Behind the Lace Curtains-Sunday Dinner, Easy Lemon Chicken

I find recipes all over the place, including local newspaper inserts.  I’ve made this recipe over and over, and it’s a keeper.  It was published in American Profile and came from Connie Natale.

1/4 c. olive oil, plus extra for brushing on chicken
9 cloves of garlic, sliced
1 T. lemon zest
3/4 t. dried oregano
1/3 c. white wine (I use chardonnay)
2 T. lemon juice (reserve lemon halves)
1/4 t. dried thyme
1/2 t. kosher salt, divided, if desired
Freshly ground black pepper
2 bone-in, skin-on chicken breasts, OR 4 thighs, OR 2 chicken quarters

Preheat oven to 400 degrees F.  Heat olive oil in a small skillet over medium heat.  Add garlic and cook about 2 minutes.  Remove from heat.  Combine wine, lemon zest and juice, oregano, thyme and 1/4 t. salt, if using, in a 2-quart baking dish.  Stir well.  Pour in oil and garlic.  Stir well.  Place chicken on top of garlic mixture, skin side up.  Brush skin with a little olive oil.  Sprinkle with 1/4 t. salt, if using, and pepper.  Tuck lemon wedges around chicken.  Bake 1 hour and 15 minutes.  Remove and let stand 5-10 minutes before serving.

If I’m using chicken thighs or quarters, I cover the dish because they are so fatty and it spatters all over the oven.

DO NOT DISCARD THAT SAUCE!  I like to use it in mashed potatoes the next day, as a lemony-garlicy-white winey flavor to an ordinary side dish.  Just remember to mash in those roasted garlic pieces!

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