Lemon chicken is a chicken recipe that my dad used to make a lot when I was a child. We used to have chicken 3-4 times a week. To the point that I used to hate eating chicken. Lemon chicken, parmesan chicken, teryiaki chicken, and then chicken casserole with the leftovers. Now that I cook my own food, I don't know what I did without chicken so much in my life. It's delicious and so versatile!
This recipe was great because it was baked. Because I baked it in chicken broth, it stayed incredibly moist. The lemon juice and kalamata olives gave it just that extra kick.
Lemon chicken-adapted from Heartbreak Recovery Kitchen by Jeanne Ambrose & Lindsey Ambrose
Total time: 45 minutes
- Vegetable oil
- 3 1/2 pounds chicken breasts
- 1/4 cup lemon juice
- 1/4 cup kalamata olives
- 3 clove garlic, minced
- 1/2 cup chicken broth
- 1/2 teaspoon sea salt
- 1/2 teaspoon crushed red pepper
Preheat oven to 375 degrees. Drizzle a little bit of oil in the bottom of a 9x13 inch baking pan. Place chicken in the pan and top with remaining ingredients.
Roast for 35-45 minutes or until chicken is 180 degrees with an instant read thermometer.