Miss Jane’s Chicken Roasted with Garlic and Lemon

May 26th, 2016 | By | Category: blog, cook something, meat and poultry
Chicken Breasts with Garlic and Lemon, Photo: Recipe

Chicken Breasts with Garlic and Lemon, Photo: Recipe

The following recipe is from Miss Jane Nickles, Director of Education for the Society of Wine Educators.

Jane says: This is a delicious, light and healthy lunch or dinner…add some bread, rice, or potatoes and you are set! I like recipes like this that I can prepare the night ahead and then just pop in the oven after a long day’s work.

As for the wine…if you read “Wine and Food Deconstructed” you will easily know that the most important thing about this dish wine-wise is the acidity from the lemons…choose a light wine that is high in acidity and you will have a perfect match!!!

My ideal pairing is New Zealand Sauvignon Blanc…Kim Crawford, Matua Valley or Villa Maria are all great wines at good prices…but any Sauvignon Blanc will do!



  • 1/4 cup Olive Oil
  • 3 Tablespoons minced Garlic (9 cloves)
  • 1/3 cup dry white wine….I suggest using a Sauvignon Blanc from New Zealand, which just happens to be the perfect pairing for  this dish!
  • 1 Tablespoon grated Lemon Peel
  • 2 Tablespoons freshly squeezed Lemon Juice
  • 1 teaspoon fresh Thyme Leaves
  • Kosher Salt and Freshly Ground Pepper
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Whole Lemon


  1. Pat the chicken breasts dry and roll them quickly in the olive oil.  Season them liberally with the salt and pepper; set aside for now.
  2. Pour the remainder of the olive oil in a 9 by 12 inch baking dish.  Add the wine, lemon peel, lemon juice, garlic, and thyme leaves.
  3. Place the chicken breasts in the baking dish. Cut the whole lemon into 8 wedges and tuck the wedges among the pieces of chicken.
  4. Pre-heat the oven to 400 F. Bake for 30 – 40 minutes, depending on the size of the chicken breast.
  5. Serve the chicken breast with the hot pan juices and the caramelized lemon wedges.  It’s fun to see who eats them –  peel and all.
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