Baked Lemon Chicken
Lemon, onions, and thyme decorate this oven-baked chicken.
- Yield
- 5 servings
- Serving size
- 1/5 of recipe (521g)
- Rating
- 4.09 of 5 (193 ratings)
Food groups
- Protein Foods: 6 ounces
- Vegetables: 1/2 cups
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)
Directions
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 376.99 |
| Total Fat | 13.03 g |
| Saturated Fat | 3.61 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 149.37 mg |
| Carbohydrates | 12.26 g |
| Dietary Fiber | 2.23 g |
| Total Sugars | 4.69 g |
| Added Sugars included | 0 g |
| Protein | 51.36 g |
| Calcium | 60 mg |
| Potassium | 650 mg |
| Sodium | 291.39 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 56 mg |
| Phosphorus | 382 mg |
| Selenium | 38 mg |
| Zinc | 4 mg |
| Vitamin A | 29 mcg |
| Vitamin B6 | 0.9 mg |
| Vitamin B12 | 0.6 mcg |
| Vitamin C | 16 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 5 mcg |
| Folate | 29 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.4 mg |
| Niacin | 17 mg |
| Choline | 142 mg |
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Source
Recipe by: Food Family Fun — USDA Food and Nutrition Service — Team Nutrition
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/baked-lemon-chicken. Federal works are public domain in the United States.