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

Sarah
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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

447.8 calories; protein 35.2g 70% DV; carbohydrates 7.8g 3% DV; fat 32.4g 50% DV; cholesterol 156.6mg 52% DV; sodium 578.1mg 23% DV. Full Nutrition

Reviews (5)

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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
(1)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
(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
Rating: 5 stars
08/18/2020
This is a very good Chicken Recipe. Read More
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Rating: 5 stars
07/25/2020
is a great marinade.....works with any chicken parts, then bake or grill... Read More
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