Lemon Chicken

Lemon Chicken
Lemon Chicken

Gluten Free

Dairy Free

From the Modern Proper dot com.  This is a really nice recipe that’s lemony and delicious.


  • 3-4 Boneless Chicken Breasts
  • 1/4 cup Olive Oil
  • 2 tsp Oregano, dried
  • 2 tsp Thyme, dried
  • 2 tsp Garlic Power
  • 2 tsp Salt, Divided
  • 1/2 tsp Black Pepper
  • 1/2 cup Dry White Wine
  • 2 Tablespoons Minced Garlic (6 Cloves)
  • 1 Tablespoon lemon zest (2 Lemons)
  • 2 Tablespoons Lemon Juice, freshly squeezed
  • 1 Tablespoon Brown Sugar (optional)
  • 1 Lemon cut in 6 slices


  1. Heat Oven to 400 (or convection roast to 375)
  2. Pat the chicken breast dry and place them in a 9X13 inch baking disk for 4 breasts, or 8X8 for 3.
  3. In a small bowl, mix the olive oil, oregano, Thyme, Garlic powder, 1 teaspoon of salt and pepper to create a thick marinade/paste.  I would suggest using 50% of the oil first and seeing if its too thick, then adding the remaining oil until you are satisfied.  Coat the chicken breast with seasoning paste.
  4. Using the same bowl, mix together the white wine, garlic, lemon juice, brown sugar (if you’re using it), and remaining 1 tsp of salt.  Pour over chicken breasts.
  5. If using lemon slices, nestle them between the chicken and bake for 10-15 minutes, baste the chicken with pan juice and bake for another 15 minutes or until the internal temperature of the chicken reaches 165 degrees.

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