Serves 5
377 cal · 45 min
Baked Lemon Chicken
Recipe GLPR34d505832f2da6
A bright and flavorful one-pan baked chicken dish featuring chicken pieces infused with fresh lemon, aromatic thyme, and caramelized onions in a savory broth. The chicken is baked until tender and golden, creating a simple yet elegant meal that works beautifully for weeknight dinners or entertaining.
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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 garlic, thinly sliced (or 1 teaspoon garlic powder as substitute)
4 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme as substitute)
3 cups medium onion, thinly sliced
1 1/2 cups low-sodium chicken broth (or water)
1/4 cup fresh lemon juice
1 medium lemon, sliced into 10 slices with seeds removed
Directions
Thoroughly wash your hands with soap and warm water before handling the chicken.
In a small bowl, whisk together salt, black pepper, sliced garlic, and fresh thyme to create your herb seasoning mixture.
Arrange the skinned chicken pieces evenly in a 11x13 inch baking pan.
Distribute the herb seasoning mixture evenly over all chicken pieces, pressing gently so seasonings adhere.
In a medium saucepan, combine the sliced onions, chicken broth, and fresh lemon juice over medium-high heat.
Bring the onion-lemon mixture to a boil, stirring occasionally, then carefully pour the hot mixture around the chicken pieces (not directly over the seasoning).
Top each of the 10 chicken pieces with one lemon slice.
Place the baking pan in a preheated 400°F oven and bake for approximately 30 minutes, until the chicken is golden brown and the thickest portions reach an internal temperature of 165°F (as measured with a meat thermometer), and the pan juices run clear.
