Can I use boneless, skinless chicken for this recipe?

Yes, you can use boneless, skinless chicken breasts or thighs. However, keep in mind that the skin helps lock in moisture and adds flavor. If you choose skinless chicken, reduce the cooking time to prevent the chicken from becoming dry.

Can I make Ina Garten’s Lemon Chicken ahead of time?

Absolutely! You can prepare the sauce and marinate the chicken up to 24 hours in advance. When you’re ready to cook, simply bake it as directed. This allows the flavors to meld even more, making the dish even more delicious.

What can I substitute for dry white wine in this recipe?

If you prefer not to use wine, you can substitute it with chicken broth or vegetable broth. For a different flavor profile, consider using a splash of apple cider vinegar or white grape juice.

How can I make the sauce thicker?

If your sauce turns out too watery, you can thicken it by simmering it on the stovetop for a few minutes before pouring it over the chicken. Alternatively, add a slurry of cornstarch and water to the sauce and cook until it thickens to your desired consistency.

Ina Garten’s Lemon Chicken – Easy & Flavorful Weeknight Recipe

Name: Ina Garten’s Lemon Chicken
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: ¼ cup olive oil; 3 tablespoons minced garlic (8-9 cloves); ⅓ 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; Lemon slices (from remaining lemon after zesting)

Description

Ina Garten’s Lemon Chicken is a juicy, flavorful dish that combines tender chicken with a tangy, herby lemon sauce. The combination of garlic, white wine, lemon zest, and fresh herbs creates an unforgettable flavor profile that will become a staple in your kitchen. It’s simple to prepare and ideal for weeknight dinners, providing a comforting and delicious meal for your family.

Ingredients

Scale

¼ cup olive oil
3 tablespoons minced garlic (8-9 cloves)
⅓ 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
Lemon slices (from remaining lemon after zesting)

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Instructions

Preheat the oven to 400°F (200°C).
In a small saucepan, warm the olive oil over low heat. Add the garlic and cook until fragrant, but avoid letting it brown.
In a separate bowl, mix together the dry white wine, lemon zest, lemon juice, oregano, and thyme. Stir this mixture into the garlic oil and season with salt and pepper.
Pour about half of the sauce into an oven-safe baking dish.
Place the chicken pieces, skin-side up, in the dish. Tuck lemon slices under the chicken skin and season with additional salt and pepper if desired.
Pour the remaining sauce over the chicken.
Bake for 30-40 minutes, depending on the size and cut of your chicken. Check the internal temperature to ensure it reaches 165°F. If the skin isn’t browned to your liking, place the dish under the broiler for 1-2 minutes.
Let the chicken rest, covered with foil, for about 10 minutes before serving.

Notes

Marinate the chicken for a few hours or overnight for enhanced flavor.
Use a meat thermometer to ensure the chicken reaches 165°F for safety.
For extra crispy skin, broil the chicken for a couple of minutes after baking.
To make the dish ahead of time, prepare the chicken with the sauce and refrigerate it until ready to cook.

Prep Time: 5 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 medium thigh
Calories: 284 kcal
Sugar: 2g
Sodium: 500mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 25g
Cholesterol: 75mg