Mama's Lemon Chicken

This is the kind of lemon chicken that Italian grandmothers have been making for generations. Chicken pieces dipped in fresh lemon juice, coated in seasoned breadcrumbs mixed with Parmesan, then baked uncovered until the coating turns golden and crunchy while the meat stays juicy underneath.

The lemon juice does double duty. First, each piece gets dipped in it before breading, which gives the coating something to grip and infuses the surface of the chicken with bright citrus flavor. Then a second drizzle of fresh lemon juice goes over the top right before serving, adding a hit of tangy freshness that cuts through the richness of the olive oil and cheese.

Chopped parsley and coarsely chopped onion scattered over the top before baking add aroma and moisture as they cook. The onion pieces soften and caramelize around the chicken, and the parsley crisps slightly at the edges.

Chef Tips

• Use fresh lemon juice, not bottled. With a full cup of it in this recipe, the flavor difference is significant.
• Coat the chicken 3 pieces at a time in the bag as directed. Crowding the bag means uneven, patchy breading.
• Bake uncovered for the full hour so the coating crisps. Covering it traps steam and makes the breadcrumbs soggy.
• Drizzle the olive oil over the coated chicken before baking, not the other way around. Oil on top helps the breadcrumbs brown and crisp evenly.

Variations

• Add a teaspoon of dried oregano or Italian seasoning to the breadcrumb mixture for more herb flavor.
• Use panko breadcrumbs for an even crunchier coating.
• Squeeze lemon over roasted asparagus or green beans and serve alongside for a complete lemon-themed dinner.