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Lemon Chicken I

"Easy recipe - serve with baked potato or rice."
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Ingredients

servings 782 cals
Original recipe yields 4 servings

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Season chicken with garlic powder, salt and pepper. Place in 9 x 13 inch baking dish. Add onion and bell pepper slices by placing on top of chicken. Pour lemon juice and wine over entire chicken. Cover with foil.
  3. Bake for 1 hour. Remove foil, and brown for about 15 minutes longer. Garnish with parsley flakes, and serve.

Nutrition Facts


Per Serving: 782 calories; 51.5 g fat; 8.1 g carbohydrates; 64.4 g protein; 255 mg cholesterol; 244 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 20 Ratings

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Most helpful positive review

OK for a quick dinner. I used 4 boneless, skinless chicken breasts and baked for 35 minutes.

Most helpful critical review

I rubbed the chicken with fresh garlic for a few minutes before seasoning it. The chicken itself tasted fine, and the sauce was good over rice, but the bell pepper turned very sour and bitter a...

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I rubbed the chicken with fresh garlic for a few minutes before seasoning it. The chicken itself tasted fine, and the sauce was good over rice, but the bell pepper turned very sour and bitter a...

OK for a quick dinner. I used 4 boneless, skinless chicken breasts and baked for 35 minutes.

Very easy and tasty. Husband said he would like to have it again and so would I.

very good!!!

I made this without the onions and peppers, as other reviewers suggested, and it turned out wonderful. Very moist and delicious served with rice and vegetables. And with prep time of just minute...

I made this recipe with some chicken breasts but omitted the bell pepper. It was delicious! Just a hint of the lemon flavor, was really nice but I may try it with just a touch more next time. Wi...

Very Blah. I think next time I will try this recipe on fish instead. There just wan't enough flavor.

Why has this been waiting for a picture for 13 years? I cooked this UN covered for about 45 minutes - the onions were crispy and delicious. I omitted the bell pepper but would use red and yell...

This is a little bit on the bland side for me, but my 26 month old absolutely loves it (especially the "juice" as she calls it.) I make it with bone-in chicken pieces (thighs usually), and I cho...