Lemony Baked Chicken
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken thighs, boneless, skinless
or breasts, halves |
*
|
| 1 | cup |
dried tomato bits
|
* |
| ¼ | cup |
lemon juice
|
|
| ¼ | cup |
chicken broth
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | tablespoon |
rosemary leaves
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken thighs, boneless, skinless
or breasts, halves |
*
|
| 237 | ml |
dried tomato bits
|
* |
| 59 | ml |
lemon juice
|
|
| 59 | ml |
chicken broth
|
|
| 15 | ml |
lemon zest
grated |
|
| 15 | ml |
rosemary leaves
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Place dried tomato bits in bottom of a baking dish or pan.
Place chicken one layer deep over tomato bits.
Pour lemon juice and stock over chicken.
Sprinkle lemon peel, rosemary, salt and pepper over all.
Cover and bake at 350℉ (180℃) until tender, about 40 to 45 minutes.
Before serving, spoon juices over top of chicken.
