Baked Lemon Chicken

🧂 Ingredients

• ½ cup olive oil
• ¼ cup freshly squeezed lemon juice
• 3 cloves garlic

  minced
• ½ teaspoon salt
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breasts

  about 1 to 1½ pounds total
• 1 large lemon

  thinly sliced
• 1 teaspoon smoked or sweet paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Instructions

• 1 In a small mixing bowl, whisk together the olive oil, lemon juice, garlic, salt,
  thyme, oregano, and black pepper. Remove 3 tablespoons of the marinade and set
  aside in a small cup; cover and refrigerate.
• 2 Pour the remaining marinade into a large resealable bag; add the chicken breasts
  to the bag. Seal the bag, turn it to coat, and set aside for 30 minutes, or
  refrigerate for up to 8 hours.
• 3 Preheat the oven to 350˚F and lightly grease a baking dish with cooking spray.
  Arrange lemon slices on the bottom of the baking dish. Set aside. If you don't
  like a strong lemon flavor, omit the lemon slices.
• 4 Remove the bag with the marinated chicken breasts from the fridge and let it sit
  on the kitchen counter for 10 to 15 minutes while the oven preheats.
• 5 In a small mixing bowl, combine the paprika, garlic powder, and onion powder.
• 6 Remove the chicken breasts from the bag and lightly pat them dry with paper
  towels. Discard the marinade that's in the bag.
• 7 Season the chicken breasts with the prepared spice rub and arrange the chicken
  pieces over the lemon slices inside the baking dish.
• 8 Drizzle the reserved marinade over the chicken.
• 9 Cover with aluminum foil and bake for 35 to 40 minutes or until the chicken's
  internal temperature reaches 165˚F.
• 10 Optionally, remove the foil several minutes before the chicken is cooked through
  and set it under the broiler to get a bit of browning on top.
• 11 Remove from the oven; remove the foil and let the chicken rest for 5 to 8
  minutes before cutting and serving.

Nutrition Info