What's for Dinner {15} - Baked Herb Lemon Dishes

Gary's got another obsession these days and has asked for this dish almost as often as Griddler Chicken. I'll ask what he wants and his response is always "Griddler Chicken". I'll ask again, saying that he has to pick something else and he always picks "Baked Herb Lemon Chicken".

I finally caved and am so glad I did! It turned out sooooo well and those little roasted garlic pieces sent it over the top. We loved it so much, we made it again, but with shrimp instead.


Baked Herb Lemon Chicken adapted from Andicakes!

2 split chicken breasts, skin on (We chose to use the plain chicken breasts instead)
Kosher salt
freshly ground black pepper
1 lemon sliced in wedges, 6-8 slices
1/4 cup extra virgin olive oil
9 cloves minced garlic- about 3 Tbs
1/3 cup dry white wine
1 Tbs grated lemon zest (2 lemons)
 2 Tbs freshly squeezed lemon juice
1½ tsp dried oregano
1 tsp minced fresh thyme leaves, plus 4 sprigs (didn't have any so didn't use it)

Preheat the oven to 425 degrees.

Trim any excess fat from the breast and place in a 9 x 13 baking dish skin side up. Repeat with the remaining breasts. Sprinkle the breast with kosher salt and fresh ground pepper. Now slice one lemon lengthwise into 6-8 wedges and set among the chicken breasts in the dish.

Next add the extra virgin olive oil to a small sauté pan and heat over medium-low temperature, once warmed and the minced garlic and cook for just a minute and stirring constantly. Turn the heat off and add the dry white wine, lemon zest, lemon juice, dried oregano, and minced thyme. 

Pour the warm mixture into the dish to surround the seasoned chicken breasts. Using a brush lightly brush the chicken breasts  with the oil mixture so it will brown during baking and then add the 4 sprigs of thyme on top the chicken breasts.

Bake the dish uncovered for 30 to 45 minutes, until the breasts are cooked and reach 165 degrees F. 

Like I mentioned above, we  made the same thing but with shrimp the next night. We paired this with some linguini :)

I wanted to use up some potatoes too and tried out a really fun recipe - using some ingredients we had in the fridge - ranch dressing, sour cream, cream cheese and butter. I know, really healthy, right?

First, cut up 2 russet potatoes in to equal-sized pieces. Place in boiling water and cook through. Drain once cooked and add a dollop of ranch and sour cream, about 2 oz. of cream cheese and butter to taste. Mash til your hearts content and enjoy!!  Gary LOVED these potatoes!!