Tender and Juicy Lemon Garlic Chicken Breasts
Lemon Garlic Chicken is an easy oven baked chicken dinner you can put together in 20 minutes or less. A quick weeknight dinner that's so easy to make and full of flavor. It's a winner for everyone. Marinate it first in buttermilk for the most tender and juicy chicken breasts.
Ingredients
- 2 bone in chicken breasts (with skin)
- 1 cup buttermilk
- ¼ cup olive oil
- 3 tablespoons minced garlic
- ⅓ cup White wine
- 1 tablespoon lemon Zest (1 lemon)
- 2 tablespoons lemon juice
- 1 ½ teaspoons dried oregano
- 1 teaspoon fresh thyme
- salt and pepper
- 1 lemon
Instructions
- Place chicken in a ziplock bag and pour buttermilk over it. Seal and refrigerate overnight or for at least 30 minutes. Rinse and pat dry.
- Preheat oven to 400º.
- Warm the olive oil in a skillet over medium-low heat, add the garlic and cook for about 1 minute, don’t let it brown. Turn off the heat and add wine, lemon zest, lemon juice, oregano, thyme, 1 teaspoon salt and pour into baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Rub the chicken with olive oil and sprinkle with salt and pepper. Cut the remaining lemon into wedges and place among the pieces.
- Bake for 30-40 minutes or until a meat thermometer registers 150º and the skin is lightly browned. Remove from oven and cover with foil and allow to rest for 10 minutes. Serve with the pan juices.
Barbara's Notes + Tips
- For the juiciest chicken marinate in buttermilk for at least 30 minutes, overnight is even better.
- This recipe works best with chicken that has skin on it.
- Let the chicken rest for 5 minutes to lock in the juices.
Nutrition
Calories: 164kcal | Carbohydrates: 2g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 56mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 20mg | Calcium: 17mg | Iron: 1mg
