LEMON/HERBS DE PROVENCE CHICKEN

Summer is upon us and I don't know about you but I crave light, flavorful dishes.  This inspiration comes from Ina Garten at Barefoot Contessa.  I love Ina's cooking.  She uses very clean ingredients and simplistic recipes that pack a punch!  Her recipes also seem very easy to tweak and make Paleo perfect!
We have entertained with this dish a few times and our guests always give it rave reviews.  I love dishes that I can prep ahead of time, put in the oven and not have to fuss with.  Enjoy your company....don't get hung up in the kitchen.  After all, your guests are over to be with you.  Laugh, converse, and be present in the moment.
If you are not having company anytime soon....who cares!  Make it for you family.  It is sure to be a hit!


LEMON/HERBS DE PROVENCE CHICKEN

1/8 cup good olive oil 
1/8 cup grass-fed butter3 tablespoons minced garlic (9 cloves) 
1/3 cup dry white wine 
1 tablespoon grated lemon zest (2 lemons) 
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons minced fresh rosemary
1½ teaspoons dried oregano 
1 teaspoon minced fresh thyme leaves 
Kosher salt and freshly ground black pepper 
4 bone in chicken breasts, skin on (6 to 8 ounces each) 
1 lemon 

Preheat the oven to 400 degrees. 
Warm the olive oil and butter in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, rosemary,oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish. 

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. 

ENJOY! Eat Well & Be Happy:)