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Very Lemony Chicken

Very Lemony Chicken – Forkwise recipe card (illustration, no photo yet)
DinnerAmerican⏱ 70 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1½ lb chicken breast, skinned, fat removed
  • ½ cup fresh lemon juice
  • 2 tbsp white wine vinegar
  • ½ cup fresh lemon peel, sliced
  • 3 tsp fresh oregano, chopped (or 1 tsp dried oregano, crushed)
  • 1 medium onion, sliced
  • ¼ tsp salt
  • black pepper, to taste
  • ½ tsp paprika

Method

  1. Place chicken in 13- by 9- by 2-inch glass baking dish.
  2. Mix lemon juice, vinegar, lemon peel, oregano, and onions. Pour over chicken, cover, and marinate in refrigerator several hours, turning occasionally, or overnight.
  3. Sprinkle with salt, pepper, and paprika.
  4. Cover and bake at 300 ºF for 30 minutes. Uncover and bake for added 30 minutes or until done.

Recipe source: National Heart, Lung, and Blood Institute (NHLBI), NIH · Public domain (U.S. Government work) · NHLBI · Text extracted from PDF; no wording changes
No photo yet – illustrated placeholder.