When I need to get dinner together in a hurry on a busy weeknight, this is about as easy as it gets. White wine, garlic, fresh thyme, lemon, lime and dried oregano give this chicken great flavor. I serve it over Quinoa, Jasmin rice or Dutch Oven Bread to soak up all the delicious lemon and lime juices. The recipe is adapted from Ina Garten’s Lemon Chicken Breasts. Personally, I like dark meat. It is more flavorful than white meat but if you like white meat, go for it! Her recipe only has lemon, but I happen to have lime in my pantry so I mixed them up. It was divine. 🙂
Let’s cook some food!
Preheat the oven to 400 degrees F.
Warm 1/4 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.
Off the heat, add 1/3 cup of dry white wine.
Add the zest of 1 lemon and 1 lime.
Add the juice of 1/2 lemon and 1/2 lime.
1 1/2 teaspoon of dried oregano.
And 1 teaspoon of salt.
Pour the sauce into 8 x 8 inch baking dish (or use 9 x 12 if your chicken pieces are big).
Pat the chicken dry and place them skin side up over the sauce. Brush the chicken with olive oil.
Sprinkle them with salt and pepper.
Cut 1/2 lemon and 1/2 lime into wedges and tuck it among the pieces of chicken.
Place springs of thyme on top of the chicken.
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.
Cover the pan with foil and allow to rest for 10 minutes.
Serve hot with the pan juices.
Hope you give this Lemon-Lime Chicken a try. We served ours with Dutch Oven Bread tonight and I think next time, I’ll serve it with either Quinoa or Jasmin rice.
The recipe card for the Lemon-Lime Chicken is below and please let me know how it goes, the comment box is below.
- 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)
- Preheat the oven to 400 degrees F.
- 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.
- 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).
- 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.
- 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.
- Cover the pan with foil and allow to rest for 10 minutes. Serve hot with the pan juices.
looks like another good one mink!!
Another easy one, Vickie. 😁
You know me and chicken. I wouldn’t be mad if you dropped me off a plate 😘
Hahaha o.k. Next time for sure! 😉
😘😘😘😘😘
Me neither shoot LOL
You two cracked me up. o.k. I’ll make sure to make extra next time for sure. 😊
I am definitely going to try this recipe! Thanks 😍
Cool. And let me know how it turns out if you use other herbs.
will do! Planning to use Rosemary instead of thyme 😜
I made this last night, turned out awesome, I served it with crusty French bread.
Hi Rosalia. That’s awesome. I’m so glad you liked it. Oooo and crusty French bread… I’m drooling! 🙂
My wife Patricia ,loves chicken,and this dish she adores,I make it for her on regular occasions,thank you so much
You’re so welcome. I’m so glad she likes it and how sweet of you. She’s the luckiest wife!
I’ve made this at least 5 times. I use chicken breasts the thighs came out a bit greasy for my taste and I pour it over cilantro lime rice. Such a tasty recipe thank you!!
That’s so awesome, Emma. Chicken breasts are definitely great and many people love white meat. Thanks for sharing. Keep on cooking! 🙂