I made Ina Garten's easy lemon chicken breasts for my family and friends. They were a huge hit.

Two of the main ingredients are right in the title: lemons and chicken breasts.

The other ingredients — olive oil, salt, pepper, minced garlic, oregano, and fresh thyme — were already in my kitchen.

The recipe also called for 1/3 cup of dry white wine. I used a chardonnay that my mother graciously spared for the occasion.

Garten's recipe asked for a teaspoon of fresh, minced thyme.

To collect the leaves, I ran my fingers across a few branches, then chopped them a bit finer.

Tip: Read through the recipe and measure your ingredients before turning on the burner.

Next, I turned on the oven and heated ¼ cup of olive oil in a small pan. Once the oil started to bubble, I added the minced garlic.

Careful, though: Garten recommends heating the garlic for just a minute. If it turns brown, you've cooked it too long.

The recipe called for two lemons that Garten cleverly uses in three ways: sliced, squeezed, and zested. I found the two lemons provided just enough zest for the recipe (one tablespoon).

With the garlic done, I turned off the heat, moved the pan to a cool part of the stove, and added the zest.

Then, I cut one of the lemons in two and gave each end a hearty squeeze into the pan. I also added the chardonnay (though any dry white works).

Between the garlic and fresh citrus, my kitchen smelled wonderful.

All that remained was to season the oil. I added thyme, salt, and oregano, per Garten's instructions.

Where plenty of chicken recipes call for various seasons and blends, Garten opted to do more with less. I appreciated the simplicity.

I transferred the oil to a large baking sheet, and then rotated the pan so it was spread out evenly.

I had a lot of thyme left so I threw some on the sheet, too.

In a twist, Garten's recipe didn't say to baste the chicken with the pan oil. Instead, I placed each breast on the pan and brushed them with olive oil.

They were good to go with a few pinches of salt and pepper.

Notably, the recipe is intended for four pieces of boneless, skin-on chicken breast. Despite asking several butchers, I couldn't find boneless meat with skin, so I substituted it for split halves.

I also had room on the pan to add two more breasts, so I did.

Remember the second lemon? It came back into play here.

I sliced it into wedges and then placed them between the chicken breasts.

Despite using just nine ingredients, I was impressed by the artistry of this recipe.

The recipe says to bake the chicken at 400 degrees Fahrenheit for 30 to 40 minutes, depending on your oven.

I set a timer for the full 40 and used the opportunity to prepare some easy side dishes.

With oil, salt, and pepper already in front of me, I diced up some sweet potatoes to bake alongside the chicken. I reheated the stove and worked on preparing Brussels sprouts while watching TV.

Forty minutes ended up being just the right amount of time. When I pulled the chicken from the oven, the skin was golden brown.

I covered the pan with tin foil and let it rest for 10 minutes as I set the table.

Despite how good the chicken looked, I was skeptical as I cut into the first piece. I hadn't basted the chicken, so how would I taste the flavors?

The first bite silenced any doubts. The citrus was rich, and the meat was tender. My family and friends agreed — this dish was a winner.