This is an extremely simple recipe that is absolutely delicious! It takes a little extra work in de-boning the chicken breasts but many stores will do it for you. This cuts down on the risk of knife injuries! Leaving the skin on makes for a super presentation and nice crispy layer. It is so simple yet perfect to impress your family or dinner guests.
1/4 cup good olive oil
6 cloves garlic, pressed or chopped fine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
4-5 sprigs fresh thyme leaves
Sea salt and freshly ground black pepper
4 boneless organic, free-range chicken breasts, skin on (preferably de-boned)
1 lemon. cut into wedges
Preheat the oven to 400 degrees F.
Heat the olive oil and garlic in a saucepan over medium-low heat, (do not let the olive oil smoke or the garlic brown) Off the heat, add the lemon zest, lemon juice, oregano, thyme, and 1 teaspoon sea salt and pour into a glass or ceramic baking dish.
Pat the chicken breasts dry and place them skin side up on top of the sauce. Brush the chicken breasts with olive oil and sprinkle them sea salt and pepper. Cut the lemon in 8 wedges and place them around the chicken breasts. Be sure to put the chicken on top of the sauce and do not pour the sauce over the chicken – this gets the nice browning at the end.
Bake for 30 to 40 minutes, until the chicken is done and the skin is nice and browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Let stand for 10 minutes, covered and serve hot with the sauce from the pan.