Baked Lemon Chicken
Tender, juicy, and SO easy, this garlic baked lemon chicken is a weeknight dinner your family will love. Fast and goes with anything!
Prep: 15 minutes
Cook: 20 minutes
Total: 1 hour 40 minutes
Servings: 4 servings
Ingredients
- 2 pounds boneless skinless chicken breasts about 3 to 4 breasts
- ¼ cup extra virgin olive oil
- 3 cloves garlic minced (about 1 tablespoon)
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 lemons divided
Instructions
- Lightly pound the chicken breasts into an even thickness (place a sheet of plastic wrap over the top to keep it tidy). Transfer to a sturdy ziptop bag.
- In a bowl or a large liquid measuring cup with a spout. Add the olive oil, garlic, rosemary, salt, and pepper. Zest both lemons into the bowl, then juice in 1 of the lemons. Whisk to combine, then pour over the chicken. Reserve the second lemon.
- Seal the bag, removing as much air as possible, turn to coat the chicken, then place in a dish or on a plate to catch any drips. Marinate in the refrigerator for 1 hour or up to 8 hours.
- When ready to cook, remove the chicken from the refrigerator and let stand at room temperature while you preheat the oven to 425°F. Cut the remaining lemon into wedges. Line a 9x13-inch baking dish with parchment paper.
- Remove the chicken from the marinade, shaking off any excess. Arrange the chicken in a single layer in the dish. Scatter the lemon wedges around the chicken.
- Bake the lemon chicken for 14 to 16 minutes (for small/medium breasts that are about 6 to 7 ounces), 16 to 20 minutes (for medium/large breasts that are 8 to 10 ounces), or 20 to 25 minutes (for larger breasts). For absolute best results, use an instant read thermometer. When the breasts reach 165°F, they are done (I prefer to remove chicken at 155°F, as its temperature will rise as it rests).
- Place the chicken on a cutting board. Cover and let rest for at least 5 minutes. Serve with the baked lemon wedges
Notes
- TO STORE: Refrigerate chicken breast in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm chicken in a baking dish in the oven at 350°F, or cut it into pieces and gently microwave (splash some water or broth over the chicken to keep it moist).
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 4)Calories: 398kcalCarbohydrates: 6gProtein: 49gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 145mgPotassium: 928mgFiber: 2gSugar: 1gVitamin A: 95IUVitamin C: 32mgCalcium: 32mgIron: 1mg
