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  • Writer's pictureSusie Csorsz Brown

Lemony Baked Chicken

Sometimes, making dinner can be a daunting task. After a long day, or a busy day, the last thing you want to do is muck around a complicated recipe, right? Well, hear this: when in doubt, add onions and lemon.

This is a good go-to chicken recipe: with little effort, you have the protein portion of your meal baking, and you can make a grain or use these to top a salad .... dinner is ready!

Lemony Baked Chicken

Serves 6


2 kg chicken thighs, skin removed (of all you have is chicken breasts, that's fine, too. Just watch the cooking times)

Salt and pepper

4 tablespoons good olive oil, divided

1 T chicken bouillon, optional (I love Better than Bouillon, but if using, use your favorite)

3 onions 1 clove garlic, crushed 1 whole lemon, washed well, and sliced thinly


As early as in the morning, season the chicken with salt and pepper. Set aside at least 30 minutes to allow the seasonings to penetrate the meat.

Preheat the oven to 400 degrees.

In a large flat saute pan, heat 2 T oil over medium-low heat. Without crowding the pan, brown both sides of the chicken 5 - 8 minutes, or until lightly colored. Remove the chicken from the pan to a plate; cover and set aside.

Without cleaning the pan, add the remaining 2 T oil over medium-low heat, and the bouillon, if using. Add the onions and garlic, stirring well, and scraping the bottom of the pan to get the browned bits moving. Season with salt and pepper, and saute for 10 to 15 minutes or until softened and starting to brown slightly.

Once the onions are softened, reduce heat to low. Lay the lemon slices over the onions in a single layer, trying to make a single layer across the pan. Season with salt and pepper. Lay the chicken on top of the lemons, in a single layer, as much as possible. Cover the pan with its lid or with a piece of foil, and slide the pan into the preheated oven. Bake for 20 minutes.

Remove the pan from the oven, and baste the chicken with juices. Return to the oven without the lid, and continue baking 10 - 20 minutes, depending on the size of the chicken pieces, until the chicken is done and the pieces are lightly browned.

Remove the pan from the oven, and cover the pan tightly (with the lid or with aluminum foil) and allow to rest for 10 minutes. Sprinkle with salt and pepper, as needed, and serve hot with the pan juices. Enjoy!

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