Lemon Chicken

Womenscorner Desk
October 20, 2020

Ingredients :

- 4 Boneless chicken breasts (roughly 2.5 lbs)

- 1/4 cup Olive oil

- 2 tsp Oregano, dried

- 2 tsp Thyme, dried

- 2 tsp Garlic powder

- 2 tsp Salt, divided

- ½ tsp Black pepper

- 1/2 cup Dry white wine

- 2 tbsp Minced garlic (6 cloves)

- 1 tbsp Lemon zest (2 lemons)

- 2 tbsp Lemon juice, freshly squeezed

- 1 tbsp Brown sugar

- 1 Lemon, cut into 6 slices, optional

Method : Heat the oven to 400 degrees F. Pat the chicken breasts dry and place them during a 9 x 13 baking dish. In a small bowl, mix the vegetable oil , oregano, thyme, garlic powder, 1 teaspoon salt and pepper to make a thick marinade/paste. Coat the pigeon breast with seasoning paste.

Using an equivalent bowl mix together the wine , garlic, lemon peel , juice , sugar and remaining 1 teaspoon salt. Pour over pigeon breast. If using, nestle the lemon slices between the chicken bake for quarter-hour , baste the chicken with the pan juice, bake for an additional quarter-hour or until the interior temperature of the chicken reads 165 F.