Made this yesterday, I know it's not bbq, but our bbq forum would have a place for Other Cooking too.
Lemon, Garlic Chicken:
One thing you should know about me is that I never measure ingredients, please adjust any item to your tastes.
De-boned, skin on , chicken breasts- I used two
EVOO (extra virgin olive oil)
garlic, about 9 cloves chopped
zest of a lemon and the juice too
lemon cut into 8 sections
Rosemary and Thyme, about a tablespoon of each
White wine, about a cup
FBP (fresh black pepper)
De-bone the breasts if not already done. Just did these, I don't understand how one breast can be twice the size of the other, damn bird must have just walked in circles.
Season both sides with salt and FBP.
In a sauce pan, add about .5 cup EVOO, heat and add garlic to soften, do not burn! Should only take a minute or so. Add lemon juice, zest, rosemary and thyme, wine, a little salt and FBP.
Heat to mix, transfer to a casserole dish.
Add chicken to sauce, baste skin with EVOO. The chicken should not be submerged- you want the skin to brown. Remember some of the liquid will evaporate. Add the lemon sections to the dish and dust with parsley (optional).
Bake at 325 for about hour or until meat reads 180 degrees with a meat thermometer.
You could mix some of the sauce with a little butter and serve it over a pasta, like Linguine if you don't like the rice.
This dish is so simple to make and tastes great.