I love fresh herbs, but I hate spending three dollars on a pack of them where I only end up using about a quarter in a recipe and then the rest molds in the back of my refrigerator. I’m not the type of person that thinks – oh, let me think of every way to use up this leftover rosemary! I wish I was! I’d be making all these fancy soaps and herb-scented everything, but I just don’t have time for that. So, this summer I really wanted to work on getting my own little herb garden going. That way, I only pick what I need and don’t waste a bunch of perfectly good herbs.
Last week Whole Foods had a sale on small potted herb plants and I picked up three. I got myself thyme, rosemary, and parsley. I was really excited about the rosemary because it’s one of my favorite herbs outside of my beloved basil. I love the scent of rosemary and the earthiness it adds to dishes. And, now that I have my own little pot, it was such a joy to just step into my backyard for the rosemary in this chicken dish!
I implore all of you to try this out, even if you’re not big chicken fans. I personally don’t love chicken – especially when I cook it – but I was looking for something quick and nutritious. This takes about an hour to make, but you are only active for probably fifteen or twenty minutes. After that you just pop the chicken in the oven, and you can do other things, like clean the kitchen or catch up on Vampire Diaries. I may or may not have done the second.
Lemon Chicken Breasts
1/4 cup of olive oil
9 cloves of garlic, minced
1/3 cup dry white wine
1 tablespoon grated lemon zest
2 tbsp lemon juice
1 tbsp chopped fresh rosemary
4 chicken breasts
1 lemon, halved and cut into eight wedges
Preheat the oven to 400 degrees.
Heat the oil in a medium sauté pan and add the garlic. Cook just until fragrant, not letting it brown. Remove from heat and add the wine, lemon zest, lemon juice, and rosemary. Whisk to combine and then pour into a large baking dish.
Take the chicken breasts and generously season each side with salt and pepper. Place in the baking dish and then tuck the lemon wedges in between the chicken breasts. Bake for 30-40 minutes, until the chicken is cooked through.
Source: Slightly adapted from Ina Garten