Ina Garten’s Lemon Chicken

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From the Barefoot Contessa herself, Ina Garten's Lemon Chicken is juicy, flavorful, and oh so easy!
From the Barefoot Contessa herself, Ina Garten's Lemon Chicken is juicy, flavorful, and oh so easy!
Ina's lemon chicken is a no fuss dish that's comforting, familiar, and utterly satisfying. Make ahead of time or right before serving.
Ina's lemon chicken is a no fuss dish that's comforting, familiar, and utterly satisfying. Make ahead of time or right before serving.

From the Barefoot Contessa herself, Ina Garten’s Lemon Chicken is juicy, flavorful, and oh so easy!

Follow along with the video!

 

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 ;)

From the Barefoot Contessa herself, Ina Garten's Lemon Chicken is juicy, flavorful, and oh so easy!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.

From the Barefoot Contessa herself, Ina Garten's Lemon Chicken is juicy, flavorful, and oh so easy!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?

From the Barefoot Contessa herself, Ina Garten's Lemon Chicken is juicy, flavorful, and oh so easy!Then, pour in a mixture of wine, fresh and dried herbs, and of course, lemon juice and zest.

From the Barefoot Contessa herself, Ina Garten's Lemon Chicken is juicy, flavorful, and oh so easy!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

From the Barefoot Contessa herself, Ina Garten's Lemon Chicken is juicy, flavorful, and oh so easy!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!

From the Barefoot Contessa herself, Ina Garten's Lemon Chicken is juicy, flavorful, and oh so easy!

4.67 from 3 votes
From the Barefoot Contessa herself, Ina Garten's Lemon Chicken is juicy, flavorful, and oh so easy!
Print
Ina Garten’s Lemon Chicken
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
Yields 4 chicken breasts or thighs, or 2 half chickens
Course: Main Course
Cuisine: American
Serving Size: 1 medium thigh
Calories per Serving: 284 kcal
Ingredients
  • ¼ cup olive oil
  • 3 tablespoons minced garlic, 8-9 cloves
  • 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
Instructions
  1. Preheat the oven to 400°F.
  2. 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.
  3. In a small bowl, stir together the wine, lemon zest and juice, oregano, and thyme.
  4. Whisk the wine mixture into the warm oil. Season with salt and pepper to taste.
  5. 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.

  6. 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.
Recipe Notes

Cook Time
Boneless Skin-On Chicken Breasts: 30 – 40 minutes
Boneless Skinless Chicken Breasts: 25 – 35 minutes
Bone-in, Skin-On Chicken Thighs: 40 – 50 minutes
Skin-on half chickens: 45 – 55 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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16 comments

  1. Stacey says:

    This sounds delicious. Is there a substitute for the wine though??
    It’s not something we drink or ever have in the house.

    • Patty K-P says:

      Hi Stacey! Thank you for your sweet comment. Although I haven’t tested the recipe without wine, I would substitute it with an equal amount of either chicken or vegetable broth. I hope that helps! Let me know if you have any more questions :)

    • Patty K-P says:

      I’ve never tried. But I think it cooks too quickly to need a slow cooker :) If you’re worried about keeping it warm, I have marinated overnight and only popped it in the oven right before serving. Hope that helps!

  2. ron says:

    seems like the 1/2 chicken cooking time is off, seems to me 1/2 a chic takes longer that a breast, might want to see if a typo in transcribing – ron

  3. Sandra Adams says:

    If you marinate the chicken overnight…. won’t the lemon juice change the texture of the
    chicken? Thank you, Sandra

    • Patty K-P says:

      Hi Sandra, I didn’t notice a significant change in the texture of the chicken. If anything, it tenderized the meat more, making it softer and more “fall off the bone” :) If you’re worried and you want to make it ahead of time, feel free to make the sauce first and store it until ready to cook. Hope that helps :)

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