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.

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


  • 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 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).


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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