This tender baked Lemon Chicken recipe is full of amazing flavors and is one of my family's favorite dinner recipes. It's an easy, tangy baked chicken recipe perfect for a quick weeknight dinner.
Servings : 4
Prep Time 10 minutesmins
Cook Time 35 minutesmins
To Marinate 30 minutesmins
Total Time 1 hourhr15 minutesmins
Ingredients
For the Chicken Marinade
½cupolive oil
¼cupfreshly squeezed lemon juice
3clovesgarlic,minced
½teaspoonsalt
½teaspoondried thyme
½teaspoondried oregano
¼teaspoonfreshly ground black pepper
4boneless, skinless chicken breasts,about 1 to 1½ pounds total
1largelemon,thinly sliced
For the Spice Rub
1teaspoonsmoked or sweet paprika
½teaspoongarlic powder
½teaspoononion powder
Instructions
In a small mixing bowl, whisk together the olive oil, lemon juice, garlic, salt, thyme, oregano, and black pepper. Remove 3 tablespoons of the marinade and set aside in a small cup; cover and refrigerate.
Pour the remaining marinade into a large resealable bag; add the chicken breasts to the bag. Seal the bag, turn it to coat, and set aside for 30 minutes, or refrigerate for up to 8 hours.
Preheat the oven to 350˚F and lightly grease a baking dish with cooking spray. Arrange lemon slices on the bottom of the baking dish. Set aside. If you don't like a strong lemon flavor, omit the lemon slices.
Remove the bag with the marinated chicken breasts from the fridge and let it sit on the kitchen counter for 10 to 15 minutes while the oven preheats.
In a small mixing bowl, combine the paprika, garlic powder, and onion powder.
Remove the chicken breasts from the bag and lightly pat them dry with paper towels. Discard the marinade that's in the bag.
Season the chicken breasts with the prepared spice rub and arrange the chicken pieces over the lemon slices inside the baking dish.
Drizzle the reserved marinade over the chicken.
Cover with aluminum foil and bake for 35 to 40 minutes or until the chicken's internal temperature reaches 165˚F.
Optionally, remove the foil several minutes before the chicken is cooked through and set it under the broiler to get a bit of browning on top.
Remove from the oven; remove the foil and let the chicken rest for 5 to 8 minutes before cutting and serving.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.