Oven Baked Lemon Chicken – a delicious recipe with Chicken, Carrots, Water, White Wine, Bay Leaves, Lemon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 315 degrees F.
2
Place the sliced carrots (or other vegetables of your choosing) in a large oven safe dish.
3
I use an 4 x 11 dish.
4
Pour over water and wine.
5
Add in bay leaves.
6
Place chicken breasts on top of the carrots.
7
Add 6 sprigs of fresh thyme to the dish.
8
Zest the lemon and then cut into slices.
9
Sprinkle the lemon zest over the chicken and be sure to get some zest in the liquid.
10
Arrange slices of lemon on top of the chicken breasts.
11
Drizzle the olive oil over the tops of the chicken breasts.
12
Sprinkle with a generous amount of salt and pepper.
13
Bake for 1 hour at 315 degrees then raise the temperature to 400 degrees and bake for an additional 30 minutes to brown the skins.
701
kcal
Calories
26
g
Fat
78
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 whole Bone In Thigh Pieces Of Chicken, 6 whole Large Carrots, 1- 1/2 cup Water, 1- 1/2 cup White Wine, and more.
Yes, Oven Baked Lemon Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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