Baked Italian Lemon Chicken Recipes

EASY ITALIAN BAKED CHICKEN BREAST RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
• Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
• In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
• Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
• Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!

BAKED ITALIAN LEMON CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix butter, lemon juice, and half the Italian dressing mix in a shallow dish until well-blended. Pour remaining Italian dressing mix in another shallow bowl and add bread crumbs, garlic salt, and lemon pepper; stir to combine.
• Dip sliced chicken into butter mixture and press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange chicken in prepared baking sheet. Drizzle any remaining butter mixture over breaded chicken.
• Bake in preheated oven until chicken is no longer pink in the center and juices run clean, 25 to 30 minutes.

ITALIAN CHICKEN WITH GARLIC AND LEMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
• Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
• Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

ROAST CHICKEN WITH LEMON, GARLIC & ROSEMARY

Steps:

• Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic.
• Place the chicken quarters in this dish, and turn the pieces to coat with the mixture.
• Cover with plastic wrap, and let sit in the refrigerator for one to two hours.
• Preheat the oven to 425 degrees F.
• Place the dish with the chicken into the oven, and cook for 20 minutes.
• Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices.
• Reduce the heat to 375 degrees F., and cook an additional 50 minutes to an hour, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pierced with a fork.
• Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.

WHOLE ROASTED ITALIAN LEMON-HERB CHICKEN

Steps:

• In a small bowl combine the Italian seasoning with seasoned salt, black pepper, mustard powder and garlic powder.
• Mix 2 tablespoons olive oil with 2 tablespoons melted butter and the juice of 2 whole lemons (you may save the lemon skins and add to the cavity of the chicken if desired or discard).
• Wash the chicken thoroughly under cold water then pat dry.
• Place the chicken onto a rack that is fitted into a greased baking pan.
• Rub about 1 tablespoon or a little more of olive oil over the dry chicken.
• Sprinkle the inside cavity of the chicken with about 1 teaspoon seasoning mix.
• Place the lemon halves and onion inside the cavity (along with the lemon skins if desired).
• Tie the legs together with cotton butcher's string.
• Rub the outside of the chicken with the remaining spice mix (at this point you may cover the chicken with plastic wrap and refrigerate for up to 24 hours).
• Drizzle the olive oil/lemon juice mixture over the top of the chicken.
• Bake uncovered in a preheated 350 degree F oven to about 2 hours or until cooked thoroughly, basting several times with the pan juices.

ONE-PAN ITALIAN GARLIC LEMON CHICKEN BAKE-A COMPLETE MEAL

Steps:

• Whisk the marinade ingredients together in a bowl. Put the mixture in a ziplock bag along with the thighs then place in refrigerator for 20 - 30 minutes.
• Preheat oven to 350F/180C.
• Heat 1 Tablespoon olive oil in Braiser or deep oven proof skillet. Sauté the thighs first bone side down for 2 minutes on medium-high then on skin side down for 2 minutes. If you're using legs it doesn't matter which side first. Lightly brown the outside. Pour the marinade into the braiser, then add the broth, potatoes, onions, and fennel. (Note 1)
• Cover with lid or foil and bake for 20 minutes.
• Remove cover, turn chicken so that the thigh skin is up. Add the tomatoes, sprinkle with the smoked paprika, salt and pepper. Turn up the oven to 400F/205C for an additional 25 minutes or until the potatoes and chicken are cooked. Internal temperature of the chicken should be 165F/75C. Keep an eye on the liquid so that it doesn't evaporate. Add a bit of water if needed.
• Remove from oven and let rest for 5 minutes.
• Garnish with Italian parsley leaves and two halved lemons that were panfried with a bit of oil.This makes them pretty and colorful.

PAPA BEAR'S BAKED ITALIAN LEMON CHICKEN

Steps:

• Place chicken between plastic wrap and pound to flatten just a little.
• Place chicken in glass pan and marinate in lemon juice for about 10 minutes. Turning a few times.
• Sprinkle chicken with lemon pepper and olive oil turn to coat and let marinate for another 15 minutes.
• Put bread crumbs on plate and coat chicken on both sides.
• Fold chicken in half and place in a glass baking dish.
• Bake at 350 degrees for 8-10 minutes then flip over and bake another 8-10 minutes.
• Do not overbake. :).

ITALIAN DRESSING CHICKEN

Steps:

• Lay the chicken in a baking dish just big enough to hold the chicken. (See notes.) Pour the Italian dressing over the top. Cover the chicken then place it into your fridge for up to 24 hours, turning the chicken over once halfway through marinating. (See notes.)
• Remove the chicken from the fridge then preheat your oven to 420 degrees.
• Bake the chicken, uncovered, for 25 minutes. Sprinkle the parmesan cheese evenly over the chicken breasts then continue to cook for another 5-10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Serve with a few spoonfuls of the sauce in the baking dish over the top.

BAKED LEMON GARLIC CHICKEN WITH TUSCANY SEASONING

Steps:

• Heat oven to 375 degrees F.
• Place chicken thighs In a large bowl. Slice the lemons in half and squeeze the fresh lemon juice over the thighs and add the lemon rinds to the bowl along with the garlic, salt, pepper, and Tuscany seasoning. Mix well, then put everything in a large baking dish spreading everything out evenly. Sprinkle smoked paprika over the chicken. We love the taste of the smoked paprika so we sprinkle quite a bit on the chicken. It's up to you.
• Put the dish in the heated oven and bake the chicken for 30 minutes, basting every 10 minutes. The internal temperature should reach 165 degrees F. If it hasn't reached that point, put it back into the oven for an additional 5 minutes. When it reaches the temperature of 165 degrees F take it out of the oven, cover it with aluminum foil, and let it rest for 10 minutes.
• Serve the chicken thighs with the juices -- discard the lemons.