Anything with lemon is good in my book! Lemonade, lemon squares, lemon hummus, lemon cake, lemon in my water...
1/4 cup olive oil
8 cloves garlic, minced
1/3 cup dry white wine
1 lemon
1 tablespoon grated lemon zest (you will probably need 2 lemons in addition to the one above)
2 tablespoons freshly squeezed lemon juice
1 tablespoon fresh rosemary, minced
Kosher salt
Freshly ground black pepper
4 boneless, skinless, chicken breasts (6 to 8 ounces each)
Preheat the oven to 400 degrees.
Heat the olive oil 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. Turn off the heat and add the white wine, lemon zest, lemon juice, rosemary, and 1 teaspoon salt. Pour into a 9 by 13" baking dish.
Pat the chicken breasts dry and put them on top of the sauce. Brush the chicken breasts with olive oil and sprinkle with salt and pepper. Cut the lemon in 8 wedges and tuck them in with the chicken pieces.
Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and lightly browned. If the chicken isn't browned enough, put it under the broiler for 2-3 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.
