Baked Lemon Chicken Breasts


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

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


  • 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


  1. 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.

  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 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 (per serving)

448 Calories
32g Fat
8g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 448
% Daily Value *
Total Fat 32g 42%
Saturated Fat 17g 86%
Cholesterol 157mg 52%
Sodium 578mg 25%
Total Carbohydrate 8g 3%
Dietary Fiber 4g 14%
Total Sugars 0g
Protein 35g
Vitamin C 45mg 225%
Calcium 78mg 6%
Iron 3mg 14%
Potassium 428mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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