Baked Lemon Chicken
Paired with some roasted vegetables and sourdough or quinoa, this chicken is a juicy, light main for any dinner.
Ingredients
- 4 chicken breasts, boneless, skinless (about 2 ½ pounds)
- 1/4 cup extra-virgin olive oil
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- 1 1/2 tsp garlic powder
- 1 1/2 tsp kosher salt, divided
- 1/4 tsp freshly cracked black pepper
- 1/2 cup dry white wine
- 2 tbsp garlic, minced (from 6 cloves)
- 2 tsp lemon zest, freshly grated
- 2 tbsp 2 fresh lemon juice, from 1 lemon
- 1 tbsp brown sugar
- 1 lemon,cut into 6 slices (optional)
- flat leaf parsley, minced (for serving, optional)
Instructions
- Preheat the oven to 400°F.
- Pat the chicken dry and place them in a 9x13-inch baking dish.
- In a small bowl, combine the olive oil, oregano, thyme, garlic powder, 1 tsp of the salt, and pepper. Rub the chicken all over with the mixture.
- In the same bowl, combine together the wine, garlic, lemon zest, lemon juice, brown sugar, and remaining ½ teaspoon of the salt. Pour the sauce over chicken and place the lemon slices on the chicken, if using.
- Bake for 15 minutes, then remove the dish from the oven and baste the chicken with the juices. Return the dish to the oven and bake for another 15 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
Serve chicken, sprinkled with parsley (if using), along with your favorite vegetables and a starch for a well-rounded, healthy meal.