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Baked Lemon Chicken

Lemon, onions, and thyme decorate this oven-baked chicken.

Serves 5 · Protein Foods

contains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 1/2 pounds whole chicken (skinned and cut into 10 pieces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cloves of garlic (thinly sliced, or 1 tsp garlic powder)
  • 4 teaspoons thyme sprigs (4 fresh sprigs, or 1 tsp dried thyme)
  • 3 cups onion (thinly sliced)
  • 1 1/2 cups chicken broth, low-sodium (or water)
  • 1/4 cup lemon juice
  • 1 lemon (sliced into 10 slices, seeds removed)

Steps

  1. Wash hands with soap and water.
  2. Combine salt, pepper, garlic, and thyme.
  3. Lay chicken pieces into a 11x13 inch baking pan. Sprinkle seasonings over chicken.
  4. Combine onions, stock, and lemon juice in a sauce pan. Heat to a boil.
  5. Pour hot lemon mixture around chicken. Top each chicken piece with a lemon slice.
  6. Bake for 30 minutes at 400 °F until golden brown and juices are clear colored.

This is a variation — USDA MyPlate edition. Base recipe: Baked Lemon Chicken →

Make it yours (1 variations)

Edition Primary USDA MyPlate

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Nutrition (per serving)
Calories269
Protein41.0 g
Fat6.0 g
Carbs12.0 g
Fiber2.0 g
Sodium285 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)