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–+ servings

Ina Garten Lemony Chicken Dinner with California Meyer Lemons

A zesty, herb-infused chicken dinner featuring Meyer lemons and Mediterranean flavors, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Chicken, Dinner
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Seasonings
  • 4 bone-in, skin-on chicken breasts about 6 to 8 oz each
  • 1 tablespoon kosher salt plus more for seasoning
  • 1 teaspoon freshly ground black pepper plus more for seasoning
  • 1 tablespoon olive oil for brushing
Lemon-Herb Sauce
  • 3 tablespoons minced garlic about 9 cloves
  • 1/4 cup extra-virgin olive oil California-grown preferred
  • 1/3 cup dry white wine like Sauvignon Blanc from Napa Valley
  • 2 tablespoons freshly squeezed Meyer lemon juice
  • 1 tablespoon Meyer lemon zest from about 2 lemons
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon fresh thyme leaves minced
  • 1 tablespoon apple cider vinegar or white wine vinegar
For Roasting
  • 1 Meyer lemon cut into wedges

Method
 

Preparation
  1. Position a rack in the middle of the oven and preheat to 400°F.
Make the Sauce
  1. In a small saucepan, warm the 1/4 cup olive oil over medium-low heat. Add the minced garlic and sauté gently until fragrant, about 1 minute. Remove from heat.
  2. Stir in the white wine, Meyer lemon juice, lemon zest, oregano, thyme, apple cider vinegar, 1 tablespoon salt, and 1 teaspoon pepper. Mix well to combine.
Assemble the Dish
  1. Pour the sauce into a 9x13-inch baking dish, spreading it evenly to coat the bottom. Pat the chicken breasts dry with paper towels, then arrange them skin-side up in the dish. Brush the chicken with the remaining 1 tablespoon olive oil and season generously with additional salt and pepper.
  2. Scatter the lemon wedges around the chicken pieces to infuse extra citrus flavor during roasting.
Roast the Chicken
  1. Transfer the dish to the preheated oven and roast for 30 to 40 minutes, until the skin is golden brown and the internal temperature reaches 165°F. For deeper caramelization, switch the oven to broil for the last 2 minutes, watching carefully to prevent burning.
Rest and Serve
  1. Remove the dish from the oven, cover loosely with aluminum foil, and let the chicken rest for 10 minutes. This allows the juices to redistribute. Plate the chicken, spoon pan juices over the top, and finish with a light sprinkle of flaky salt if desired.

Nutrition

Calories: 485kcalCarbohydrates: 6gProtein: 42gFat: 32gSaturated Fat: 7gCholesterol: 130mgSodium: 980mgFiber: 1gSugar: 2g

Notes

Substitute regular lemons if Meyer lemons are unavailable, but reduce sugar if needed. Store leftovers in an airtight container in the fridge for up to 3 days. To make ahead, prepare the sauce up to 2 days in advance and refrigerate. Avoid overcooking; check temperature early to keep chicken moist. Serve with roasted vegetables or a simple green salad for a complete meal. For extra zest, add a pinch of lemon pepper before serving.

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