Baked Lemon Chicken
  • Email Email
  • Print Print

Baked Lemon Chicken

Submitted by: Jeanine Narayanan

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Servings: 8

Easy oven baking with a delicious good-for-you sauce.


    2 lbs. chicken thighs or breast

    1 med. onion

    1/4 c. lemon juice

    1/2 c. extra virgin olive oil

    1 tsp. black pepper

    1 tsp. dried thyme

    1 tsp. sea salt


If possible, make the sauce the morning of the day you plan to serve it, or even the night before. Aging the sauce for a few hours brings out the flavors.

Finely grate the onion. Combine it with the lemon juice, olive oil, and seasonings in a large jar and shake or stir it very well. Refrigerate the jar if you're not cooking the chicken in the next hour or two.

Preheat the oven to 350ºF. Pat the chicken (any mix of white and dark meat) dry and put it in a casserole pan that's big enough to allow a little space between the pieces of chicken. Slowly pour the sauce, as evenly as possible, over all the chicken pieces and put the chicken in the oven. After ten minutes, start spooning the sauce over the chicken (ie, baste it) every 10 to 15 minutes. Cook until thermometer inserted into chicken reads 165ºF.

This chicken dish is especially nice served with a green vegetable or salad. (Note: this makes great leftovers, but it's not a good candidate for freezing.)