Lemon Supper Chicken Bake

There is something incredibly grounding about the scent of lemon and garlic roasting together in the oven on a Tuesday evening. It pulls everyone into the kitchen before dinner is even officially on the table. This chicken bake became my go to solution when I needed comfort without spending hours at the stove. It is simple enough for a weeknight but feels special enough for guests.

I once made this for a friend recovering from a bad flu who could not stomach heavy food. She took one bite of the tender chicken and told me it was the first thing that actually tasted good in days. We sat on the couch and picked at the pan while watching a nostalgic movie. Since then it has been my official comfort meal for anyone feeling under the weather.

Ingredients

• Chicken Breasts: Use boneless skinless breasts for quick cooking and even seasoning absorption
• Onion: Thinly slice them so they caramelize nicely underneath the chicken
• Garlic: Freshly minced garlic is essential for that aromatic punch
• Lemon: Slice them thin to infuse the meat with bright citrus notes
• Parsley: Use fresh parsley at the end to add a pop of color
• Olive Oil: This helps the spices adhere and keeps the meat juicy
• Chicken Broth: A splash creates steam to keep the chicken tender
• Butter: Melt it with the oil for richness and golden browning
• Oregano and Thyme: These dried herbs offer that classic savory profile
• Salt and Pepper: Season generously to bring all the flavors together

Instructions

Prep the Oven:

Preheat the oven to 200C and lightly grease a large baking dish.

Create the Base:

Arrange the sliced onions and half the lemon slices evenly in the bottom of the baking dish.

Place the Chicken:

Pat the chicken breasts dry and place them on top of the onions and lemon slices.

Make the Rub:

Mix olive oil melted butter garlic oregano thyme salt and pepper in a small bowl.

Season the Meat:

Brush or spoon the oil mixture evenly over the chicken breasts.

Add Moisture:

Pour chicken broth into the baking dish around the chicken and top with remaining lemon slices.

Bake Covered:

Cover tightly with foil and bake for 25 minutes.

Finish Baking:

Remove foil and bake an additional 15 minutes until chicken is cooked through and lightly golden.

Rest and Serve:

Let the dish rest for 5 minutes before sprinkling with fresh parsley.

Save

There was a quiet Sunday last autumn when the light hit the baking dish just right as it came out of the oven. The golden chicken looked so inviting against the dark roasting pan. It reminded me that the most satisfying meals are often the least complicated ones. That simple dinner felt like a warm hug after a long week.

Making It Ahead

You can mix the oil and spice rub a day before to save time. Keep it in the fridge until you are ready to cook. Just give it a stir before brushing it on the chicken. This prep step makes the actual cooking process feel effortless.

Serving Suggestions

A light green salad balances the richness of the butter beautifully. Roasted potatoes work well if you want a heartier meal. Steamed rice is great for soaking up the extra lemon broth. Pick a side that does not require the oven since this dish occupies it for a while.

Storage and Leftovers

Store leftovers in an airtight container in the fridge for up to three days. The flavors actually meld together even better overnight. Reheat gently in the microwave or a low oven to avoid drying out the meat.

• Freeze portions for a quick lunch later
• Add leftovers to a salad for the next day
• Shred the chicken for wraps or tacos

Save

I hope this recipe brings as much comfort to your table as it has to mine. Enjoy every zesty and savory bite.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work beautifully and may stay even more moist. Adjust baking time to ensure thighs reach 74°C (165°F) internally.

→ What sides pair well with this bake?

Roasted potatoes, steamed rice, crusty bread, or a fresh green salad complement the bright flavors. The pan juices also make an excellent sauce for spooning over vegetables.

→ Can I prepare this ahead of time?

Absolutely. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 8 hours before baking. Add an extra 5-10 minutes if baking from cold.

→ How do I store leftovers?

Store cooled chicken in an airtight container for 3-4 days. Reheat gently in the oven at 160°C (325°F) until warmed through, or enjoy cold in salads.

→ Can I make this dairy-free?

Simply replace the melted butter with additional olive oil. The herbs and lemon provide plenty of flavor, and the chicken broth ensures the meat stays tender.

→ What if my lemons are thick-skinned?

Use a vegetable peeler to remove excess peel before slicing, or simply use fewer lemon slices. The juice from the lemons will still infuse the dish with brightness.