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!
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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 has been my favorite so far.
The sauce is bright and tangy thanks to the lemon 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 it 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 thighs this time. The meat is so juicy and the skin is perfectly crisped.
How to Make Ina Garten's Lemon Chicken
This starts by adding lots of chopped garlic to some olive oil to let it warm through. Then, the lemon and wine get mixed with herbs and poured into the warm olive oil. Mix it well together.
Place lemon slices under the skin of the chicken and place in the pan. Pour the sauce over the chicken pieces and then bake in the oven.
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.
Check Out these Other Ina Garten Recipes Below
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- 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
- 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.
Amount Per Serving: Calories: 177Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 41mgSodium: 100mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 9g