Baked chicken breasts with garlic and oregano
4 servings
50 minutes
Baked chicken breasts with garlic and oregano is a refined French dish that combines the tenderness of chicken meat with the aroma of fragrant herbs. The original recipe draws inspiration from the southern regions of France, where fresh herbs and white wine play a key role in gastronomic culture. Baking in a wine marinade gives the chicken depth of flavor, making it juicy and infused with lemon and garlic aromas. The light acidity of lemon juice harmoniously complements the richness of spices, while the crispy golden crust adds textural pleasure. The dish is perfect for both family dinners and festive gatherings, served with a glass of dry white wine and a light vegetable side dish. Its simplicity makes it accessible even for novice cooks, while its elegance captivates the hearts of true gourmets.
1
Trim the excess fat from the chicken.
- Chicken breast: 4 pieces
2
Salt and pepper on both sides.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Sprinkle 1/4 teaspoon of oregano on each piece and rub with crushed garlic.
- Oregano: 1 teaspoon
- Garlic: 3 cloves
4
Squeeze lemon juice over the chicken and lightly drizzle with olive oil.
- Freshly squeezed lemon juice: 1.5 tablespoon
- Olive oil: 1 tablespoon
5
Pour the wine into the baking dish.
- Dry white wine: 0.8 glass
6
Place the chicken breasts skin side down in wine and marinate at room temperature for 20-30 minutes.
- Chicken breast: 4 pieces
7
Meanwhile, preheat the oven to 180°.
8
Place the baking dish in the oven and roast the chicken for 30 minutes.
9
Turn skin side up and bake, basting the pan with juice every 10 minutes, for another 25-35 minutes until the skin is lightly browned and the chicken is cooked through.
10
Serve the chicken drizzled with 1 tablespoon of juice released from the chicken.
- Chicken breast: 4 pieces