Baked Lemon Recipes

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EASY BAKED LEMON CHICKEN



Easy Baked Lemon Chicken image

This is a wonderful and very easy chicken dish. Everything is in one pan so it makes for easy cleanup. Goes great with mashed potatoes or rice.

Provided by SANDI149

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 3

Number Of Ingredients 9

3 large skinless, boneless chicken breast halves
¼ cup water
½ cup olive oil
2 lemons, juiced
½ cup bread crumbs
1 tablespoon garlic powder
1 tablespoon dried parsley
1 teaspoon paprika
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
  • Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 660.3 calories, Carbohydrate 18.2 g, Cholesterol 129.2 mg, Fat 42.5 g, Fiber 1.6 g, Protein 50.3 g, SaturatedFat 6.7 g, Sodium 248.9 mg, Sugar 2.6 g

BAKED LEMON CHICKEN



Baked Lemon Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 11

One 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry
Kosher salt and freshly ground black pepper
Flour for dredging
3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
Peel of half a lemon, white pith removed, cut into very thin strips
2 large garlic cloves, minced
1 1/2 teaspoons fresh rosemary leaves
1 tablespoon honey
1/4 cup freshly squeezed lemon juice
1 cup chicken broth, homemade or canned low-sodium

Steps:

  • Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
  • Copyright 2001 Television Food Network, GP. All rights reserved

BAKED LEMON HADDOCK



Baked Lemon Haddock image

After testing out a ton of fish recipes, I've decided this baked haddock version is the best. The mix of crunchy topping and lemon is just delicious. -Jean Ann Perkins, Newburyport, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2 pounds haddock fillets
1 cup seasoned dry bread crumbs
1/4 cup butter, melted
2 tablespoons dried parsley flakes
2 teaspoons grated lemon zest
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 350°. Cut fish into 6 serving-sized pieces. Place in a greased 11x7-in. baking dish. Combine remaining ingredients; sprinkle over fish. Bake until fish just begins to flake easily with a fork, 20-25 minutes.

Nutrition Facts : Calories 269 calories, Fat 9g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 446mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

BAKED LEMON CHICKEN



Baked Lemon Chicken image

I found this baked lemon chicken recipe many years ago when my children were toddlers. I've changed it a little over the years to make it my own. Everyone in my family just loves it!

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 13

3 tablespoons all-purpose flour
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (1-1/2 pounds)
2 tablespoons vegetable oil
1 medium onion, chopped
1 tablespoon butter
1 cup chicken broth
3 tablespoons lemon juice
2 teaspoons dried basil
1/2 teaspoon dried thyme
4 lemon slices
2 tablespoons minced fresh parsley
Hot cooked rice, optional

Steps:

  • In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish. , In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired.

Nutrition Facts :

BAKED LEMON PUDDING



Baked Lemon Pudding image

Make and share this Baked Lemon Pudding recipe from Food.com.

Provided by Kitchen Queen

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup sugar
1/4 cup flour
1/4 teaspoon salt
1/4 cup lemon juice
1 tablespoon lemon, zest of
2 eggs, separated
1 tablespoon melted butter
1 cup milk

Steps:

  • In a medium mixing bowl, combine sugar, flour and salt.
  • Stir in lemon juice, zest, beaten egg yolks, butter and milk.
  • In a separate bowl, beat egg whites until stiff but not dry; fold into lemon mixture.
  • Pour into buttered 6 cup casserole dish.
  • Place this casserole INSIDE a large pan (I use a 9x13 pan); pour hot water into the 9x13 pan to a depth of about 1 inch.
  • Bake at 350 degrees for about 40 minutes or until the topping is set and golden brown.
  • **During baking this separates into a cake-like topping with a lemon sauce beneath.

Nutrition Facts : Calories 327.7, Fat 7.7, SaturatedFat 4, Cholesterol 121.9, Sodium 231.1, Carbohydrate 60.5, Fiber 0.4, Sugar 50.6, Protein 6.1

BAKED LEMON-BUTTER SALMON



Baked Lemon-Butter Salmon image

Easy and delicious lemon-butter salmon fillets. This is an old recipe I changed up a bit and doubled in order to feed a large group or family.

