Ingredients for Very Lemony Chicken
- Skinless Chicken Breasts
- Fresh Lemon Juice
- White Wine
- Lemon, Rind Of
- Fresh Oregano
- Onion
- 1 teaspoon salt
- Black Pepper
- 1/2 teaspoon paprika
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How to Make Very Lemony Chicken
- Preheat oven to 325°F (160°C).
- In a large bowl, whisk together 1/2 cup lemon juice, 1/4 cup white wine vinegar, 1 tablespoon lemon zest, 1 teaspoon dried oregano, and 1/2 cup chopped red onion.
- Place 1.5 lbs skinless, boneless chicken breasts in a 13x9x2-inch glass baking dish.
- Pour the lemon mixture over the chicken, ensuring each piece is coated. Cover and refrigerate for at least 2 hours, or preferably overnight, turning occasionally.
- Remove chicken from refrigerator 30 minutes before baking.
- Sprinkle chicken generously with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika.
- Cover the baking dish and bake for 30 minutes.
- Uncover and bake for another 30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Internal temperature should reach 165°F (74°C).
- Let rest for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
10g
Fat
6g
Carbs
2g
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Time To Make Course Main Ingredient Preparation Occasion Healthy Very Low Carbs Main Dish Fruit Poultry Oven Easy Refrigerator Potluck Diabetic Dinner Party Low Fat Chicken Dietary Low Sodium Low Saturated Fat Low Calorie High Protein Low Carb High In Something Low In Something Citrus Lemon Meat Chicken Breasts Taste Mood Savory To Go Equipment Presentation Served Hot 3 Steps Or Less 4 Hours Or Less
