L is for Lemons

Ok so I'm writing this up super quick as I have to get ready for work (the pain and torture of working retail). Last night klutzy old me managed to knock good corningware off a counter. It smashed and one of the shrapnel pieces cut my foot. It looked like a crime scene. As I ran...well sort of hopped/dragged my foot to the bathroom. It was a tiny cut but it was a bleeder. Thankfully the bleeding has stopped but foot is still sore. I'm a bit worried because I'm diabetic and we have to watch out for cuts on our feet.


Anyway today's food is lemons. What made me think of today's recipe is because the piece of corningware I broke is usually the one I use to make this recipe. Darn darn darn. I decided to go for the classic Lemon Chicken recipe.

Courtesy of tombotheteminator on flickr

Baked Lemon Chicken

1/4 cup Oil
10 cloves minced garlic
1/2 cup dry white wine
Grated Lemon zest from 2 lemons
3 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon fresh thyme minced
Salt and pepper
4 boneless skin on chicken breast
1 lemon

Preheat oven to 400. Warm oil on medium high heat and cook garlic for about minute/minute and half. Do not burn or let it turn brown!  Add the white wine, lemon zest, lemon juice, oregano, basil, thyme, and 2 teaspoons of salt.  Pour mixture into a large baking dish.

Pat the chicken with paper towels to make sure they are nice and dry and place on top of sauce skin side up. Lightly brush some oil onto the skins of the chicken breast and season them with some salt and fresh ground pepper. Slice up lemon into circles and place the circles among the chicken.

Bake 35-45 minutes till chicken is done and the skin will be a bit brown. You can place it under the broiler for a quick minute or two if you want to brown up the skin even more. Serve chicken over rice with sauce from the pan.