Lemon Chicken Breasts Ina Garten Recipe 455

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LEMON CHICKEN BREASTS (INA GARTEN) RECIPE - (4.5/5)



Lemon Chicken Breasts (Ina Garten) Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 10

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Steps:

  • 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. Off the 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 skin side up over the sauce**. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. **NOTE: Because I used chicken breasts, bone-in, I quickly seared them before adding them to the sauce. 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 the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

GRILLED LEMON CHICKEN



Grilled Lemon Chicken image

Provided by Ina Garten

Yield 8 to 10 servings

Number Of Ingredients 6

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
2 pounds boneless chicken breasts, halved and skin removed

Steps:

  • Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
  • Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
  • Skewer with wooden sticks.

GRILLED LEMON CHICKEN MARINADE - INA GARTEN



Grilled Lemon Chicken Marinade - Ina Garten image

Make and share this Grilled Lemon Chicken Marinade - Ina Garten recipe from Food.com.

Provided by lvlrs_l3urnside

Categories     Low Protein

Time 13h25m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 5

3/4 cup fresh lemon juice (4 lemons)
3/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon minced fresh thyme leaves or 1/2 teaspoon dried thyme

Steps:

  • Whisk together the lemon juice, olive oil, salt, pepper, and thyme.
  • Pour over the chicken breasts in a nonreactive bowl.
  • Cover and marinate in the refrigerator for 6 hours or overnight.

Nutrition Facts : Calories 371.4, Fat 40.5, SaturatedFat 5.6, Sodium 873.6, Carbohydrate 4.4, Fiber 0.4, Sugar 1.1, Protein 0.3

INA'S GRILLED LEMON CHICKEN



Ina's Grilled Lemon Chicken image

This gluten free Grilled Lemon Chicken recipe from Ina Garten's Barefoot Contessa cookbook is easy to make and amazingly delicious. http://www.elanaspantry.com/inas-grilled-lemon-chicken/

Provided by Elanas Pantry

Categories     Free Of...

Time 6h10m

Yield 1 entree, 2-3 serving(s)

Number Of Ingredients 8

1/3 cup lemon juice, fresh squeezed
1/3 cup olive oil
1 teaspoon celtic sea salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons fresh thyme leaves, minced
1 lb boneless chicken breast, halved and skins removed
1 head romaine lettuce, remove bottom and chiffonade leaves
2 large carrots, grated or juilenned

Steps:

  • 1. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade.
  • 2. Place chicken breasts in a pyrex dish, then pour marinade over chicken and refrigerate for 6 hours to overnight.
  • 3. Heat grill and cook chicken breasts for 10 minutes on each side until cooked through.
  • 4. Cool chicken and cut diagonally into ½ inch thick slices.
  • 5. Place chiffonaded Romaine on a serving platter, then top with julienned carrots.
  • 6. Place chicken over vegetables and serve with "Peanut" Sauce.

Nutrition Facts : Calories 1606.4, Fat 116.2, SaturatedFat 22.3, Cholesterol 290.6, Sodium 2763.8, Carbohydrate 42.3, Fiber 17.9, Sugar 15.9, Protein 104.2

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