Chicken Italian

Six ingredients and barely any prep. Skinned chicken soaked in a quick Italian marinade of olive oil, fresh lemon juice, minced garlic, oregano, and dry white wine, then baked until tender and golden.

The marinade is all about balance. Olive oil carries the garlic and oregano flavors into the meat, lemon juice adds bright acidity, and the white wine brings a subtle, dry fruitiness that rounds everything out. Even a quick 10-minute soak makes a difference, though longer is always better if you have the time.

Skinning the chicken before marinating lets the flavors penetrate directly into the meat instead of sitting on top of a fatty barrier. The result is more flavorful chicken with less grease in the pan.

Kitchen Tips

• Mince the garlic as fine as possible so it blends into the marinade evenly and doesn’t burn in patches during baking.
• Use a greased pan to prevent sticking. The lemon juice and wine create a sticky glaze that will bond to an ungreased surface.
• Check for doneness at 45 minutes. The chicken is ready when juices run clear and the internal temperature reaches 165°F (74°C).

Variations

• Add fresh rosemary or thyme sprigs to the marinade for a more herbaceous flavor.
• Toss halved cherry tomatoes and sliced olives around the chicken in the pan for a one-dish Mediterranean meal.
• Use bone-in thighs instead of a whole chicken for juicier, more forgiving dark meat.