Ingredients – serves 4 Adapted from Ina Garten
¼ cup good olive oil
3 tablespoons minced garlic (about 9 cloves)
⅓ cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 ½ teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
1 tablespoon honey – optional
Salt and freshly ground black pepper
4 boneless chicken breasts, skin on
Preheat the oven to 200C. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, honey and ½ teaspoon salt and pour into a baking dish that will fit the chicken breasts snugly in one layer. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts some of the infused oil in the dish and sprinkle them liberally with salt and pepper.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is nicely browned. If the chicken isn’t browned enough, put it under the griller for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.