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