If you’ve been reading Everyday Made Fresh very long, you’ve realized one or two things. One – We eat a lot of Mexican inspired dishes. Two – We eat a lot of chicken.
We seem to gravitate towards these so often. Chicken is readily available, and ever since we found the Simply Organic brand at Target, we always have a bag or two stashed away in our freezer. Mexican food is just packed full of flavor, easy to make (for the most part), and fairly inexpensive.
After a while, my family begins to say “chicken again?” Sorry family, chicken is just so versatile. We just have to stay away from the same old same old. Lucky for my family I am a food blogger, and we rarely eat the same meal more than twice. This was actually a chicken dish that has been requested several times, yet has only made it to the menu twice. Again, food blogging, I gotta churn out new stuff all the time. However, I can totally see using this exact chicken and making things with it. A pasta, sort of like scampi would be delicious with this chicken. Hmmm, ok, I gotta make a note of that to try out!
Onto this one pan lemon chicken bake that pairs perfectly with creamy risotto and almost any vegetable. This recipe came from Barefoot Contessa, however I have no idea where the link is or where the actual recipe is. I just scribbled down some ingredients and got to it. By the way who is your favorite chef on Food Network? I am going to be honest, I don’t care for Contessa, but her food is just delicious!
Scroll down for a printable recipe.
What do you need?
4 boneless chicken breasts
1/4 cup olive oil
3 tablespoons minced garlic
1/3 cup white wine – I use cooking wine that you can find on the shelf with the vinegars
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced thyme leaves
lemon pepper seasoning
What do you do?
Preheat the oven to 400 degrees.
Pour the olive oil into a small saucepan over medium to low heat.
Add the garlic and cook for one minute, allowing the garlic to become fragrant.
Add the white wine, zest of two lemons, lemon juice, oregano, thyme, and 1 teaspoon salt.
Pour into a 9X12 inch baking dish.
Pat the chicken dry and place them into the olive oil.
Brush the tops of the chicken with the olive oil and sprinkle them liberally with lemon pepper seasoning.
Cut the lemon into wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes or until the chicken is no longer pink
If the chicken isn’t browned enough, put it under the broiler for 2 minutes.