This – lemon chicken with couscous and green beans – has become one of our very favorite meals this summer! It is easy and I love that the chicken can be prepped in the baking dish earlier in the day. Be sure to use the pan sauce to pour over your chicken before serving. The couscous sops up all of the deliciousness. Mmmm….
1/4 cup olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts (or more)
Preheat the oven to 400 degrees F.
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. 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.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut each lemon in 8 wedges and tuck it among the pieces of chicken.
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. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Note: recipe calls for chicken breasts with skin, but I use boneless skinless.
Couscous with Pine Nuts
4 tablespoons (1/2 stick) unsalted butter
2 cups chopped yellow onion
3 cups chicken stock
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/2 cup chopped fresh flat-leaf parsley
Melt the butter in a large saucepan. Add the onions and cook them over medium-low heat for 8-10 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts and parsley and fluff with a fork to combine. Serve hot.
Note: I almost never have or buy pine nuts so I just leave them out.
Both recipes are in one of my favorite cookbooks: Barefoot Contessa How Easy Is That?
I hope y’all have a wonderful week ahead!
Barefoot Contessa How Easy Is That? (affiliate)
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