- Lemon Infused Olive Oil
- Salt and Pepper to taste
- 1/2 cup of White Wine
- 4 cloves of Fresh Minced Garlic
- 4 sprigs of Fresh Parsley, chopped
- 4 Chicken Breasts
Preheat oven to 400°. Wash and dry the chicken with a paper towel. You don't want a wet chicken because the skin won't brown properly.
Generously coat all sides of each piece of chicken with lemon infused olive oil plus fresh ground salt and pepper to taste.
Place in a baking pan or 2 cast iron skillets. Don't crowd your chicken pieces. Cook skin side facing up.
Baste the chicken occasionally with the drippings from the pan. Cook the chicken until the juices run clear (approximately 35-50 minutes depending on the size of your chicken breasts).
Remove from oven. Let rest about 5-10 minutes tented with aluminum foil.
Combine minced garlic, white wine and the chicken/olive oil pan drippings in a small sauté pan. Heat on medium and reduce the mixture while the chicken is resting. Drizzle the reduction on the chicken and serve with fresh chopped parsley.
You can use whole chicken with this recipe. It will just take approximately twice as long to cook.