Looking around for something a little different I happened on one of Ina Garten's recipes where she made a quick olive oil sauce to bake along with the chicken. Following the Barefoot Contessa's lead I heat 1/4 cup olive oil with 9 minced cloves of garlic. Then I added in (off heat) 1/3 cup white wine, 1 1/2 tsp oregano, a pinch of crushed red peppers, 2 TB lemon juice, the zest of 2 lemons, and a handful of thyme sprigs. I poured the sauce into the baking pan, nestled in the chicken breasts and a lemon cut into eighths and dressed the chicken with olive oil, salt and pepper. The chicken baked for nearly 40 minutes until just golden brown and the sauce became a tasty dressing for our green beans.
Simple weeknight dinner.
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