Roasted Lemon Chicken
Ingredients
¼ cup
dry white wine
3 tbsp.
Kowalski's Extra Virgin Olive Oil
3 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
7 cloves
garlic, finely minced
2 ½ tsp.
freshly grated lemon zest
1 ½ tsp.
dried oregano
½ tsp.
dried thyme
1 tsp.
kosher salt, divided
¼ tsp.
crushed red pepper flakes
4
bone-in skin-on chicken breasts
¼ tsp.
freshly ground Kowalski's Black Peppercorns
1
lemon, cut into 6 wedges
Directions
- Preheat oven to 400°.
- In a 9x13" glass baking dish, whisk together wine, oil and lemon juice; stir in garlic, zest, oregano, thyme, ½ tsp. salt and red pepper flakes.
- Sprinkle chicken on both sides with remaining salt and black pepper. Place chicken skin-side up in the baking dish; add lemon wedges to the dish.
- Bake in preheated oven until chicken is done and skin is golden-brown (30-40 min.).
- Remove from oven; cover dish with foil and let rest for 10 min.
- Spoon pan sauce onto a rimmed serving platter; place breasts on top and serve immediately.
