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Lemon Marinated Chicken

Lemon Marinated Chicken

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    5 h
RFULK

RFULK

Chicken breasts are marinated in a tangy, zesty lemon sauce in this delicious recipe.

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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:
  • 151 kcal
  • 8%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a bowl, mix the lemon juice, vinegar, oregano, paprika, pepper, onion, and lemon zest. Place chicken in a medium baking dish. Pour the sauce over the chicken. Cover dish with aluminum foil, and refrigerate at least 4 hours.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Place covered baking dish in the preheated oven. Do not drain marinade. Bake chicken 30 minutes. Uncover dish, and continue baking 15 minutes, until marinade is boiling and chicken juices run clear. Let chicken rest 5 minutes before serving.
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Reviews

Toje
36

Toje

5/17/2005

I like lemon chicken, but this recipe is a joke. I always try recipes as printed first and then alter to my tastes if necessary. By the time I alter this one it will barely resemble the original. There is far to much lemon zest. I would also replace the vinegar with white wine, reduce the amount of oregano, add some basil, garlic and about 1/4 cup of oil. I would then grill rather than bake.

SweetBasil
15

SweetBasil

5/14/2005

I love lemon, but 1/2 cup of zest is definately a typo. I used about 1 tablespoon, and the chicken was still almost too lemony. I also added a couple of cloves of minced garlic and a little olive oil as we grilled the chicken after marinating for several hours. It was very moist and tangy.

brighteyes
13

brighteyes

5/13/2005

do not use 1/4 cup of zest as stated. I used 1/2 tbs and it came out with a great zip to it. my fiancee thought it was perfect! I will make this again.

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