baked lemon chicken

i thought this was fresh and good - but you have to like lemon, obviously.

(kevin's not a huge fan... now i know.)

i will probably make it again though because it was so simple :)

i could just leave out the lemon and do an herb version. or oranges.

i can tell i'm gonna want this post-baby. after ivy was born, all i kept asking mom to make was "chicken and rice!" haha. perfect comfort food.

recipe from ina garten

1/4 cup olive oil

5 cloves garlic, minced

1/3 cup white wine

zest of 2 lemons

1 T fresh lemon juice

1 1/2 tsp dried oregano

1 tsp fresh thyme, chopped

4 boneless chicken breasts, skin on

*i bought bone-in, skin on chicken breasts and had the butcher de-bone them.

3 came in a pack so that's how many i used.

preheat to 400.

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 by 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. 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.

Serve with white rice and hot rolls!