Lemon Chicken Breasts Recipe

Share this:

Lemon might seem a little Summery for Winter, but it can do wonders for your health, and this easy lemon chicken recipe is a great way to make sure you eat it all year round. 


  • Spray oil
  • 3 tablespoons garlic (I use Very Lazy Garlic)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Salt and freshly ground black pepper
  • 4 boneless chicken breasts (skin on)
  • 1 lemon


  • Preheat the oven to 200 degrees C, Gas Mark 6, 400 degrees F
  • Using a small saucepan over medium-low heat use spray oil to coat and add the garlic cooking for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish
  • Pat the chicken breasts dry and place them skin side up over the sauce. Spray the chicken breasts with spray oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the grill for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. 
  • Serve with long grain rice, green beans and carrots