Baked Lemon Chicken

Ingredients:

  • 1/2 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon fresh ground black pepper
  • 4 boneless, skinless chicken breasts
  • 1 large lemon, thinly sliced

For the Spice Rub

  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Directions:

  • In a small mixing bowl, whisk together 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.
  • Pour the remaining marinade into a large resealable bag; add chicken breasts to the bag.
  • Seal the bag; turn to coat and set aside for 30 minutes, or refrigerate for up to 8 hours.
  • Preheat oven to 350˚F. Remove bag with chicken breasts from the fridge and let stand on kitchen counter for 12 to 15 minutes, while the oven preheats.
  • Lightly grease a baking dish with cooking spray. Arrange lemon slices on the bottom of the baking dish. Set aside.
  • In a small mixing bowl, combine paprika, garlic powder and onion powder.
  • Remove chicken breasts from the bag and lightly pat dry with paper towels. Discard marinade that’s in the bag.
  • Sprinkle chicken breasts with prepared spice rub and set chicken breasts over lemon slices inside the baking dish.
  • Drizzle reserved marinade over the chicken breasts.
  • Cover with foil and bake for 35 to 40 minutes, or until internal temperature of chicken reaches 165˚F.
  • Optionally, remove the cover several minutes before the chicken is cooked through and set it under the broiler to get a bit of browning on top.
  • Remove from oven; remove cover and let stand 5 to 8 minutes before cutting.

Original recipe can be found here: Diet Hood