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Mediterranean Baked Chicken with Lemon

TOTAL TIME: Prep: 20 min. + marinating Bake: 35 min. YIELD: 8 servings.
While visiting our daughters in Ohio, we celebrated by cooking a wonderful Lebanese dinner. I showed my daughters how to bake chicken with garlic roasted potatoes. We finished with our homemade baklava. —Shirley Glaab, Hattiesburg, Mississippi

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

  • 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°.

Nutrition Facts

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

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