Ina Garten’s Baked Lemon Chicken

Ina Garten’s Baked Lemon Chicken

Hello, new favorite dinner recipe!  It’s easy, healthy, leftover-yielding and delicious.  Plus, it’s 100% boyfriend-approved.  In case I haven’t convinced you to make this yet, I read that Ina Garten called it her favorite recipe from Barefoot Contessa.

I accidentally bought skinless breasts when I made this for the first time.  Oops.  It was still super tasty but I recommend following the recipe and using skin-on.

Ina Garten’s Baked Lemon Chicken
Adapted From Barefoot Contessa/Food Network


1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine (I’ve used both Sauvignon Blanc and Pinot Grigio)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon
1 cup (whole wheat) couscous, prepared according to package directions

Preheat your oven to 400.

Heat olive oil in a small saucepan over medium-low heat.  Add the garlic and cook about 1 minute, making sure that it doesn’t start to brown.  Your kitchen is going to smell amazing.  Turn off the heat and stir in wine, lemon zest, lemon juice, thyme, oregano, and 1 tsp salt.  Pour the entire mixture into a 9×13 baking dish.

Pat the chicken breasts dry and lay them skin side up over the sauce.  Brush the tops with olive oil and season with salt and pepper.  Slice your lemon into 8 wedges and distribute them through your dish, tucking them under the breasts. Bake for 30-40 mins.

While your chicken is baking, prepare 1 cup of couscous according to package directions.  Mine called for 2 tbsp of butter and some salt.  I also added in a few lemon slices.

Remove chicken from oven.  The tops of mine obviously didn’t brown because they were skinless, but yours should start to.  You can also place under the broiler for an additional 2 minutes to get that extra browned effect.  

Dump couscous into the pan and mix around with the juices.  Cover the pan with aluminum foil and let sit another 10 minutes before serving.  Arugula salad with dried cranberries and walnuts on the side!

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