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Mediterranean Baked Chicken with Lemon

 Mediterranean Baked Chicken with Lemon
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
8 ServingsPrep: 20 min. + marinating Bake: 35 min.

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

Directions

  • 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.
  • Preheat oven to 350°. Arrange lemon slices in two greased

2 of 2

Mediterranean Baked Chicken with Lemon (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.