Baked Lemon Chicken
- Number of Servings: 4
Ingredients
3 tbsp Butter, unsalted 1 serving Lemon, fresh squeezed, juice of one whole lemon 4 serving Chicken, Perdue Chicken breasts
Heat oven to 450°F.
In a medium bowl, whisk together the garlic, melted butter, lemon juice, and thyme until combined. Set aside.
Pour the melted butter mixture into the baking dish, and place the chicken breasts on top of it in an even layer. Use a pastry brush to brush the butter mixture all over the chicken breasts until they are completely coated on both sides. Then sprinkle each chicken breast evenly with a generous pinch of salt and pepper.
Then feel free to add in a few extra lemon slices to the mix to look pretty when it all bakes up. (Although disclaimer — I don’t recommend eating these or laying them directly on top of the chicken breasts, since they get a little bitter the longer they cook.)
Bake for 5 minutes. Then remove the pan from the oven and brush the chicken again thoroughly with the butter mixture. Bake again for 5 minutes, remove and brush. Bake again for 5-8* minutes, or until the chicken is cooked through and no longer pink. (So the chicken will bake for 15-18 minutes total. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. The FDA recommends 170°F.)
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MHOULKER.
In a medium bowl, whisk together the garlic, melted butter, lemon juice, and thyme until combined. Set aside.
Pour the melted butter mixture into the baking dish, and place the chicken breasts on top of it in an even layer. Use a pastry brush to brush the butter mixture all over the chicken breasts until they are completely coated on both sides. Then sprinkle each chicken breast evenly with a generous pinch of salt and pepper.
Then feel free to add in a few extra lemon slices to the mix to look pretty when it all bakes up. (Although disclaimer — I don’t recommend eating these or laying them directly on top of the chicken breasts, since they get a little bitter the longer they cook.)
Bake for 5 minutes. Then remove the pan from the oven and brush the chicken again thoroughly with the butter mixture. Bake again for 5 minutes, remove and brush. Bake again for 5-8* minutes, or until the chicken is cooked through and no longer pink. (So the chicken will bake for 15-18 minutes total. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. The FDA recommends 170°F.)
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MHOULKER.
Nutritional Info Amount Per Serving
- Calories: 199.4
- Total Fat: 11.1 g
- Cholesterol: 58.3 mg
- Sodium: 731.2 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 0.1 g
- Protein: 14.1 g
Member Reviews