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Lemon Chicken


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I searched this Forum for a Lemon Chicken recipe, I couldn't find just " Lemon Chicken ". Here's mine, it makes 4 servings as it uses 4 "Skin on " de-boned Chicken Breasts.


I've made this many times and it's always a thumbs up, when ever I serve it.


Sause :

In a pan pour 1/4 Cup of olive oil to warm.

Put in 9 cloves of garlic chopped. ( becareful, not to burn the garlic )

1/3 Cup of White Wine

1 Tablespoon of Lemon Zest

2 Tablespoons of fresh Lemon juice

1 1/2 teaspoon of dried Oregano ( I usually grind this up between my palms when adding this to the sause. )

1 teaspoon of fresh Thyme

1 teaspoon of salt.


Stir that about for approximately 3-4 minutes, remove from heat, you just want your chopped cloves of garlic to tender and release their fragrance and oils.


In a 9 x 12 pan, place your Sauce along the bottom. I like using a glass pan for this, as the acid in the lemons can make metal do weird things to the sauce. Place your 4 Skin on Chicken Breasts atop the sauce and brush them with a little olive oil, and sprinkle some salt and pepper. I slice up about 8 wedges of lemon and add that along with my chicken and sauce. Bake uncovered.


Bake for 30-40 minutes at 400 degrees. I pour the sauce evenly over jasmine rice or angel hair pasta, and place the breast on top. Easy and elegant in presentation. Chicken gets a nice golden brown and the sauce is just lucious.


When I first tried this a gazillion years ago, I placed the Chicken on the bottom of my pan then poured the sauce. :pumpkin_rolleyes: It was good, but the chicken didn't brown up like I like, or remain juicy or tender. The secret is to pour the sauce in first, then place your chicken on top.


Enjoy !...:chef:












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This sounds great, I love lemon chicken but I've never made it myself. I think we even have all those ingredients so perhaps for dinner tomorrow! Thanks for sharing it :)

Edited by Aurelia
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