LEMON-LIME CHICKEN
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken
Cuisine: American
Serves: 4
Ingredients
  • ¼ cup of regular olive oil (not extra virgin)
  • 3 tablespoons minced garlic (about 9 cloves)
  • ⅓ cup dry white wine
  • 1 tablespoon grated lemon and lime (1 lemon and 1 lime)
  • 1 tablespoon lemon juice (about ½ lemon)
  • 1 tablespoon lime juice (about ½ large lime)
  • 1½ teaspoons dried oregano
  • 6 sprigs of fresh thyme
  • ½ lemon and ½ lime cut into wedges
  • Kosher salt and freshly ground black pepper
  • 4 chicken thighs (or chicken breast), skin on (6 to 8 oz. each)
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Warm ¼ cup of olive oil in a small sauce pan over medium-low heat, add minced garlic (about 9 cloves) and cook for just 1 minute, be careful not to burn the garlic.
  3. Off the heat, add ⅓ cup of dry white wine, the zest of 1 lemon and 1 lime, the juice of ½ lemon and ½ lime, 1½ teaspoon of dried oregano, and 1 teaspoon of salt and pour into 8 x 8 inch baking dish (or use 9 x 12 if your chicken pieces are big).
  4. Pat the chicken dry and place them skin side up over the sauce. Brush the chicken with olive oil and sprinkle them with salt and pepper. Cut ½ lemon and ½ lime into wedges and tuck it among the pieces of chicken. Place springs of thyme on top of the chicken.
  5. Bake for 30-40 minutes, depending on the size of the chicken, until the chicken is done and the skin is lightly browned. You can also put it under the broiler for 2 minutes, if the chicken isn't brown enough.
  6. Cover the pan with foil and allow to rest for 10 minutes. Serve hot with the pan juices.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/lemon-lime-chicken/