it is so subtle and light.  A high-quality olive oil and lovely herbs of oregano and thyme give it a very restaurant-made taste.  I honestly cant get enough of it!  As I am trying to be on a good week, I enjoyed the chicken with some sugar snap peas and sadly no wine.  It is so sad to try and be good.