Rating: 4.43 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

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Recipe Summary test

prep:
10 mins
cook:
45 mins
additional:
3 hrs
total:
3 hrs 55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Cook's Note:

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

Nutrition Facts

448 calories; protein 35.2g; carbohydrates 7.8g; fat 32.4g; cholesterol 156.6mg; sodium 578.1mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
06/11/2020
I made these with chicken thighs instead of breasts (since that's what we had), and it was delicious! I love the simplicity of the ingredients, but it was still full of flavor. Read More
(2)
14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/11/2020
I made these with chicken thighs instead of breasts (since that's what we had), and it was delicious! I love the simplicity of the ingredients, but it was still full of flavor. Read More
(2)
Rating: 4 stars
01/02/2021
Looked interesting but I didn’t have a lemon so substituted a lime. Used two large boneless breasts and kept the “marinate” ingredients faithful to the recipe. Turned out very good and rice was a nice compliment to the chicken and buttery sauce. I doubt the refrigerator time in the “marinate” changes the flavor much as the butter quickly solidifies preventing spices and flavors from penetrating the meat. I believe preparing the butter sauce, pouring it over the chicken in the baking dish and letting it sit for 15 min while the oven preheats would be just as flavorful. Also cutting large pieces of chicken into smaller pieces would allow the sauce to flavor more surfaces of the meat (might need to adjust cooking time). Read More
(1)
Rating: 5 stars
09/09/2020
I used boneless, skinless chicken breasts. For once, my chicken wasn't dry! I will certainly be making this again. Read More
(1)
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Rating: 4 stars
03/09/2021
Really good. Made 1/2 recipe and needed to add some liquid to have enough sauce [I used 1/4 cup pasta water]. Hubby liked it Read More
(1)
Rating: 5 stars
07/25/2020
is a great marinade.....works with any chicken parts, then bake or grill... Read More
(1)
Rating: 5 stars
12/04/2020
I used chicken thighs and they turned out so moist and flavorful. Even after only an hour of marinating. Can't wait to try again and marinate for the full 3 hours. Read More
(1)
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Rating: 5 stars
09/21/2020
I made this with boneless, skinless chicken breasts and pounded the chicken so it was thinner. I then marinated it for three hours and baked it for 30 minutes. It was delicious. Read More
(1)
Rating: 5 stars
01/10/2021
Lovely recipe! Moist and delicious. Read More
Rating: 4 stars
11/22/2020
I followed the recipe exactly and my husband and I both thought it was pretty good. Next time I make it I might follow another reviewer's suggestion and use boneless breasts and cook for a shorter time. Read More