Baked Lemon Herb Chicken

This dish is an excellent source of lean protein, naturally flavored with fresh citrus and herbs instead of heavy fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 3 1/2 pounds whole chicken, skinned and cut into pieces (edible portion only) · 1648 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cloves of garlic, thinly sliced · 6 kcal in the whole recipe
• 4 teaspoons fresh thyme · 8 kcal in the whole recipe
• 3 cups medium onion, thinly sliced · 164 kcal in the whole recipe
• 1 1/2 cups low-sodium chicken broth · 20 kcal in the whole recipe
• 1/4 cup lemon juice · 12 kcal in the whole recipe
• 1 lemon, sliced into 10 rounds and seeded · 26 kcal in the whole recipe

Method

1. Preheat your oven to 400°F (200°C) and arrange the chicken pieces in a single layer in an 11x13-inch baking pan.

   

2. In a small bowl, combine the salt, black pepper, sliced garlic, and thyme, then sprinkle this seasoning mixture evenly over the chicken.

   

3. In a saucepan, combine the sliced onions, chicken broth, and lemon juice, and bring the mixture to a boil over medium-high heat.

   

4. Pour the hot onion and broth mixture around the chicken pieces in the baking pan, then top each chicken piece with a lemon slice.

   

5. Bake for 30 minutes until the chicken is golden brown, cooked through, and the juices run clear.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.