Baked Garlic Lemon Chicken Breasts Recipe – Chicken breasts marinated in garlic and lemon juice become incredibly juicy and tender when baked for less than 30 minutes. Garlic’s robust flavour pairs wonderfully with lemon and Italian herbs to create incredibly tasty meat with no effort. Meat may be made even more delicious by marinating it for a full day.
This quick and easy dish is great for feeding the whole family on a weeknight. Try this easy recipe for Baked Chicken with Lemon and Thyme if you don’t care for garlic. Use this recipe for One-Pan Lemon Thyme Chicken or this one for Easy Honey Lemon Garlic Chicken if the weather is too hot to turn on the oven. The moist, delicate beef is great as a supper or snack on its own or with any number of other ingredients. You can also make a pot pie or a casserole with the meat. It will be ready in less than half an hour regardless of how you prepare it.
The low cost and ease of preparation of this chicken dish are additional bonuses. Roast chicken, with its moderate flavour and low price, is one of the easiest foods to prepare. In addition, it takes on the flavour of anything you put on it, be it mild garlic and lemon or hot buffalo sauce.
This marinade is tangy, so it will prevent the chicken from becoming dry while yet retaining its moisture and flavour. This recipe for baked lemon chicken is a hit with the whole family, and the leftovers are just as tasty. They are versatile and can be used on salads, in sandwiches, or as filling for wraps.
The combination of lemon, garlic, and Italian herbs results in a dish that is sure to please the whole family. Read on for our helpful recipe card, complete with detailed instructions on how much of each ingredient to use. But these are the major things you’ll need for the recipe:
We used chicken breasts without the skin or bones, but you can use whatever you choose.
Olive oil; alternatively, butter.
Sage, basil, oregano, thyme, garlic powder, and rosemary are some of the Italian herbs we use as seasonings.
Garlic cloves, peeled or unpeeled.
You can use either store-bought or freshly squeezed lemon juice. For a tangier, zestier flavour, use fresh lemons and lemon zest.
Thin rounds of lemon peel.
As desired, season with salt and black pepper.
Quick Marinade: Combine all of the marinade ingredients with the chicken in a plastic bag or small bowl and refrigerate for at least 30 minutes (or overnight). Cover it tightly and let it marinate in the juices in the fridge.
The oven should be preheated to 400 degrees Fahrenheit. You may also bake it in the oven at 350 degrees F, but it will take an extra 5 to 8 minutes.
To a pan sprayed with cooking oil or covered with aluminium foil, add the meat and half of the lemon mixture.
Next, put the breasts in an uncovered oven and bake them until they reach an internal temperature of 165 degrees F, checking the temperature frequently. Depending on the size of the breasts, baking time is anywhere from 25 to 30 minutes.
After 10 minutes in the oven, take the chicken out and let it rest before slicing. Don’t bother providing the marinade.
Use chicken thighs and legs for a darker meat flavour. The same marinade works just as well with rotisserie chicken.
You can also use poultry, duck, or pork as an alternative to beef.
If you want things on the spicy side, you can always throw in some jalapenos or cayenne pepper.
Before baking, spread some Dijon mustard on the chicken breasts.
Onion powder and other spices can be added to the marinade for more flavour.
Add some honey or brown sugar to sweeten it up if you like.
White wine with aromatic herbs: a welcome addition.