Baked Lemon Chicken Breasts

This baked lemon chicken dish includes an easy marinade. Great served over rice to soak up the wonderful buttery lemon sauce.


Recipes · Meat and Poultry · Chicken · Chicken Breast


Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 3 hrs 55 mins
Additional Time: 3 hrs
Servings: 4

Ingredients

Ingredients List

  • 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


Directions

  1. Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 to 4 hours.

  2. Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.

  3. Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Tips

You can use 1 whole frying chicken, cut up, instead of chicken breasts.


Nutrition Facts (per serving)

Nutrition Facts
448 Calories
32g Fat
8g Carbs
35g Protein


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