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Lemon Chicken I

Lemon Chicken I

Audrey

Audrey

Easy recipe - serve with baked potato or rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 782 kcal
  • 39%
  • Fat:
  • 51.5 g
  • 79%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 64.4 g
  • 129%
  • Cholesterol:
  • 255 mg
  • 85%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Season chicken with garlic powder, salt and pepper. Place in 9 x 13 inch baking dish. Add onion and bell pepper slices by placing on top of chicken. Pour lemon juice and wine over entire chicken. Cover with foil.
  3. Bake for 1 hour. Remove foil, and brown for about 15 minutes longer. Garnish with parsley flakes, and serve.
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Reviews

Wonder Wanda
27

Wonder Wanda

11/1/2003

I rubbed the chicken with fresh garlic for a few minutes before seasoning it. The chicken itself tasted fine, and the sauce was good over rice, but the bell pepper turned very sour and bitter as it soaked up the liquid. I usually mix a bit of water in with the lemon juice and wine, so I think that's why I found the flavors too strong. Still, I would NOT use a vegetable with its own strong flavor (like green bell pepper) for this recipe: try celery or potato instead, and keep the bell pepper for fajitas or salad.

GINAH1
21

GINAH1

10/29/2005

OK for a quick dinner. I used 4 boneless, skinless chicken breasts and baked for 35 minutes.

RUTH SCIANABLO
15

RUTH SCIANABLO

6/22/2003

Very easy and tasty. Husband said he would like to have it again and so would I.

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