For the past three weeks, bloggers left and right have been saying, oh blah blah, I love summer, but I’m really ready for fall.
I wasn’t buying it.
August is about the beach, and corn and tomatoes, and not blow drying your hair.
Why would you want to turn that into fall?
This morning, I looked up at the sky and the trees, and there was something different.
Fall was in the air.
And on September 7, I could get behind it.
So bring on the cable-knit sweaters and quilted coats.
And get ready to crank up your ovens, dear readers, there is so much meat to be cooked.
We’ll start simple, with Ina’s lemon chicken breast.
It’s the easiest dinner, in that all you need to do is buy chicken and dump it in a pan with some other stuff. If you keep olive oil, garlic, lemon, white wine, and a couple of spices in your kitchen at all times, you’re ready to go. And if you don’t, you must not be cooking very much because I can think of very few dishes I would want to eat without any of those ingredients. Scale it up or down for crowd you’re feeding. This is such a weeknight staple, especially on nights my husband and I aren’t the only ones at the table.
To make lemon chicken for 4, you will need:
- 1/4 C olive oil
- 3 T minced garlic (about 9 cloves)
- 1/3 C dry white wine
- 1 T grated lemon zest
- 2 T lemon juice
- 1 1/2 tsp. dried oregano
- 1 tsp. minced, fresh thyme leaves
- kosher salt
- freshly ground black pepper
- 4 chicken breasts, bone-in, skin-on
Preheat oven to 400 degrees.
In small saucepan, heat olive oil. Add garlic and stir constantly, till just brown. Remove pan from heat and add wine, lemon zest and juice, oregano and thyme. Set aside.
Pat chicken dry with paper towels. Season chicken liberally with salt and pepper. Place in a 9 x 13 baking dish. Brush each piece with olive oil mixture, and pour the rest in the bottom of the pan. Bake 35-40 minutes, until chicken is done (if you pierce the chicken with a knife, the juices should run clear). Remove from oven, and cover tightly with foil. Let chicken rest for 10 minutes. Serve with pan juices, and lemon for garnish, if you’re fancy that way.