Ina Garten's highly rated lemon chicken recipe combines chicken breasts, garlic, white wine and spices with fresh lemon, lemon juice and lemon zest. The recipe yields four servings and requires 35 minutes of cooking time.
To make Ina Garten's lemon chicken, heat 1/4 cup of olive in a saucepan over medium-high heat, then add 3 tablespoons of minced garlic and cook for one minute. Turn off the heat, then add 1/3 cup of white wine, 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Mix in 1 1/2 teaspoons of dried oregano, 1 teaspoon of minced fresh thyme leaves and 1 teaspoon of salt, then pour the mixture into a baking dish. Pat dry four boneless chicken breasts weighing between 6 and 8 ounces each, and place them skin side up over the sauce in the baking dish.
Brush the chicken with olive oil and add liberal amounts of kosher salt and freshly ground black pepper. Cut a lemon into 8 wedges, then tuck the wedges between the chicken breasts. Bake for 30 to 40 minutes at 400 degrees Fahrenheit. If the skin has not browned, place the chicken under the broiler for two minutes. Cover the dish with foil and allow the lemon chicken to rest for 10 minutes, then sprinkle with salt and serve.