1/3 cup olive oil
8 cloves minced garlic
2/3 cup dry white wine
Fresh grated lemon zest from about 2 lemons
2 tablespoons fresh squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon chopped fresh thyme
Salt and pepper
1 whole cut up fryer or 4 to 6 bone-in chicken breasts
Warm oil in small sauce pan over medium low heat, add the garlic and cook for 30 seconds. Turn off the heat and add white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt. Then pour into a 9 x 13 baking pan. Pat chicken dry and place it skin sides up over the sauce. Brush chicken with olive oil and sprinkle liberally with salt & pepper. Cut the lemon in wedges and tuck it among chicken. Bake chicken in a preheated 400 degree oven or use a foil pan and grill chicken over indirect heat for 45 minutes to an hour until chicken is cooked through. Feel free to baste chicken every once in a while with the sauce. Serve chicken with the sauce on top. Garnish with lemons if desired.
Firefighters are battling a house fire in Kewaunee County.
Wind, snow, cold and ice played a role as firefighters battled a fire in downtown Ripon Wednesday morning.
Outagamie County's second largest employer is expanding, and veterans are encouraged to apply.
The State Building Commission has approved $5 million to help build the Wisconsin Maritime Center of Excellence in Marinette.
Fond du Lac police have released more information about the weapons they found in the apartment of a man who was at the center of a five-hour standoff on Monday.
The Wisconsin Department of Transportation is announcing a public meeting has been scheduled to provide road closure and design information for the Velp Avenue interchange area.