Lemon Garlic Chicken

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Lemon Garlic Chicken
Dairy Free, Gluten Free Adapted by Ina Garten's recipe
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
4
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
4
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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 the lemon in 8 wedges and tuck it among the pieces of chicken.
  4. 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.
Recipe Notes

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Baked Stuffed Artichokes

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Baked Stuffed Artichokes
Prep Time 10 minutes
Cook Time 1 hour and 15 minutes
Servings
Prep Time 10 minutes
Cook Time 1 hour and 15 minutes
Servings
Instructions
  1. Preheat oven to 425.
  2. Wash artichokes thoroughly then slice the bottom stem off letting it stand evenly.
  3. Slice 1/4 inch off the top leaves leaving them exposed. Then stretch open the leaves making room for the stuffing.
  4. Combine all ingredients except the lemon then stuff in between each leaf. After you're done stuffing, squeeze a spritz of lemon on top to preserve the color (oops I forgot to do that). Then drizzle olive oil on top of each.
  5. Place the artichokes in a baking dish and fill 1/4 of the way up with boiling water. Cover with foil and bake for 1 hour and 15 minutes.

Mozzarella Chicken with Blistered Tomatoes with Garlic Spinach

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Mozzarella Chicken with Blistered Tomatoes with Garlic Spinach
The combo of juicy meat, salty smooth mozzarella and tangy sweet tomatoes is the perfect mix.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
4 people
Prep Time 10 minutes
Cook Time 40 minutes
Servings
4 people
Instructions
  1. Preheat oven to 350. Empty washed cherry tomatoes onto a foil lined sheet pan.
  2. Toss with 2T oil, salt and pepper. Bake for 15 minutes or until blistered.
  3. Place chicken thighs onto foil lined baking sheet, toss with oil, salt, pepper, and garlic powder. Bake 15-20 or until instant thermometer reads 165.
  4. Thaw spinach according to packaging. Squeeze out remaining water and transfer to a skillet with 1T oil. Add salt, pepper, and garlic powder to taste. Squeeze half of a lemon on top, set aside.
  5. Slice thin pieces of mozzarella. Place 1 piece on each chicken thigh. Bake for 4 minutes or until cheese is melted.
  6. Arrange a bed of spinach on a platter then add the chicken cascading onto the next piece. Then sprinkle the blistered tomatoes on top. Viola! You have dinner for 4 under $10!