ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Main Dish & Side Dish Recipes»
  • Chicken Recipes

Lemon Garlic Chicken – Recipe for Baked Lemon Garlic Chicken

Updated on August 13, 2012

Baked Lemon Garlic Chicken

Baked Lemon Garlic Chicken
Baked Lemon Garlic Chicken

Lemon Garlic Chicken – Recipe for Baked Lemon Garlic Chicken

Like most people, I have too many tasks for the hours at my disposal. For that reason I have a few favorite staples that I keep in my fridge and pantry. Chicken, ground beef, pasta, potatoes and marina top the lists of ways to put together great meals quickly. I’ve discovered that no matter how crushed for time I am, I can make quick, easy, inexpensive chicken recipes for dinner at least twice a week, and this one is one of the best.

Lemons and garlic are also constants in my kitchen. Both deliver amazing flavor to a variety of recipes, including this one. Baked Lemon Garlic Chicken tops my list for fast, simple and delicious. It combines bright, beautifully sharp flavors into a savory delight that appeals to everyone. Make this with either chicken breasts or chicken thighs, whatever you have on hand or find on sale.

This recipe calls for leaving the skin on. Because the chicken is baked with the sauce, it sometimes can lack color when the baking is done. For that reason it works well to run the almost-cooked chicken under the broiler for just a couple of minutes, until it’s golden and beautiful. This dish works beautifully with herbed rice, or rice pilaf, and don’t forget to serve the sauce.

One further note – if you wish, you can double the recipe, and let the extra chicken freeze with the sauce as a marinade. Just wrap it well, and defrost in the refrigerator before baking. Or make the recipe as written, divide it into individual portions, freeze them separately, and you have a great dish for one or two. Perfect Baked Lemon Garlic Chicken in no time!

4.7 stars from 3 ratings of Baked Lemon Garlic Chicken

Cook Time - Baked Lemon Garlic Chicken

Prep time: 20 min
Cook time: 35 min
Ready in: 55 min
Yields: 4 Servings

Baked Lemon Garlic Chicken

Lemon Garlic Chicken
Lemon Garlic Chicken

Ingredients - Baked Lemon Garlic Chicken

  • 1/4 cup olive oil, I like full flavored rather than extra virgin
  • 3 tablespoons garlic, minced
  • 1/3 cup dry white wine
  • 1 lemon, zested and squeezed
  • 1 lemon, cut into 8 wedges
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried rosemary
  • 1 1/2 teaspoons dried oregano
  • 2 sprigs fresh thyme, finelyy chopped
  • kosher salt
  • black pepper, freshly ground
  • 4 chicken breasts, boneless, skin on
  • 1 tablespoon fresh parsley, finely chopped
  • 4 ounces cherry tomatoes, quartered, optional
  • 1 tablespoon capers, optional

Baked Lemon Garlic Chicken

Baked Lemon Garlic Chicken
Baked Lemon Garlic Chicken

Directions - Baked Lemon Garlic Chicken

  1. Preheat oven to 400 degrees F.
  2. In a small saucepan over medium low heat, heat the olive oil until very warm. Add garlic and cook for just about a minute. Don’t allow it to burn – you really just want to let the flavors start to bloom.
  3. Remove the oil from the heat, and add the white wine, lemon zest, lemon juice, herbs and ½ teaspoon of kosher salt and ½ teaspoon of pepper to the oil. Mix to combine, and place in the bottom of a 9x13 baking dish.
  4. Dry the chicken well and place them in the dish, turning to coat with the sauce. Place them skin side up. Sprinkle with salt and pepper (yes, that’s again). Place lemon wedges in and around the chicken, and add the cherry tomatoes and capers if you’re using them.
  5. Bake chicken for 30-35 minutes, depending on the size of the chicken pieces. You want an internal temperature of 165F. If the skin is underdone or too pale, allow them to broil for just a couple of minutes or until golden. Cover the dish with foil, and allow chicken to rest for ten minutes before serving. Taste, and adjust seasonings if needed. Serve with its own juices, and sprinkle with fresh chopped parsley.
  6. *Note – you can use boneless, skinless chicken pieces and there are pros and cons to both types. Skinless cooks a bit more quickly, but can dry out and doesn’t truly look golden. Skin on pieces can be golden and toasty, yet are a bit more fatty, and can look a bit ‘flabby’ without care.


    0 of 8192 characters used
    Post Comment

    • 4FoodSafety profile image

      Kelly Kline Burnett 2 years ago from Fontana, WI

      I just made this dish on top of the stove last night. I like your spices better so I will have to give this dish a try. Thank you!

    • Rachel L Alba profile image

      Rachel L Alba 3 years ago from Every Day Cooking and Baking

      I like anything with lemon and garlic, either together or alone and with chicken, it will be even better. Thanks for the recipe.

    • chefmancave profile image

      Robert Loescher 4 years ago from Michigan

      In our kitchen, we call this Greek Lemon Garlic chicken. Kotopoulo Skorthato in Greek. We usually include roasted potatoes as part of the recipe. I served this recipe to our CEO (his name is Dimitris if that gives you a hint) and a month later I got a raise. Funny how good food works sometimes!

    • Angela Brummer profile image

      Angela Brummer 5 years ago from Lincoln, Nebraska

      This looks amazing. I will have to make it soon. When ever I have had lemon chicken it was quite tender and moist!

    • DixieMockingbird profile image

      Jan Charles 5 years ago from East Tennessee

      Thanks! Hope you enjoy it!

    • onlinereputations profile image

      Frank Hobson 5 years ago from Dumaguete City

      Nice Hub thanks for sharing. Voted you and hope you visit my Hub. Said your Hub was Awesome too!