Lemon Supper Chicken Bake

The kitchen was chaotic that Tuesday evening, with everyone running in different directions, when I threw this chicken bake together. I had almost no energy but a fridge full of lemons and chicken, needing something that felt like dinner without demanding my full attention for an hour.

My sister was visiting during a particularly stressful week at work, and I made this for her when she walked through the door exhausted. She actually paused mid bite to ask what I did differently, certain I had some secret technique, but the magic happens entirely in the oven while you pour a glass of wine.

Ingredients

• 4 boneless, skinless chicken breasts: Pat them completely dry before seasoning so the herb butter actually sticks instead of sliding right off
• 1 medium onion, thinly sliced: These create a natural roasting rack that keeps the chicken from touching the pan directly
• 2 cloves garlic, minced: Fresh garlic is essential here, nothing compares to that aromatic punch when it hits the hot dish
• 1 lemon, thinly sliced: Slice them as thin as you can manage so they soften completely during baking
• 2 tablespoons fresh parsley, chopped: The fresh green sprinkle at the end makes everything look and taste brighter
• 2 tablespoons olive oil: This helps the herb mixture coat the chicken evenly
• 60 ml chicken broth: Use a good quality broth since it reduces down and becomes part of the sauce
• 2 tablespoons unsalted butter, melted: Combine this with the olive oil for richer flavor and better browning
• 1 teaspoon dried oregano: Rub the dried herbs between your fingers before adding to wake up their oils
• 1 teaspoon dried thyme: This pairs beautifully with lemon and creates that classic roasted chicken aroma
• 1 teaspoon salt: Season generously since some will drip off into the pan juices
• 1/2 teaspoon freshly ground black pepper: Grind it fresh right before you mix everything together

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and grab a large baking dish, giving it a quick coat of oil or cooking spray

Build the foundation:

Spread those onion slices and half the lemon rounds across the bottom of the dish, creating an even bed for the chicken

Position the chicken:

Lay the dried chicken breasts directly on top of the onion and lemon layer, giving them space instead of crowding

Make the herb butter:

Whisk together the olive oil, melted butter, garlic, oregano, thyme, salt, and pepper until it forms a paste

Coat everything:

Brush or spoon this mixture generously over each chicken breast, getting into all the nooks and crevices

Add moisture:

Pour the chicken broth around the chicken, not over it, then top each breast with remaining lemon slices

Bake covered first:

Cover tightly with foil and bake for 25 minutes, letting everything steam together

Finish uncovered:

Remove the foil and bake another 15 minutes until the chicken reaches 74°C (165°F) and turns golden

Rest and garnish:

Let the chicken rest for 5 minutes before sprinkling with fresh parsley and serving

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This recipe became our go to during the months when cooking felt like just another chore on an endless list, somehow managing to turn a Tuesday into something worth gathering around the table for.

Making It Ahead

You can rub the herb mixture onto the chicken in the morning and keep it refrigerated until dinner time, which actually helps the flavors penetrate deeper into the meat.

Serving Suggestions

The pan juices are too good to waste, so spoon some of that lemon infused broth over whatever starch you serve alongside this chicken.

Simple Variations

Sometimes I add baby potatoes or green beans directly to the pan, tucked around the chicken so they soak up all those flavorful juices while everything bakes together.

• Try fresh rosemary instead of oregano for a more earthy flavor
• Add capers to the butter mixture for a bright salty punch
• Swap chicken thighs if you prefer darker meat with more natural moisture

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There is something deeply satisfying about a recipe that asks so little but gives back so much comfort on the plate.

Recipe Questions & Answers

→ What temperature should the chicken reach?

The chicken is safely cooked when it reaches an internal temperature of 74°C (165°F). Use a meat thermometer to check the thickest part of the breast.

→ Can I prepare this ahead of time?

Yes, marinate the chicken in the oil, lemon, and herb mixture for 30 minutes before baking for extra flavor. You can also slice the onions and lemon in advance.

→ What sides pair well with this dish?

Roasted potatoes, steamed rice, or a crisp green salad complement the bright lemon and herb flavors beautifully.

→ Can I make this dairy-free?

Simply replace the melted butter with additional olive oil. The chicken will still be flavorful and moist.

→ Why cover with foil first?

Covering with foil traps steam and moisture, keeping the chicken tender while it cooks through. Removing the foil for the last 15 minutes creates a lightly golden finish.

→ Can I use chicken thighs instead?

Boneless skinless chicken thighs work well—adjust cooking time as needed since thighs may require slightly longer to reach the safe internal temperature.