Lemon Supper Chicken Bake

The scent of lemons and roasting chicken always takes me back to a rainy Tuesday when my kitchen felt like the coziest place on earth. I had picked up fresh lemons on impulse, not knowing what I'd make, and this bake came together in such a wonderfully simple way. Sometimes the most comforting meals are born from just throwing things on a pan and seeing what happens.

I made this for my sister last winter when she was recovering from surgery and needed something nourishing but not heavy. She kept asking what I'd done to make the chicken taste so vibrant, honestly it was just the magic of lemon, butter, and time. That's the thing about this dish it feels special without requiring any special skills.

Ingredients

• 4 boneless skinless chicken breasts: These cook evenly and stay juicy, pat them really dry before seasoning for better browning
• 1 medium onion thinly sliced: The onion becomes sweet and tender underneath, creating a natural bed that keeps the chicken moist
• 2 cloves garlic minced: Fresh garlic mellows beautifully as it roasts, infusing everything with gentle aroma
• 1 lemon thinly sliced: Both the juice and the rind contribute to that signature brightness, dont be afraid of the slightly bitter pith
• 2 tablespoons olive oil: This helps the seasoning cling and promotes even browning
• 60 ml chicken broth: Creates steam that keeps the chicken from drying out while adding depth
• 2 tablespoons unsalted butter melted: Butter carries the herb flavors and contributes to that gorgeous golden finish
• 1 teaspoon dried oregano: Earthy and aromatic, it pairs perfectly with lemon
• 1 teaspoon dried thyme: Adds a subtle floral note that makes everything taste more complex
• 1 teaspoon salt: Essential for bringing out all the other flavors
• 1/2 teaspoon freshly ground black pepper: Just enough gentle heat to balance the brightness
• 2 tablespoons fresh parsley chopped: Sprinkled at the end for color and a fresh finish

Instructions

Get your oven ready:

Preheat to 200°C and grease a large baking dish, this is going to be your one pan masterpiece

Build the foundation:

Scatter those sliced onions and half the lemon rounds across the bottom of your dish, they'll become the flavorful base your chicken rests on

Position the chicken:

Lay your dried chicken breasts right on top of that lemon onion bed, giving them space to breathe and cook evenly

Make the magic mixture:

Whisk together olive oil, melted butter, garlic, oregano, thyme, salt, and pepper until fragrant and well combined

Coat everything generously:

Brush that herby oil mixture all over each chicken breast, getting into every nook and cranny for maximum flavor

Add the steam element:

Pour your chicken broth around the chicken, not directly over it, this creates steam that keeps everything incredibly moist

Finish with lemon:

Top each breast with remaining lemon slices like little citrus crowns

Cover and bake:

Tightly seal with foil and bake for 25 minutes, this steam phase is where the tenderizing happens

Uncover for golden perfection:

Remove foil and bake another 15 minutes until the chicken hits 74°C internally and looks beautifully golden

Give it a moment:

Let the chicken rest for 5 minutes, then scatter fresh parsley over everything before serving

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This recipe became my go to when friends had babies or needed comfort food because it travels well and reheats beautifully. There's something about the combination of lemon and herbs that makes people feel cared for, like you put in way more effort than you actually did.

Making It Your Own

I've discovered that marinating the chicken in that oil, lemon, and herb mixture for even 20 minutes before baking makes a noticeable difference. The flavors penetrate deeper, and you end up with a more pronounced lemon essence throughout.

Serving Ideas

The pan juices become this incredible light sauce that you absolutely should spoon over whatever you serve alongside. Roasted potatoes soak it up beautifully, or steamed rice for something lighter. A simple green salad with vinaigrette cuts through the richness perfectly.

Timing And Prep

You can slice the lemons and onions up to a day ahead, keep them in the fridge in separate containers. The herb butter mixture also keeps well, so you can mix it up in advance and have everything ready to throw together.

• Check that your baking dish is large enough so the chicken isn't crowded
• Room temperature chicken cooks more evenly than cold straight from the fridge
• Leftovers make fantastic chicken sandwiches or salad toppers the next day

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There's nothing quite like pulling this from the oven, the house smelling incredible, and knowing dinner is ready. Simple food made with love is always the best kind.

Recipe FAQs

→ What temperature and time are best for baking this chicken?

Bake at 200°C (400°F) covered for 25 minutes, then uncovered for an additional 15 minutes until golden and cooked through.

→ How can I ensure the chicken stays moist?

Pouring chicken broth into the baking dish and covering with foil during the initial bake retains moisture and tenderness.

→ Can I substitute herbs in this dish?

Yes, fresh basil or dill can replace parsley for different aromatic notes without overpowering the lemon.

→ Is it necessary to marinate the chicken beforehand?

Marinating for 30 minutes enhances flavor, but the dish is flavorful even when prepared directly before baking.

→ What sides complement this lemon chicken bake?

Roasted potatoes, steamed rice, or a crisp green salad balance the bright and savory flavors beautifully.