Lemon Chicken Breasts

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I love chicken oreganata, but could never get it quite right. Ina's lemony chicken is so similar to what I remember. Absolutely wonderful.

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Rarely do I give anything 5 stars, but this recipe deserves 10. Not only is it extremely easy, but the flavor is absolutely fantastic! I used the chicken breasts with skin *and* bone, which made it more flavorful and poked with fork prior. I recommend you use breasts with skin as the recipe suggests. I normally don't like the skin, but I ate it all up! It came out crisp and sooo incredibly tasty. It also locked in the moisture. You don't need to cover when you bake, the skin alone helps keep it moist. I definitely recommend this recipe, will make it again for sure. Depending on the size of the chicken breasts, the baking time varies. Since mine seemed to be quite large and had bone, I added about 20 min and they came out perfect. I also basted the breasts for the last 15 minutes, which helps make the skin browner. Ina puts the mixture underneath the chicken so the garlic won't burn. I followed those instructions, but basting didn’t burn the garlic once it was cooked.

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wowww.#60;/a> so moist, easy and tasty!! we loved it
thank you Ina

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OH MY GOODNESS THIS IS AMAZING!! I work all day and I am always looking for something easy and delicious to make when I get home and this was perfect! I used two boneless skinless breasts that I cut in half (so four smaller pieces and I always add a little extra to the pot. A little extra EVOO, garlic and I used fresh oregano and dried thyme (what I had on hand who needs exact measurements. I took the suggestion of turning the chicken half way through which was great and I cut up two lemons into wedges and cooked the chicken on top of them. Serve with cous cous and a vegetable and this is the best dinner you can make in one pan!! Enjoy everyone and yet another huge thanks to Ina!!

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This is why I love Ina. No fuss ingredients, simple and easy to put together, and the presentation and taste trust IS restaurant quality. I didn't have any boneless breasts with the skin on, so I just used the regular boneless chicken I had and pounded it out a little to decrease the cooking time. The only white wine I had was some cheap cooking wine in the pantry. And because your dish will only taste as good as the wine you use, I chose to do half the cooking wine and half chicken stock I had handy in my fridge. I guess the only 'complaint' I have is that the sauce had a slight undertone of bitterness from the whole lemon wedges being baked right in. I would probably leave them out next time. But overall it did not affect how much I enjoyed the dish. It's just a few pads of butter away from being a scampi sauce, which I might do next time. I served the chicken over some artichoke pasta and spooned the extra sauce right over the top.

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Excellent recipe! I made it with chicken thighs because that is what I had and served it with brown rice and green beans. It was easy and made a wonderful sauce. I will definitely make it again.

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Very tasty! The sauce was fantastic. I would use it on pasta with the chicken! Family loved it!

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Ina was right, SIMPLE to put together and make! Just pulled it out of the oven. I had to use chicken thighs, that is what we had but followed everything else. Can't wait for my husband to get home and taste this one!

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Absolutely 5 stars. I made this recipe for two. The only other change I made was I used boneless, skinless breasts as others did. Instead of olive oil drizzled on top, once I placed the chicken in the sauce I turned it over a couple of times to coat. I cooked the chicken 40 min. and at the half way point, I turned the chicken again. Although I only cooked 2 breasts, I made the full sauce and it was definitely not too much, because I served it over angel hair pasta and the sauce is so good, I had plenty for the pasta. I will double the sauce when cooking the full recipe. Thank you Ina, this will be a monthly dish at our house and will make for guests also.

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YUM! The flavors are wonderful and the chicken came out tender and tasty. This was easy to put together and bake. Plus, I had extra sauce left over (no chicken so the next day I made pasta, heated the sauce up, thru the pasta in the sauce. It was SOO good the second day. I made the lemon chicken dinner for my husband, my brother-in-law and his family. They requested that I invite them again very soon for another taste of this dish. Next time I will have to triple the recipe. Everyone went back for a 2nd helping.