Baked chicken with lemons and white wine
6 servings
40 minutes
Baked chicken with lemons and white wine is a true embodiment of the elegance of French cuisine. This recipe combines the juiciness of chicken meat with the bright acidity of lemons, the aromatic tenderness of thyme, and the depth of white wine. Historically, French gastronomy is renowned for its exquisite ways of preparing meat using wine, and this dish is a perfect example. It is ideal for cozy family dinners or festive lunches when you want to impress guests with noble flavors. Baking the chicken with onions, garlic, and lemon gives it incredible richness and tenderness, while periodically basting it with wine sauce makes the meat even more aromatic. Serving it with rice or greens completes the harmonious ensemble of flavors, turning this simple yet refined recipe into a true culinary masterpiece.
1
Cut the chicken into portion pieces and place it in a fireproof dish.
- Chicken: 1 piece
2
Cut each onion into 4-6 pieces. Slice the lemons into thin slices. Separate the garlic into cloves without peeling.
- Onion: 4 pieces
- Lemon: 1 piece
- Garlic: 1 head
3
Crush each clove with the flat side of a knife. Add onion, garlic, and lemon slices to the chicken. Salt and sprinkle with thyme. Mix.
- Onion: 4 pieces
- Garlic: 1 head
- Lemon: 1 piece
- Salt: to taste
- Dried thyme: 1 teaspoon
4
Pour wine into the mold and place it in a preheated oven at 200 degrees.
- Dry white wine: 300 ml
5
Bake, periodically basting the chicken with the liquid from the pan, until cooked, about 40 minutes. Serve with a sprinkle of herbs if desired. Pairs perfectly with rice.