This lemon chicken was originally derived from Ina Garten’s cookbook The Barefoot Contessa. For those of you who, like my family, own all 6 volumes of the series, this recipe was pulled from the “yellow book”.

Over the years, we have used this recipe to cook Ina Garten’s Lemon Chicken Salad, as well as for a marinade for grilled chicken breasts. The longer you marinate the chicken, the more tender and flavorful it will become.

Serves 6

Ingredients:

4 boneless skinless chicken breasts, trimmed
Juice of 4 lemons
3/4 cup olive oil
2 tsp kosher salt
2 tsp ground black pepper

Preparation:
Combine lemon juice, olive oil, salt, and pepper in bowl. Place chicken in large sealable bag (like Ziploc storage bags). Pour marinade over chicken and seal bag. Place in refrigeterator for 2-6 hours, turning bag every hour to ensure even marinating.

Remove chicken from bag and discard extra marinade. Grill or cook in pan until juices run clear.

I have served this with Roasted Asparagus and Bell Peppers, and Herbed Sweet Potato Salad.