I have a secret to tell you. I’m lazy. Sooooo lazy. Especially on the weekends. Lazy to the point where Netflix asks me, “are you still watching ‘Raising Hope’?” Netflix’s tone is concerned and judgmental, all at once. Well f&$# you, Netflix. You’re not the boss of me.
Ahem. But I digress….
This recipe for lemon chicken is made for the lazy person. Or the super busy person who doesn’t have time for fancy nonsense like “mincing”. I slightly adapted it from a lemon chicken recipe by Ina Garten. Her version requires more cutting. Mine is, well, lazy. But it turns out DELICIOUS and it’s a versatile dish. Once cooked, I slice the cold chicken breasts into thin slices to make sandwiches, or cube it up to make chicken salad or chicken pot pie. I usually make this on Sundays so I can have it for the rest of the week.
So here goes…
Lazy Lemon Herb Chicken
- 4 boneless, skinless chicken breasts
- 1 lemon, zested. Cut in half. Keep one half for juicing, then slice the other half (or don’t, up to you)
- several sprigs of thyme (about 15)
- 1 tbsp. dried oregano
- 8-10 garlic cloves
- 1/3 c. sherry wine (or dry white wine)
- 1/4 c. extra virgin olive oil
- salt and pepper, to taste
Preheat oven to 400F. Using a few tablespoons of the olive oil, grease the bottom of a casserole dish (one that will fit all 4 of the raw chicken breasts. Crack some pepper and salt in the bottom of the dish and arrange the 4 chicken breasts in there. Place the garlic cloves on top of and between the chicken breasts. Top with pepper, salt, and oregano. Drizzle the oilve oil and the sherry wine on top. Then squeeze the lemon half on top. Scatter the thyme sprigs and lemon zest over the chicken. Then place the lemon slices on top. You can place the squeezed lemon half in the dish as well.
Place the casserole dish in the center rack of the oven. Bake for 40 – 60 minutes, or until a thermometer reads 165F in the thickest part of the breasts. Take the dish out of the oven and allow it to cool for a few minutes before serving.
Serve hot; or chill and cut into slices and put it on a sammich. Simple and delicious!