From the Barefoot Contessa herself, Ina Garten’s Lemon Chicken is juicy, flavorful, and oh so easy!
This chicken! This chicken! Ina Garten’s Lemon Chicken is the latest addition to our weeknight dinners. It’s a simple chicken cooked in a simple sauce and yet the result is remarkable! I think this is the dinner to cook when trying to win the heart of that special someone ;)
The sauce is bright, tangy, herby, earthy, and winey ;) all at the same time. At our house, not a drop of the sauce goes to waste. We use it to dip our bread, dress rice, and as a sauce to pour over store-bought rotisserie chicken. As for the chicken. It’s everything you’d want chicken to be. The meat is so juicy, regardless of using white or dark meat, and the skin is perfectly crisped.
Ina strikes again. With Ina Garten’s Lemon Chicken, it all begins with the sauce. Olive oil is warmed with freshly minced garlic. How can you go wrong with that?
Then, pour in a mixture of wine, fresh and dried herbs, and of course, lemon juice and zest.
Pour it over some pat-dried chicken, tuck in some lemon slices under the skin, and roast in the oven! To make it ahead of time, simply pour the sauce over the chicken, cover, and refrigerate until ready to go into the oven. Ina Garten’s Lemon Chicken will taste even better after that marinating time :D
For a no fuss entree that’s easy to throw together ahead of time or an hour before serving, Ina Garten’s Lemon Chicken is your answer. It’s rustic, comforting and familiar; perfect after a long day of work. Serve it over some greens or pair it with a side of greens. So satisfying!
- ¼ cup olive oil
- 3 tablespoons minced garlic, 8-9 cloves
- ⅓ cup dry white wine
- 1 tablespoon lemon zest *, from about 2 lemons
- 2 tablespoons freshly squeezed lemon juice, about 1 lemon
- 1 ½ teaspoons dried oregano
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste (optional)
- 4 boneless, skin-on chicken breasts, 4 bone-in, skin-on chicken thighs, or 2 skin-on half chickens, patted dry
- slices Lemon, from remaining lemon after zesting
Preheat the oven to 400°F.
In a small sauce pan, warm the oil over low heat. Add the garlic and stir until fragrant. Do not let the garlic brown. Remove from heat.
In a small bowl, stir together the wine, lemon zest and juice, oregano, and thyme.
Whisk the wine mixture into the warm oil. Season with salt and pepper to taste.
In an oven safe-baking dish, pour in about half of the wine and oil mixture. Place the chicken over the sauce, skin side up. Tuck the lemon slices under the chicken skin. Season the skin with salt and pepper, if using. Pour the remaining wine and oil mixture over the chicken.
Follow the guide below for cook time. Bake until the juice from inside the chicken is no longer pink. If the skin has not browned, place the dish under the broiler for 1-2 minutes. Cover the chicken with aluminum foil and allow to rest for 10 minutes before serving.
Boneless Skin-On Chicken Breasts: 30 – 40 minutes
Bone-in, Skin-On Chicken Thighs: 40 – 50 minutes
Skin-on half chickens: 30 – 40 minutes
*After zesting, use 1 of the lemons to squeeze the juice needed in the recipe and slice discs from the second lemon.
Adapted from Barefoot Contessa
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