Ed and I found this yummy recipe and just took out the salt! With acid from the lemon and the oregano, thyme and pepper you will not miss it at all!
- 1/4 cup olive oil
- 3 tablespoons minced garlic (about 9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (about 2 lemons)
- 2 tablespoons freshly squeezed lemon juice (use the lemons above)
- 1½ teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
Kosher salt andfreshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon cut onto wedges (use one of the lemons above)
Preheat the oven to 400 degrees.
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, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with
salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned (165F). If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle
with salt and serve hot with the pan juices.
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