From the library
Baked Lemon Chicken
Lemon, onions, and thyme decorate this oven-baked chicken.
Makes 5 portions9 steps
377
kcal · per 1/5 of recipe (521g)
51g
Protein
12g
Carbs
13g
Fat
Ingredients
- 3 1/2 pounds whole chicken, skinned and cut into 10 pieces
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cloves of garlic, thinly sliced (or 1 tsp garlic powder)
- 4 teaspoons fresh thyme (or 1 tsp dried thyme)
- 3 cups medium onion, thinly sliced
- 1 1/2 cups chicken broth, low-sodium (or water)
- 1/4 cup lemon juice
- 1 lemon (sliced into 10 slices, seeds removed)
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- Combine salt, pepper, garlic, and thyme.
- Lay chicken pieces into a 11x13 inch baking pan.
- Sprinkle seasonings over chicken.
- Combine onions, stock, and lemon juice in a sauce pan.
- Heat to a boil.
- Pour hot lemon mixture around chicken.
- Top each chicken piece with a lemon slice.
- Bake for 30 minutes at 400 °F until golden brown and juices are clear colored.
USDA MyPlate Kitchen — Food Family Fun — USDA Food and Nutrition Service — Team Nutrition (public domain), via myplate.food · public domain
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