Baked Lemon Chicken

Name: Baked Lemon Chicken
Yield: 5 servings
Ingredients: 3 1/2 pounds whole chicken, skinned and cut into 10 pieces; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 1/2 cloves of garlic, thinly sliced (or 1 tsp garlic powder); 4 teaspoons fresh thyme (or 1 tsp dried thyme); 3 cups medium onion, thinly sliced; 1 1/2 cups chicken broth, low-sodium (or water); 1/4 cup lemon juice; 1 lemon (sliced into 10 slices, seeds removed)

Source: Food Family Fun USDA Food and Nutrition Service Team Nutrition

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Lemon, onions, and thyme decorate this oven-baked chicken.

Makes

5 servings

Ingredients

3 1/2 pounds whole chicken, skinned and cut into 10 pieces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cloves of garlic, thinly sliced (or 1 tsp garlic powder)
4 teaspoons fresh thyme (or 1 tsp dried thyme)
3 cups medium onion, thinly sliced
1 1/2 cups chicken broth, low-sodium (or water)
1/4 cup lemon juice
1 lemon (sliced into 10 slices, seeds removed)

Directions

Wash hands with soap and water.
Combine salt, pepper, garlic, and thyme.
Lay chicken pieces into a 11x13 inch baking pan. Sprinkle seasonings over chicken.
Combine onions, stock, and lemon juice in a sauce pan. Heat to a boil.
Pour hot lemon mixture around chicken. Top each chicken piece with a lemon slice.
Bake for 30 minutes at 400 °F until golden brown and juices are clear colored.

Notes

Learn more about: Garlic Herbs Onions Lemons

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.