Oven Baked Lemon Chicken with Capers

oven baked lemon chicken with capers
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 45m
  • Ready In: 55m

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Nutritional Info

This information is per serving.

  • Calories

    520.2
  • Fat

    12.3 g
  • Saturated Fat

    4.8 g
  • Polyunsaturated Fat

    1.4 g
  • Cholesterol

    113.9 mg
  • Sodium

    422.9 mg
  • Potassium

    547.9 mg
  • Carbohydrate

    47.8 g
  • Fiber

    2.9 g
  • Sugars

    0.4 g
  • Protein

    47.1 g

Oven baked lemon chicken with capers. Chicken breasts with vegetables and dry white wine cooked in a halogen oven. You may also like Baked Tandoori Chicken Kebab, another delicious chicken recipe baked in an oven.

Oven Baked Lemon Chicken with Capers

Ingredients

  • olive oil
  • 2 pounds (960 g) chicken breasts
  • 2 yellow onions, peeled and chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 2 sticks celery, diced
  • 1 cup (250 ml) chicken stock
  • 1 tablespoon plain flour
  • 2 teaspoons lemon thyme, freshly chopped
  • zest and freshly squeezed juice of 1 lemon
  • 1 cup (250 ml) dry white wine
  • 4 oz (120 g) capers
  • 2 tablespoons fresh parsley, chopped

Method

Step 1

In a sauté pan, heat oil over medium heat. Add chicken breasts and brown on both sides for 5 minutes. Transfer browned chicken to ovenproof dish.

Step 2

Using the same sauté pan, cook, stirring onion, garlic, and celery until softened. Add 2-3 tablespoons of chicken stock and sprinkle over plain flour. Cook, stirring, for a further 1 minute.

Step 3

Gradually add the remaining chicken stock and remaining ingredients, leaving half of chopped parsley. Season to taste with salt and black pepper. Bring to a boil and pour over cooked chicken. Cover securely with double layer of aluminum foil.

Step 4

Place on the high rack of turbo oven. Set temperature to 400 F (200 C). Cook for 45 minutes.

Step 5

Remove lemon chicken with capers from halogen oven. Serve with cooked spaghetti or rice.

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