Ina Gartens Best Chicken Ever – I Disagree


I’ll start by saying, I’m a huge fan of the Barefoot Contessa.
I wish I lived down the street from her.
She could make me breakfast baskets and we’d have cocktails and chicken on Friday nights together!
If there is one thing she knows, it’s chicken.
So, when I found this recipe last week by googling, “best chicken recipe ever”, I was excited to try it out.
I even used some of my smuggled in lemons…
Major let down.
It was OK, but I was ready to be blown away.
Normally, I tend not to blog about recipes I don’t like…but I have to this time.
My husband loved it!
I mean, he really, really loved it.
The chicken was moist, that I will say, but just thought it was too lemony, too herby, too something.
Who knows?!
Maybe my taste buds were off that night.
I still think this is the best chicken recipe ever!

Ina Gartens Best Chicken Ever
  • ¼ cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • ⅓ cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon
  1. Preheat the oven to 400 degrees F.
  2. Warm 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.
  3. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  4. Pat the chicken breasts dry and place them skin side up over the sauce.
  5. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.
  6. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  7. 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.
  8. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.




Have you ever made this recipe?