Wednesday, January 5, 2011

Lemony Baked Chicken

With fresh herbs, white wine and tangy lemon juice this is a recipe to use both on chicken and fish.  It's so easy to throw together and pop into the oven and ready in well under an hour.  Oh and did I mention, it's healthy too!  Perfect to pair with Escarole & Cannellini Beans with Parmesan & Hazelnut Crust.

Lemony Baked Chicken adapted from Weight Watchers
The Chef In My Head

1 pound boneless, skinless chicken breast, four 4 oz halves
Juice of one lemon
1/2 C white wine
1 tsp olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 Tony's
1 T.  fresh Thyme, chopped
1 T.  fresh Parsley, chopped
1 medium lemon, quartered for garnish

Preheat oven to 400 degrees.  Coat a small , shallow roasting pan with olive oil cooking spray.

Season both sides of chicken with dry seasonings.  Transfer chicken to prepared pan and drizzle with olive oil; sprinkle with lemon juice, thyme, and parsley.  Pour white wine around chicken to coat bottom of pan.

Bake until chicken is cooked through, about 30 to 35 minutes.  Garnish with lemon quarters and serve.


Serves 4

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  1. I love lemon chicken and yours sounds so good and healthy.

  2. Love this recipe healthy and delicous - perfect for starting off the New Year!

  3. This looks wonderfully delicious and it certainly is wonderfully easy to make. I love the flavors you've combined here. I hope you are having a great day. Blessings...Mary


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