Roasted Lemons, Garlic and Chicken

chicken, lemon, wine, juice, lemon zest, shallot, garlic, oregano, thyme

Ingredients

1/4 cup extra virgin olive oil
1/3 cup dry white wine
1 medium shallot, diced
1 tablespoon grated lemon zest (from 2 lemons)
1 lemon, juice of, apx 2 Tbsp
2 teaspoons dried oregano
1 teaspoon fresh thyme leave
1 bunch fresh thyme sprig, tied with a piece of butcher's kitchen twine (just ask the grocery store butcher for a small piece)
3 -4 boneless skinless chicken breasts, cut in half or 2 lbs boneless skinless chicken breasts
2 teaspoons kosher salt, divided
1 teaspoon fresh ground black pepper
3 fresh garlic cloves, thinly sliced
8 lemon slices (from reserved lemon)

Directions for Roasted Lemons, Garlic and Chicken Recipe

Preheat the oven to 400 degrees. Combine olive oil, white wine, shallot, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour half into a 9x12 inch baking dish.
Pat the chicken breasts dry and place them over the sauce. Cover the chicken with the remaining sauce. Sprinkle with 1 tsp salt and pepper to taste. Place sliced garlic cloves over tuck the lemon slices and thyme bundle between the pieces of chicken.
Roast for 20 minutes, turn pieces and cook another 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve with pan juices poured over the chicken and roasted lemon slices. I recommend squeezing the roasted lemon over the chicken, it's delicious.

Read the full directions on Food.com