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This baked lemon chicken dish includes an easy marinade. Great served over rice to soak up the wonderful buttery lemon sauce.
Ingredients
- 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
Directions
Step 1
Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 to 4 hours.
Step 2
Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
Step 3
Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Tips
You can use 1 whole frying chicken, cut up, instead of chicken breasts.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 448 | |
| % Daily Value * | |
| Total Fat32g | 42% |
| Saturated Fat17g | 86% |
| Cholesterol157mg | 52% |
| Sodium578mg | 25% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber4g | 14% |
| Total Sugars0g | |
| Protein35g | |
| Vitamin C45mg | 225% |
| Calcium78mg | 6% |
| Iron3mg | 14% |
| Potassium428mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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