Baked Lemon Chicken
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr 40 mins
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Servings
4 servings
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Calories
398 kcal
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Course
Main Course
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Cuisine
American
Baked Lemon Chicken
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Tender, juicy, and SO easy, this garlic baked lemon chicken is a weeknight dinner your family will love. Fast and goes with anything!
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Ingredients
- 2 pounds boneless skinless chicken breasts about 3 to 4 breasts
- ¼ cup extra virgin olive oil
- 3 cloves garlic minced (about 1 tablespoon)
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 lemons divided
Instructions
- Lightly pound the chicken breasts into an even thickness (place a sheet of plastic wrap over the top to keep it tidy). Transfer to a sturdy ziptop bag.
- In a bowl or a large liquid measuring cup with a spout. Add the olive oil, garlic, rosemary, salt, and pepper. Zest both lemons into the bowl, then juice in 1 of the lemons. Whisk to combine, then pour over the chicken. Reserve the second lemon.
- Seal the bag, removing as much air as possible, turn to coat the chicken, then place in a dish or on a plate to catch any drips. Marinate in the refrigerator for 1 hour or up to 8 hours.
- When ready to cook, remove the chicken from the refrigerator and let stand at room temperature while you preheat the oven to 425°F. Cut the remaining lemon into wedges. Line a 9x13-inch baking dish with parchment paper.
- Remove the chicken from the marinade, shaking off any excess. Arrange the chicken in a single layer in the dish. Scatter the lemon wedges around the chicken.
- Bake the lemon chicken for 14 to 16 minutes (for small/medium breasts that are about 6 to 7 ounces), 16 to 20 minutes (for medium/large breasts that are 8 to 10 ounces), or 20 to 25 minutes (for larger breasts). For absolute best results, use an instant read thermometer. When the breasts reach 165°F, they are done (I prefer to remove chicken at 155°F, as its temperature will rise as it rests).
- Place the chicken on a cutting board. Cover and let rest for at least 5 minutes. Serve with the baked lemon wedges
Notes
- TO STORE: Refrigerate chicken breast in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm chicken in a baking dish in the oven at 350°F, or cut it into pieces and gently microwave (splash some water or broth over the chicken to keep it moist).
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
398kcal
(20%)
Carbohydrates
6g
(2%)
Protein
49g
(98%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.03g
Cholesterol
145mg
(48%)
Potassium
928mg
(27%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
95IU
(2%)
Vitamin C
32mg
(36%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 398kcal | 20% |
| Carbohydrates | 6g | 2% |
| Protein | 49g | 98% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Potassium | 928mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 32mg | 36% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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