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Mediterranean Baked Chicken with Lemon Recipe
Mediterranean Baked Chicken with Lemon Recipe photo by Taste of Home

Mediterranean Baked Chicken with Lemon Recipe

Read Reviews (4)
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Publisher Photo
While visiting our daughters in Ohio, we celebrated by cooking a wonderful Lebanese dinner. We served this chicken with garlic roasted potatoes and finished with our homemade baklava. —Shirley Glaab, Hattiesburg, Mississippi
TOTAL TIME: Prep: 20 min. + marinating Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + marinating Bake: 35 min.
MAKES: 8 servings

Ingredients

  • 1 cup olive oil
  • 1/2 cup lemon juice
  • 6 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 8 boneless skinless chicken breast halves (6 ounces each)
  • 3 medium lemons, thinly sliced
  • SPICE BLEND:
  • 2 teaspoons paprika
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon

Nutritional Facts

1 chicken breast half equals 385 calories, 26 g fat (4 g saturated fat), 94 mg cholesterol, 469 mg sodium, 4 g carbohydrate, 1 g fiber, 34 g protein.

Directions

  1. In a small bowl, whisk the first eight ingredients until blended. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1 hour. Cover and refrigerate remaining marinade.
  2. Preheat oven to 350°. Arrange lemon slices in two greased 11x7-in. baking dishes. Drain chicken, discarding marinade in bag. Place chicken over lemon slices. Mix spice blend ingredients; sprinkle over chicken. Drizzle with reserved marinade. Bake, covered, 35-40 minutes or until a thermometer reads 165°. Yield: 8 servings.
Originally published as Mediterranean Baked Chicken with Lemon in Taste of Home

Nutritional Facts

1 chicken breast half equals 385 calories, 26 g fat (4 g saturated fat), 94 mg cholesterol, 469 mg sodium, 4 g carbohydrate, 1 g fiber, 34 g protein.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Mediterranean Baked Chicken with Lemon(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 10, 2014

I'm always on the search for a new way to prepare chicken breasts. The spices added a nice change from the ordinary and the marinade made for very tender meat.

MY REVIEW
Reviewed Feb. 22, 2014

we made this exactly as the recipe stated. we did not care for the taste of the allspice or the cinnamon. we will make again without those spices. chicken was very moist.

MY REVIEW
Reviewed Feb. 11, 2014

We loved this! So easy to make & the chicken was so juicy & full of flavor!

MY REVIEW
Reviewed Jan. 28, 2014

Very good. I cut the oil down by quite a bit.

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