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 thyme sprigs (4 fresh sprigs
or 1 tsp dried thyme)
3 cups 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)
Steps
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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 269 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 123 mg |
| Sodium | 285 mg |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 41 g |
| Vitamin D | 0 mcg |
| Calcium | 53 mg |
| Iron | 3 mg |
| Potassium | 689 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Baked Lemon Chicken. Recipe source: Food Family Fun USDA Food and Nutrition Service Team Nutrition. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.