Lemon Chicken I

Rating: 3.76 stars
21 Ratings
  • 5 star values: 4
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Easy recipe - serve with baked potato or rice.

 By Audrey
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Ingredients

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

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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 total fat; 255 mg cholesterol; 244 mg sodium. 8.1 g carbohydrates; 64.4 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

GINAH1
Rating: 4 stars
10/29/2005
OK for a quick dinner. I used 4 boneless skinless chicken breasts and baked for 35 minutes. Read More
Helpful
(25)

Most helpful critical review

Wonder Wanda
Rating: 3 stars
11/01/2003
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 as it soaked up the liquid. I usually mix a bit of water in with the lemon juice and wine so I think that's why I found the flavors too strong. Still I would NOT use a vegetable with its own strong flavor (like green bell pepper) for this recipe: try celery or potato instead and keep the bell pepper for fajitas or salad. Read More
Helpful
(33)
21 Ratings
  • 5 star values: 4
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
GINAH1
Rating: 4 stars
10/29/2005
OK for a quick dinner. I used 4 boneless skinless chicken breasts and baked for 35 minutes. Read More
Helpful
(25)
Wonder Wanda
Rating: 3 stars
11/01/2003
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 as it soaked up the liquid. I usually mix a bit of water in with the lemon juice and wine so I think that's why I found the flavors too strong. Still I would NOT use a vegetable with its own strong flavor (like green bell pepper) for this recipe: try celery or potato instead and keep the bell pepper for fajitas or salad. Read More
Helpful
(33)
GINAH1
Rating: 4 stars
10/29/2005
OK for a quick dinner. I used 4 boneless skinless chicken breasts and baked for 35 minutes. Read More
Helpful
(25)
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RUTH SCIANABLO
Rating: 4 stars
06/23/2003
Very easy and tasty. Husband said he would like to have it again and so would I. Read More
Helpful
(16)
MAZIARS27
Rating: 4 stars
06/23/2003
very good!!! Read More
Helpful
(9)
Jessica
Rating: 5 stars
11/08/2006
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 minutes who can complain?! Read More
Helpful
(8)
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Tiffany
Rating: 4 stars
02/28/2011
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. Will be making again! Read More
Helpful
(7)
Ginger
Rating: 2 stars
12/01/2003
Very Blah. I think next time I will try this recipe on fish instead. There just wan't enough flavor. Read More
Helpful
(7)
Baking Nana
Rating: 4 stars
03/20/2013
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 yellow peppers next time. I used a seasoning blend adapted from Heather's Fried Chicken this site which is a combo of 2 tablespoons black pepper 2 tablespoons garlic powder 1 tablespoon paprika and 1 tablespoon kosher or sea salt. Just barely sprinkled the chicken with the seasoning. The juice makes for an awesome gravy. Read More
Helpful
(5)
Caroline C
Rating: 4 stars
04/11/2012
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 chop the onion and bell pepper into quite large chunks so that they don't get overcooked and mushy. We have it with steamed broccoli and egg noodles. My little one gives it two thumbs up! Thanks Audrey! Read More
Helpful
(3)
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