Easy Baked Lemon Chicken

• Gluten free

• Meat

  • 8 Chicken thighs, bone-in skin-on

• Produce

  • 3 tbsp Garlic
  • 1 tbsp Lemon, zest
  • 1 Lemon, whole
  • 1 1/2 tsp Oregano, dried
  • 1 1/2 tsp Thyme, dried

• Condiments

  • 3 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Sea salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1/3 cup White wine

Found on flavourandsavour.com

Description

Ingredients

• ¼ cup Extra Virgin Olive Oil
• 3 tablespoons minced garlic (6 - 9 cloves)
• ⅓ cup white wine (optional, or use white grape juice)
• 1 tablespoon finely grated lemon zest (1 or 2 lemons)
• 3 tablespoons freshly squeezed lemon juice
• 1½ teaspoons dried oregano
• 1½ teaspoons dried thyme
• sea salt and pepper
• 1 whole lemon
• 8 bone-in skin-on chicken thighs OR 4 boneless skin-on chicken breasts

Directions

• Preheat oven to 400°F.
• Prepare the sauce. Gently heat the olive oil in a small saucepan over low heat. Add the minced garlic and heat until tender but not browned, about 1 minute. Add the wine, lemon zest and lemon juice, oregano, thyme, salt and pepper and stir.
• Remove from heat and pour into a 9 x 13 inch baking dish.
• Rinse the chicken and pat dry. Place skin side up in the dish. Spoon some of the sauce over top to coat completely.
• Slice the lemon and tuck it in, skin side down (otherwise it will scorch) between the chicken pieces.
• Bake for 30 to 40 minutes, depending on the size of your chicken pieces. Check for doneness. If the skin isnt crispy, place the dish under the broiler for 2 to 3 minutes until browned.
• Remove from oven, cover with foil and let it rest for 10 minutes. Spoon the sauce over top just before serving.