I’ve just been so swamped this week with work, the gym and a few side projects that I just haven’t had enough time to really cook the lavish, time-consuming dinners I usually do. But, as usual, I refuse to comprise the quality or taste of our dinners – and, therefore, have been researching healthy and quick recipes that won’t consume more than a half hour of time (including prepping and cooking). This is one of those recipes: 30-40 minutes in the oven, with time to prep a beautiful side dish of couscous rice, it was a simple, elegant dinner choice.
1/4 cup olive oil
3 tablespoons of garlic, minced (about 9 cloves)
1 tablespoon of grated lemon zest (about 2 lemons)
2 tablespoons of freshly squeezed lemon juice
1/3 cup white cooking wine (I used Fre brand which you can find at Lulu or Geant)
1 1/2 teaspoons of dried oregano
1/2 teaspoon of dried thyme
3-4 fresh springs of rosemary
4 boneless chicken breasts, with skin still attached
1 additional lemon, cut in wedges
additional salt and pepper
First, warm the olive oil and garlic – make sure not to brown the garlic, as you’re only trying to heat it, not cook it fully. Turn off the heat, then add the white white, lemon zest, lemon juice, oregano, thyme and an additional teaspoon of salt. Pour the mixture into a baking dish. Have your chicken breasts already prepared and cleaned (with skin left on). Place the chicken breasts on top of the lemon mixture with the skin side facing up. Brush the skin with additional olive oil, add a few springs of fresh rosemary and pop it into a pre-heated oven of 180C. The breasts will bake for about 30-40 minutes, or until the skin is browned. Once finished, cover with aluminum foil and allow to sit for 10 additional minutes (this makes sure the chicken retains the juices, and is an important part of cooking tender chicken).
I served this dish with a side of fluffy couscous rice mixed with pine-nuts and parsley (a recipe I’ll share later this week). It came out just beautiful and is a great, uncomplicated and healthy way to make a fast home-made meal. This is also a dish I would add to a buffet table while hosting a small group of guests, and would probably just arrange it beautifully on a larger dish with fresh uncooked rosemary springs, and extra slices of lemon for pretty presentation. It’s always nice to keep dishes simple every once in a while, and let the ingredients shine on their own.
Recipe, adapted from Ina Garten