Lemons and garlic have great nutritional properties on their own, but when you combine them with organic, free-range chicken, the results are both nutrient-packed and delicious. Garlic Lemon Chicken makes a perfect main dish for any time of the year, but especially as you’re gearing up for cold and flu season.
Lemons are a great source of vitamin C, potassium and folate, all of which help strengthen immunity and prevent colds and flu. You’ve probably heard about the benefits of drinking lemon water, such as helping with digestion and detoxifying your body. Now you can add those benefits to your dinner plate, too.
The roasted garlic in this dish adds amazing flavor and health benefits. Garlic offers natural ways to lower blood pressure, fight heart disease and boost your immune system. It has natural antiviral and antifungal properties, making it a perfect food to eat when you’re being exposed to extra germs and viruses. Plus, when you roast it, it takes on a sweet, caramelized flavor akin to garlic candy.
Go ahead and roast a whole head of garlic since this recipe calls for about 9 cloves. You won’t be sorry if you have a little of that sweet, golden goodness left over (it’s great spread on just about anything).
Start by preheating the oven. Rinse off the chicken and pat it nice and dry. You’re going to treat this chicken to a little lemon garlic massage with the paste you make by combining the garlic, lemon zest, half of the lemon juice, melted butter, and salt and pepper. Using your fingers, gently pull the chicken skin away from the breast. Take a quarter of the lemon garlic paste and spread it under the skin of each breast. Then pop those puppies into a baking dish, skin side up.
Even if you stopped now and put this chicken in the oven, it would be delectable. But we’re going to turn the flavor up a few more notches. Slice up a lemon and arrange the slices on top of the chicken breasts. These are going to release even more lemon juice and flavor as the chicken bakes.
Lastly, pour a cup of nice white wine into the bottom of the dish, along with the rest of the lemon juice. (The rule in cooking with wine is to use whatever quality you would drink.) You could substitute chicken or vegetable stock here if you prefer not to use wine.
Cover the dish with foil and bake it at 400 degrees for 20 minutes. Then, because we want that chicken skin to get nice and golden and crispy, uncover the dish and turn the oven up to 425 F. Bake it for another 15 to 20 minutes until it’s nicely browned.
After you let the chicken rest for a few minutes, it’s ready to enjoy hot with the juices from the pan, or you can allow it to cool completely and keep it in the refrigerator for yummy sandwiches later on. If you love your protein packed with flavor, you’re going to love this Garlic Lemon Chicken!
- 4 bone-in, skin-on chicken breasts
- 3 tablespoons roasted garlic
- zest and juice of 2 lemons
- 2 tablespoons melted butter
- salt and cracked black pepper
- 1 lemon, sliced
- 1 cup white wine
- Heat the oven to 400 degrees F.
- Rinse the chicken breasts and pat dry. In a small bowl, make a paste with the garlic, lemon zest, half of the lemon juice, butter, salt and pepper. Carefully separate the chicken skin from the breasts and spread the paste under the skin.
- Place the chicken breasts skin side up in a 9x13 baking dish. Arrange the lemon slices on top of the chicken breasts. Pour the wine and remaining lemon juice into the bottom of the dish.
- Cover with foil and bake at 400 degrees for 20 minutes. Uncover the pan, increase heat to 425, and bake for 15 to 20 minutes on the top rack to brown and crisp the skin.
- Enjoy hot with pan juice or refrigerate for picnics and sandwiches.
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