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Lemon Chicken

Lemon Chicken

Course dinner
Cuisine American
Keyword lemon chicken
Author Mary Bostow


  • 1/4 cup extra virgin olive oil
  • 3 Tablespoons minced jarred garlic
  • 1/3 cup chicken broth
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon lemon zest
  • 1 1/2 Teaspoons dried oregano
  • salt and pepper to taste
  • 4 chicken breast, skin on, you can also use boneless or bone in chicken breast
  • 1 lemon, cut into 8 wedges


  • In a small saucepan, heat the olive oil and minced garlic together over medium heat for about one minute. Take the pan off the heat, add the chicken broth, lemon zest, lemon juice, oregano and one Teaspoon salt. Whisk to combine, pour mixture into a 13x9 inch baking pan or a large oven proof skillet. I used my cast iron skillet.
     Place the chicken breast in the pan, baste the chicken with the liquid, if using bone in chicken, place skin side up in the pan. Sprinkle chicken generously with salt and pepper. 
    Cut the lemon into 8 wedges arrange them around the chicken in the pan. Bake boneless chicken breast about 40 minutes, bone in breast will take an hour, depending on the size of the breasts. Baste chicken half way through baking. Bake until chicken is browned on top.