Ina Garten's Lemon Chicken has the best flavor and is simple and easy to make. Wow your family with this dish and enjoy the tasty lemon flavor. From the Barefoot Contessa herself, Ina Garten’s Lemon Chicken is juicy, flavorful, and oh so easy!

I love Ina Garten if you have not figured that out by now. Her recipes are some of my favorite. I have made so many of her dishes, but this one that I made last night has been my favorite so far.

The sauce is bright and tangy thanks to the lemon juice and white wine. It is also full of fresh herbs adding to the depth of flavor.

The sauce in this recipe is finger licking good. Use the pan juices to dip your bread, and be sure to pour extra over your chicken once it is finished cooking.

You can use any cut of meat you want, but I chose chicken thighs this time. The meat is so juicy and the skin is perfectly crisped. You can use any baking dish you want, but I chose to use a 12-inch cast-iron skillet.

How to Make Ina Garten's Lemon Chicken

For this recipe you will need the following ingredients:

¼ cup olive oil
3 tablespoons minced garlic
⅓ cup dry white wine
1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 ½ teaspoons dried oregano
1 teaspoon fresh thyme leaves
1 teaspoon Salt and 1 teaspoon pepper to taste
4 bone-in, skin-on chicken thighs, or your favorite cut of chicken

This starts by adding lots of chopped garlic to some olive oil in a small saucepan over medium-low heat to let it warm through.

In a small glass measuring cup, add the splash of wine, lemon zest and juice, oregano, and thyme. Mix well and then add in the warm oil and garlic. Season with salt and pepper to taste.

Place lemon slices under the skin of the chicken and place it in the baking dish. Pour the sauce over the chicken pieces and then bake in the oven. Bake until the chicken is golden brown.

This is the perfect no fuss entree that’s easy to throw together. You can do it ahead of time or an hour before serving. I love how rustic this dish is and it is the perfect meal to make after a long day of work.

Serve it over along side some blistered green beans and a delicious kale salad for a complete meal.

Check Out these Other Ina Garten Recipes Below

Citrus Celebration!

Avgolemono from A Kitchen Hoor's Adventures
Blood Orange Margarita from Art of Natural Living
Blood Orange Marmalade from Magical Ingredients
Gin Gimlet from Karen's Kitchen Stories
Lemon Chicken from Jen Around the World
Meyer Lemon Poppyseed Cake from Hezzi-D's Recipe Box
Mixed Citrus Squash (Drink) from That Recipe
Tangerine Julius from Palatable Pastime

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Yield: 6 servings

Ina Garten's Lemon Chicken

Name: Ina Garten's Lemon Chicken
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: ¼ cup olive oil; 3 tablespoons minced garlic; ⅓ cup dry white wine; 1 tablespoon lemon zest; 2 tablespoons freshly squeezed lemon juice; 1 ½ teaspoons dried oregano; 1 teaspoon fresh thyme leaves; Salt and pepper to taste; 4 bone-in, skin-on chicken thighs, or your favorite cut of chicken

The perfect tangy and citrusy chicken baked in a lemon wine sauce and topped with fresh garlic and lemon slices.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

¼ cup olive oil
3 tablespoons minced garlic
⅓ cup dry white wine
1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 ½ teaspoons dried oregano
1 teaspoon fresh thyme leaves
Salt and pepper to taste
4 bone-in, skin-on chicken thighs, or your favorite cut of chicken

Instructions

Preheat the oven to 400°F.
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.
Take one lemon and squeeze the juice out into a small bowl. Set aside.
In a measuring cup, add the wine, lemon zest and juice, oregano, and thyme. Mix well and then add in the warm oil and garlic. Season with salt and pepper to taste.
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.
Slice the other lemon and set aside.
Tuck the lemon slices under the chicken skin. Season the skin with salt and pepper. Pour the remaining wine and oil mixture over the chicken.
Bake until the juice from inside the chicken is no longer pink, about 40-50 minutes if using thighs or 30-40 minutes for boneless breasts. If the skin has not browned, place the dish under the broiler for 1-2 minutes.
Once the chicken comes out, baste it with the remeaining juices in the pan.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 177Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 41mgSodium: 100mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 9g