Provided by charbaiz

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 8

Number Of Ingredients 5

vegetable oil cooking spray
8 (4 ounce) skinless salmon fillets
4 tablespoons salted butter
2 ½ tablespoons fresh lemon juice
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray and place salmon fillets in the dish.
  • Place butter in a microwave-safe bowl and microwave on high in 30-second increments until melted, 30 seconds to 1 minute.
  • Mix lemon juice, salt, and pepper into the melted butter; pour over the salmon.
  • Bake in the preheated oven until fish flakes easily with a fork, 12 to 18 minutes.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 0.4 g, Cholesterol 64 mg, Fat 9.6 g, Protein 20.9 g, SaturatedFat 4.6 g, Sodium 92.3 mg, Sugar 0.1 g

BAKED LEMON PUDDING



Baked Lemon Pudding image

"THE TART TASTE of lemon brings the perfect finish to this meal. It was always a treat when Mother made this dessert."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 7

2 large eggs, separated
1 cup sugar
3 tablespoons all-purpose flour
3/4 cup milk
1/4 cup lemon juice
1 tablespoon butter, melted
2 teaspoons grated lemon zest

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, combine sugar and flour. Stir in the milk, lemon juice, butter and lemon zest. Beat egg yolks; add to the lemon mixture. In a small bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into lemon mixture. , Pour into a greased 1-qt. baking dish. Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 310 calories, Fat 7g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 84mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.

MARGARET ATWOOD'S BAKED LEMON CUSTARD



Margaret Atwood's Baked Lemon Custard image

Categories     Milk/Cream     Egg     Dessert     Bake     Quick & Easy     Lemon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 7

3/4 cup sugar
3 tablespoons butter, room temperature
1 tablespoon grated lemon peel
3 large eggs, separated
3 tablespoons all purpose flour
1 cup buttermilk
1/4 cup lemon juice

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
  • Bake until cakes are set in center and beginning to brown, about 35 minutes. Remove ramekins from water bath. Serve hot or cold. (Can be made 1 day ahead. Cool completely, cover, and refrigerate.)

BAKED LEMON CHICKEN BREASTS



Baked Lemon Chicken Breasts image

Lemon chicken baked in a wonderful lemon juice sauce. Great served over rice.

Provided by Sarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h55m

Yield 4

Number Of Ingredients 7

½ cup unsalted butter, melted
2 lemons, juiced
1 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon garlic salt
salt and ground black pepper to taste
4 (6 ounce) skin-on, bone-in chicken breasts, split

Steps:

  • Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
  • Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 447.8 calories, Carbohydrate 7.8 g, Cholesterol 156.6 mg, Fat 32.4 g, Fiber 3.8 g, Protein 35.2 g, SaturatedFat 17.2 g, Sodium 578.1 mg, Sugar 0.2 g

BAKED LEMON-BUTTER SALMON



Baked Lemon-Butter Salmon image

Make and share this Baked Lemon-Butter Salmon recipe from Food.com.

Provided by Irises

Categories     Very Low Carbs

Yield 4 serving(s)

Number Of Ingredients 3

1 lemon
4 salmon fillets
to taste butter or to taste margarine, spreadable

Steps:

  • Preheat oven to 400 F.
  • Cut Salmon Filet width-wise into about 1-1/2 inch pieces.
  • Spread a thin layer of butter/margarine over each salmon steak.
  • Slice lemon, and place 1 slice of lemon on top of each salmon steak.
  • Squeeze lemon juice out of unused portion of lemon evenly over each ste ak.
  • Bake for 15-20 minutes.
  • Serve with rice. Variations: The margarine is not necessary, however my husband says it's too bland without the margarine, and the lemon flavoring is stronger without the margarine. It also prevents drying if you like your salmon cooked thoroughly.
  • Rach

Nutrition Facts : Calories 408.1, Fat 14, SaturatedFat 2.6, Cholesterol 146.3, Sodium 238.8, Carbohydrate 1.4, Fiber 0.4, Sugar 0.4, Protein 65.3

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