Simply Lemon Baked Chicken Recipes

BAKED LEMON CHICKEN

Steps:

• Preheat oven at 350F/180C
• Add chicken breast in an oven safe dish
• In a jar add lemon juice, warm water, honey, dijon mustard, sweet soy sauce
• Shake well until sauce mixture is well combined
• Pour ⅔ of sauce mixture over chicken breasts
• Sprinkle thyme
• Bake for 30 minutes at 350F/180C
• Carefully remove from oven
• Turn chicken breasts over, pour the rest of sauce
• Bake for another 10-15 minutes until chicken is golden brown and thoroughly cooked
• Carefully remove from oven, drizzle sauce over it and enjoy!

EASY BAKED LEMON CHICKEN

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).

SIMPLY LEMON BAKED CHICKEN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all. Place squeeze lemon halves inside chicken cavity, then place chicken in a lightly greased 9x13 inch baking dish. Pour a little water over chicken to prevent drying.
• Bake at 300 degrees F (150 degrees C) for 3 hours, basting with water as needed.

BAKED LEMON CHICKEN

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.
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LEMON CHICKEN

Steps:

• Let the chicken rest: Remove from the oven and let the chicken rest, covered in foil, for 10 minutes before serving.
• Save meat juices to serve with chicken: Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken. Serve alone, or with steamed rice , buttered noodles , angel hair pasta , or mashed potatoes .

LEMON CHICKEN BAKE

Steps:

• Preheat oven to 350°. In a shallow dish, combine butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. , Place in a greased 13x9-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

LEMON BAKED CHICKEN

Steps:

• To make the lemon sauce combine, the Soya sauce, lemon juice and zest, garlic and the oil. Mix well and keep in fridge for 30 minutes before use.
• Toss chicken in the seasoned flour. Grease a large ovenproof dish and arrange chicken in a single layer. Melt butter and spoon over chicken. Bake uncovered in a hot oven for 25 minutes.
• Turn chicken over, spoon over the lemon sauce and return to oven for another 20 minutes, basting occasionally.
• Serve with salads, i.e. coleslaw, potato salad, tossed salads, and crusty bread.