My Take On Ina Garten's Lemon Chicken

Total Time:

1 hour

Serves:

4 Servings

Category:

Chicken, 45 min or more

Level:

Share this Recipe:

Easy

Recipe Description

This recipe is inspired by Ina Garten’s lemon chicken but simplified and packed with bold lemony flavor. It’s an easy dinner with crispy roasted potatoes, juicy chicken, and buttery green beans.

Ingredients

1½ lbs red potatoes
4 boneless, skinless chicken breasts
5–6 garlic cloves
½ cup olive oil (plus more for drizzling)
1 tbsp chopped fresh thyme
1 tbsp + ½ tsp dried oregano
Zest and juice of 1 lemon
½ cup dry white wine
½ lb green beans
1 tbsp butter
½ tsp garlic powder
Salt and pepper

Preparation

Preheat your oven to 400°F (200°C).
Chop the red potatoes and add to a large baking dish.
Prep to make the sauce. Peel and roughly chop the 5-6 garlic cloves.
In a small saucepan, heat ½ cup olive oil over medium heat. Add the chopped garlic and sauté for just 1 minute (do not let it brown). Remove from heat.
Off the heat, stir in thyme, 1 Tbsp oregano, lemon zest, lemon juice, white wine, and a generous pinch of salt.
Pour the lemon herb sauce over the potatoes in the baking dish. Stir gently to coat, then make a space in the center for the chicken.
Season the chicken breasts with salt and pepper, then place them in the center of the baking dish, on top of the sauce.
Drizzle a little extra olive oil over the chicken and potatoes. Add any remaining lemon slices directly to the dish for extra flavor.
Bake uncovered for 40 minutes, until the chicken is fully cooked and the potatoes are tender and golden.
When there are about 10 minutes left in baking time, prepare the green beans: Melt the butter in a skillet over medium heat. Add green beans, 1/2 tsp garlic powder, 1/2 tsp oregano, salt, and pepper. Sauté for about 5 minutes, until bright green and slightly crisp.
Remove the chicken and potatoes from the oven and spoon the lemony pan sauce over the chicken to serve. Plate with green beans on the side.