Lemon chicken

(from aloogobi’s recipe box)

Categories: chicken, dinner


  • 1/4 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 1/2 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
  • slices Lemon, from remaining lemon after zesting


  1. Preheat the oven to 400°F.

  2. In a small sauce pan, warm the oil over low heat. Add the garlic and stir until fragrant. Do not let the garlic brown. Remove from heat.

  3. In a small bowl, stir together the wine, lemon zest and juice, oregano, and thyme.

  4. Whisk the wine mixture into the warm oil. Season with salt and pepper to taste.

  5. In an oven safe-baking dish, pour in about half of the wine and oil mixture. Place the chicken over the sauce, skin side up. Tuck the lemon slices under the chicken skin. Season the skin with salt and pepper, if using. Pour the remaining wine and oil mixture over the chicken.

  6. Follow the guide below for cook time. Bake until the juice from inside the chicken is no longer pink. If the skin has not browned, place the dish under the broiler for 1-2 minutes. Cover the chicken with aluminum foil and allow to rest for 10 minutes before serving.

  7. Cook Time

  8. Boneless Skin-On Chicken Breasts: 30 – 40 minutes

  9. Boneless Skinless Chicken Breasts: 25 – 35 minutes

  10. Bone-in, Skin-On Chicken Thighs: 40 – 50 minutes

  11. Skin-on half chickens: 45 – 55 minutes

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