Lemon chicken breasts from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 120) by Ina Garten

  • garlic
  • lemons
  • dried oregano
  • thyme
  • dry white wine
  • boneless chicken breasts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kag2020 on June 21, 2022

    Very good weeknight meal.Came together quickly and the sauce was excellent with jasmine rice, peas and some nice bread. It even worked well with skinless boneless supermarket chicken that always seems to be lurking somewhere. Cooked two very large pieces at 375 for 35-40 minutes and used a total of two fairly large lemons. Everyone was happy. (I think the size of the pan is important; chicken would basically poach if the pan is too small.) (Edited to report that it’s now my favorite marinade for broiled boneless skinless chicken thighs.)

  • Brenda515 on October 21, 2021

    Easy and good. I added a minced shallot with the garlic.

  • chawkins on December 16, 2018

    I used skin-on bone-in chicken breasts that I removed the bones myself, and that was the hardest part of the recipe. I baked mine for 25 minutes. Quite good for the effort put in, but not my favorite lemon chicken recipe.

  • anya_sf on December 05, 2018

    Probably my favorite of Ina's various lemon chicken recipes. It can be made with skinless boneless chicken breasts as well, although the tops dry out just a little. Larger breasts take a bit longer than the stated time. The sauce is fantastic; we enjoy this over rice.

  • julesamomof2 on August 19, 2017

    A weeknight staple. I buy bone-in skin on breasts and remove the bone. Very easy to do once you get the hang of it. Yummy with cous cous.

  • Laura on May 30, 2014

    Pg. 120. Loved this. Very easy, very little prep involved. I had boneless, skinless chicken breasts (I've never seen boneless breasts with skin on). I cooked it at 350 rather than 400 for 40 minutes. I think that was a little too long. Would go with 30 minutes in the future. The sauce is really nice and I used it to dress some steamed broccoli and sauteed greens as well. I'll definitely be making this again!

  • lhkelsey on November 26, 2013

    Such an easy weeknight meal. I have made it with boneless skinless chicken breasts too and was also good.

  • Delys77 on October 31, 2011

    Great weeknight dish with a fabulous sauce, but be careful as roasting the garlic this way did create a little bitterness

  • Breadcrumbs on November 27, 2010

    p. 120 - NB chx breasts are boneless, skin-on

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