Oven Baked Lemon Chicken Recipes

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EASY BAKED LEMON CHICKEN

This is a wonderful and very easy chicken dish. Everything is in one pan so it makes for easy cleanup. Goes great with mashed potatoes or rice.

Provided by SANDI149

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 3

Number Of Ingredients 9



Easy Baked Lemon Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
  • Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 660.3 calories, Carbohydrate 18.2 g, Cholesterol 129.2 mg, Fat 42.5 g, Fiber 1.6 g, Protein 50.3 g, SaturatedFat 6.7 g, Sodium 248.9 mg, Sugar 2.6 g

3 large skinless, boneless chicken breast halves
¼ cup water
½ cup olive oil
2 lemons, juiced
½ cup bread crumbs
1 tablespoon garlic powder
1 tablespoon dried parsley
1 teaspoon paprika
salt and ground black pepper to taste

BAKED LEMON CHICKEN BREASTS

Lemon chicken baked in a wonderful lemon juice sauce. Great served over rice.

Provided by Sarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h55m

Yield 4

Number Of Ingredients 7



Baked Lemon Chicken Breasts image

Steps:

  • Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
  • Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 447.8 calories, Carbohydrate 7.8 g, Cholesterol 156.6 mg, Fat 32.4 g, Fiber 3.8 g, Protein 35.2 g, SaturatedFat 17.2 g, Sodium 578.1 mg, Sugar 0.2 g

½ cup unsalted butter, melted
2 lemons, juiced
1 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon garlic salt
salt and ground black pepper to taste
4 (6 ounce) skin-on, bone-in chicken breasts, split

BAKED LEMON CHICKEN

This is one of my favorite ways to bake chicken. It always comes out moist and tender with a nice crunch. The leftovers are really good for sandwiches.

Provided by Boca Pat

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7



Baked Lemon Chicken image

Steps:

  • In shallow dish, combine the first five ingredients.
  • Place bread crumbs in another dish.
  • Dip chicken in butter mixture, then coat with crumbs.
  • Place in greased 13x9x2 baking pan; drizzle with remaining butter mixture.
  • Bake uncovered at 350 for 25-30 minutes or until juices run clear.

Nutrition Facts : Calories 271.5, Fat 12.5, SaturatedFat 6.3, Cholesterol 98.6, Sodium 767.7, Carbohydrate 11.2, Fiber 0.8, Sugar 1.1, Protein 27.4

3 tablespoons butter or 3 tablespoons margarine, melted
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
4 boneless skinless chicken breast halves

BAKED LEMON CHICKEN

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 11



Baked Lemon Chicken image

Steps:

  • Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
  • Copyright 2001 Television Food Network, GP. All rights reserved

One 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry
Kosher salt and freshly ground black pepper
Flour for dredging
3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
Peel of half a lemon, white pith removed, cut into very thin strips
2 large garlic cloves, minced
1 1/2 teaspoons fresh rosemary leaves
1 tablespoon honey
1/4 cup freshly squeezed lemon juice
1 cup chicken broth, homemade or canned low-sodium

LEMON CHICKEN BREASTS

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10



Lemon Chicken Breasts image

Steps:

  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

LEMON CHICKEN BAKE

This lovely lemon chicken bake is moist, tender and lemony with a nice crunch. It's a delicious picnic entree as well as a wonderful meal with scalloped or baked potatoes and a fresh green salad on the side. —Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7



Lemon Chicken Bake image

Steps:

  • Preheat oven to 350°. In a shallow dish, combine butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. , Place in a greased 13x9-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

Nutrition Facts : Calories 255 calories, Fat 12g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 652mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

3 tablespoons butter, melted
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
4 boneless skinless chicken breast halves (6 ounces each)

LEMON CHICKEN

Make dinner in no time with this super-quick and easy lemon chicken recipe. Coating chicken breasts in a honey and lemon sauce gives them a delicious sticky finish

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 7



Lemon chicken image

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Arrange the chicken in a layer, skin-side up, in a shallow ovenproof dish. Put all the remaining ingredients in a bowl and warm in the microwave or a small pan for 1 min. Stir everything together and pour over the chicken.
  • Roast the chicken for 30-40 mins, basting every 10 mins. The juices will gradually thicken and give the chicken a shiny coating. Leave the chicken to stand for 5 mins before serving with new potatoes and a green salad.

Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 31 grams protein, Sodium 0.2 milligram of sodium

4 part-boned chicken breasts, skin on
1 lemon, juiced and zested
1 tbsp clear honey
1 tbsp olive oil
2 garlic cloves, chopped
1 tsp dried oregano
new potatoes and green salad, to serve

BAKED CHICKEN WITH LEMON

Spruce up chicken breasts with fresh thyme and lemon - whether or not you use skin-on chicken is up to you. Orange and rosemary also work well as flavourings

Provided by Lulu Grimes

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 4



Baked chicken with lemon image

Steps:

  • Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.
  • Roast for 20-25 mins until the chicken is cooked through - check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.

Nutrition Facts : Calories 252 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.3 grams fiber, Protein 39 grams protein, Sodium 0.2 milligram of sodium

olive oil
4 chicken breasts, skin on or skin off
1 lemon, ½ finely sliced
2-4 sprigs thyme

OVEN BAKED, LEMON / GARLIC CHICKEN

This is one of my favorite ways of cooking chicken in the oven, and, it's the only use I have for granulated garlic. I think it's worth while to keep it in my spice cupboard though, because this dish is a winner. The tartness of the lemon, along with the garlic flavor, and just a touch of heat from the blacken, really kick up, what could turn out to be just another baked chicken meal. Just be careful not to use too much blacken, because the flavors will it will take over the dish. Butt Kickin' Blacken contains neither salt nor sugar. If you use a different seasoning blend, you'll probably have to adjust for their high salt content.Butt Kickin' Blacken is available at: http://www.capnrons.com/index.html?ID=RZ For additional Instructional pictures, please visit: http://www.capnrons.com/R_M_Lemon_Garlic_Chicken.html?ID=RZ

Provided by Capn Ron

Categories     Chicken Thigh & Leg

Time 1h40m

Yield 12 pieces, 4-6 serving(s)

Number Of Ingredients 7



Oven Baked, Lemon / Garlic Chicken image

Steps:

  • 1. Pre-heat the oven to 350 degrees.
  • Prepare a sheet pan (jelly roll pan) by covering with aluminum foil, adding a rack, then spraying the rack with cooking spray. Don't forget to do this, or you'll end up with a MAJOR cleaning problem, or you might just end up throwing the pan away.
  • 2. Wash the chicken, dry, then place, skin side up, on the rack in the pan. Drizzle the juice of about 1/2 a lemon over the chicken. Dust with the spices, and place in the oven.
  • 3. Cook for 45 minutes, then flip the chicken over, drizzle more lemon on top, then spice again.
  • 4. Cook another 45 minutes, then flip, drizzle with lemon juice, add garlic and a little more of the blacken.
  • 5. Cook for an additional 15 minutes of so, until the skin is mice and crisp. Drizzle with lemon juice one more time as you take it out of the oven.
  • 6. Total cooking time will depend on the thickness of the chicken and the temperature.

Nutrition Facts : Calories 776.8, Fat 52, SaturatedFat 14.8, Cholesterol 326.4, Sodium 306.7, Carbohydrate 5.8, Fiber 2.5, Protein 70.5

6 large chicken thighs
6 large chicken legs
2 large lemons
minced garlic
kosher salt
black pepper
cajun seasoning, Butt Kickin' Blacken, Original Recipe

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