Oven Baked Lemon Garlic Chicken Recipe2020-07-08
- Yield: 4 serving plates
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
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This information is per serving.
Oven baked lemon garlic chicken recipe. Chicken breasts with herbs, lemon, and garlic baked in an oven.Very easy and delicious chicken recipe.
You can cook Lemon Garlic Chicken in slow or pressure cookers if desired. To cook it in a slow cooker you need to use the following ingredients:
1 teaspoon dried oregano, 1/2 teaspoon seasoned salt, 1/4 teaspoons freshly ground black pepper, 2 pounds (960 g) boneless and skinless chicken breasts, halved,
2 tablespoons unsalted butter, 1/4 cup (60 ml) water, 3 tablespoons freshly squeezed lemon juice, 2 garlic cloves, peeled and minced, 1 teaspoon chicken bouillon granules, 1 tablespoon minced fresh parsley
In a small mixing bowl, combine dried oregano, minced garlic, seasoned salt, and black pepper. Mix well. Rub chicken breast halves with oregano mixture. In a large nonstick skillet, heat butter over medium-high heat. Add seasoned chicken and brown on both sides, turning once. Using a slotted spoon, transfer browned meat to slow cooker.
Pour water, squeezed lemon juice and bouillon granules to the same skillet. Bring to a boil over high heat, scraping browned bits from the bottom of the skillet. Remove skillet from the heat. Pour lemon mixture over chicken in the slow cooker.
Cover the cooker and cook on low-heat setting for 4-5 hours or on high for 2-3 hours. Open the lid, add minced fresh parsley and baste the chicken. Cover slow cooker and cook for a further 15-30 minutes or until chicken cooked through.
Turn off the slow cooker. Using tongs, transfer chicken breasts to a serving platter. Pour cooking liquid over. Serve hot.
Oven Baked Lemon Garlic Chicken Recipe
- 1/4 cup (60 ml) olive oil
- 3 tablespoons minced garlic
- 1/3 cup (80 ml) dry white wine
- 1 tablespoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 ½ teaspoons dried oregano
- 1 teaspoon minced fresh thyme
- kosher salt and freshly ground black pepper,to taste
- 4 boneless and skinless chicken breasts
- 1 lemon
Preheat oven to 400 F (200 C).
Heat olive oil in a small saucepan over medium-high heat. Add garlic and cook, stirring, for 1 minute.
Turn off the heat. Pour in dry white wine, lemon juice and add lemon zest, oregano, thyme, and 1 teaspoon salt. Stir well. Pour lemon mixture into 9x12 inch baking dish.
Pat chicken dry with paper towels and place then skin-side up over the sauce. Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
Cut the lemon into 8 wedges. Place over chicken. Bake in preheated oven for 30-40 minutes or until chicken is cooked through. Serve hot