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Baked Lemon Chicken

This baked lemon chicken is an easy, healthy dinner that is full of flavour! The baked chicken breast is infused with the simple flavours of lemon, garlic, capers and fresh herbs. Paleo, Keto, Whole30 and Gluten Free.

 

This is such an easy healthy and versatile dinner. It is simple enough to make on a weeknight and pair with some baked or steamed veggies and equally tastes good enough to serve when entertaining.

The chicken stays lovely and tender cooked in the lemon, garlic and olive oil marinade –  it also makes for tasty leftovers! You will have plenty of marinade leftover so make sure to pour extra over the chicken when serving or any sides you cook.

Why this Baked Lemon Chicken Recipe works…..

  • It is quick and easy to prepare.
  • This dish only requires a few simple ingredients.
  • It easily pairs well with a variety of sides, salads and vegetables.
  • The simple flavours work really well together.
  • It can easily be popped in the oven while you quickly prepare a salad, steam some veggies or add some extra vegetables to roast in the oven while it is cooking.

How to make Baked Lemon Chicken……..

1. Preheat the oven to 200c/4oof.

2. In a medium sized bowl mix together the ingredients for the marinade. Add the olive oil, lemon juice, lemon zest, crushed garlic, herbs and salt.

3. Add the olive oil or butter into a medium sized pan or skillet and bring to a medium-high heat.

4. Season the chicken with dried oregano or Italian herbs and salt and pepper on each side. Place into the pan and cook the chicken breasts for 3-5 minutes on each side until golden brown.

Process shot of chicken in frying pan being browned.

5. Transfer the chicken to a baking dish or if you have an oven proof skillet for searing the chicken you may just like to use that. Add some slices of lemon or lemon wedges in between each breast. Sprinkle some capers over the chicken. Pour the marinade over the chicken.

Process shot of chicken in baking dish with marinade poured over it before going in the oven.
6. Place the dish in the oven. Cook for 15 minutes then add some fresh thyme sprigs to the top and spoon out some of the marinade and pour it over the chicken. (As thyme often burns easily I like to add it in nearer the end.)

7. Cook for another 10-15 minutes. Your total cook time in the oven will be approx 25 minutes in total if you are using smaller chicken breasts or 30 minutes in total for larger ones. The chicken will be cooked when the juices run clear. If you are using a meat thermometer then the internal temperature of the chicken should be 75c/165f.

Process shot of chicken coming out of the oven sitting in marinade in baking dish on serving board.
8. Serve piping hot, spoon the marinade over the chicken before serving. You will have lots of the lovely marinade left in the dish so this can be nice poured over any vegetables or hot sides.

What goes well with this dish?

  • A simple side salad
  • Chop up some broccoli, cauliflower and or asparagus (if in season) and roast on a sheet pan in the oven while the chicken is cooking.
  • A side of rice, couscous, quinoa or cauliflower rice if you are looking for a low carb or Keto option.
  • Roasted potatoes with some fresh steamed greens

Vertical photo of lemon baked chicken with thyme on top.

Additional Recipe Tips

You can use 3-4 chicken breasts in this recipe depending on the size you use. I used three large chicken breasts in this dish which easily serves four. However if you would like each person to have a chicken breast each then I would recommend using four smaller ones.

I chose dried oregano and fresh thyme as herbs in this recipe. Dried Italian herbs and fresh parsley or oregano would also work well.

Other chicken recipes you might like:

One Pan Chicken with Chorizo and Veggies
Thai Chicken Skewers
Chicken Mango Salad
Spanish Chicken Stew
One Dish Mediterranean Chicken

I hope you enjoyed this recipe, let me know how you get on in the comments below – I love hearing from you!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

If you decide to make this recipe tag me #lovefoodnourish on Instagram – I love seeing your creations!

Hope

This recipe was adapted from Creme De La Crumb

Serves 4

Baked Lemon Chicken

Easy and healthy lemon baked chicken.

5 minPrep Time

35 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

    Chicken
  • 4 chicken breasts, boneless skinless *see recipe notes
  • 1 Tbsp olive oil or butter
  • 1 tsp dried oregano
  • salt and pepper to season
  • Lemon Marinade
  • 1/4 cup chicken stock
  • 4 Tbsp lemon juice
  • 3 Tbsp olive oil
  • 2 Tbsp garlic, crushed
  • 1 Tbsp lemon zest
  • 1/4 tsp salt
  • Topping
  • 1 Tbsp capers
  • lemon wedges

Instructions

  1. Preheat the oven to 200c/400f.
  2. In a medium sized bowl mix together the ingredients for the marinade. Add the olive oil, lemon juice, lemon zest, crushed garlic, herbs and salt.
  3. Add the olive oil or butter into a medium sized pan or skillet and bring to a medium-high heat.
  4. Season the chicken with dried oregano or Italian herbs and salt and pepper on each side. Place into the pan and cook the chicken breasts for 3-5 minutes on each side until golden brown.
  5. Transfer the chicken to a baking dish or if you have an oven proof skillet for searing the chicken you may just like to use that.  Add some slices of lemon or lemon wedges in between each breast. Sprinkle some capers over the chicken. Pour the marinade over the chicken.
  6. Place the dish in the oven. Cook for 15 minutes then add some fresh thyme sprigs to the top and spoon out some of the marinade and pour it over the chicken.  (As thyme often burns easily I like to add it in nearer the end.)
  7. Cook for another 10-15 minutes. Your total cook time in the oven should be approx 25 minutes if you are using smaller chicken breasts or 30 minutes in total for larger ones. The chicken will be cooked when the juices run clear. If you are using a meat thermometer then the internal temperature of the chicken should be 75c/165f.
  8. Serve piping hot, spoon over the chicken before serving. You will have lots of the lovely marinade left in the dish so this can be nice poured over any vegetables or hot sides.

Notes

You can use 3-4 chicken breasts in this recipe depending on the size you use. I used three large chicken breasts in this dish which easily serves four. However if you would like each person to have a chicken breast each then I would recommend using four smaller ones. The nutritional information is calculated on using 4 breasts.

I chose dried oregano and fresh thyme as herbs in this recipe. Dried Italian herbs and fresh parsley or oregano would also work well.

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.

Tags

Cuisines
Mediterranean
Courses
Dinner
Diet
Keto
Paleo
Allergy
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

316 cal

Fat

17 g

Carbs

8 g

Protein

27 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
95
https://lovefoodnourish.com/baked-lemon-chicken/

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