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Mediterranean Baked Chicken with Lemon Recipe

Mediterranean Baked Chicken with Lemon Recipe

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. YIELD:8 servings


  • 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
  • 2 teaspoons paprika
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon


  • 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.

Nutritional Facts

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

Reviews for Mediterranean Baked Chicken with Lemon

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Reviewed Dec. 27, 2014

"I liked this very much but my husband said it would be better grilled than baked, so I'll try that next time. I wished I had some sumac to sprinkle on mine."

Reviewed Apr. 25, 2014

"Different and delicious."

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."

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."

Reviewed Feb. 11, 2014

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

Reviewed Jan. 28, 2014

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

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Wine Pairings

Full-Bodied White Wine

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