The other day I did a little cooking lesson with Julie from the blog, From Prosecco to Plaid. I absolutely loved teaching her some basics in the kitchen. We started out with which knife to use and how to use it. Then we moved onto her oven setting and how I love to use the convection setting and why. This was my first experience teaching someone in the kitchen and I really had so much fun doing it with Julie.
I chose to teach one of my favorite recipes, lemon garlic chicken, because anyone can make it, really, anyone!
If I can give any advice in the kitchen it’s to be clean and organized. If you aren’t, it’s a recipe for disaster.
Always be careful when cutting, you never want to chop a nail or finger off.
Keep all of your ingredients organized and separated. Julie did a particularly great job at this 🙂
Pour the wine, shallot and garlic mix over the chicken.
Bake for 30 minutes on convection and voile! Dinner is served!
Lemon Garlic Chicken
Dairy Free, Gluten Free
Adapted by Ina Garten's recipe
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 the 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.
You can check out Julie's must see blog, From Prosecco to Plaid. I've gotten some pretty helpful tips and tricks from fashion to hair suggestions.