Baked Lemon Chicken

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This was definitely a hit and will be saved for a repeat performance! I doubled the sauce and used boneless skinless breasts to keep it healthier. I found that I didn't need to fully double the lemon juice, though and also added some good grainy mustard to add another dimension of flavor. Also substituted fresh thyme for the rosemary as I'm not a big rosemary fan. This was a delicious dish with a ton of flavor!

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Delicious! I think I might double the onion, lemon, garlic, broth & seasonings next time. I liked that and served it with a slotted spoon next to the chicken on the plate. I used chicken breasts and thighs (bone and skin on.

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This dish was wonderful. It is a little labor intensive, but it was worth it. I followed the recipe
exactly and did not make any changes. I made a side dish of lentil quinoa salad. It went very well with the dish.

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This is a great dish. I left the chicken mixture in the pan to cook the onions and it made a delicious gravy. I will make this a regular.

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This is great! The basting made the chicken very moist and flavorful. I zested the lemon with my microplane grater and that gave it a little more lemon zing, which I liked.

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Very Easy & Tasty ! My picky daughter loved it !

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WOW. This one is a home run! Easy to prepare and delicious! I used boneless, skinless chicken breasts and subbed dried tarragon, (I know, I know, for the fresh rosemary and wha-la!! It was still a perfect dish! Thank you Food Network!

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This recipe was so great! We loved it! I made a double batch of the sauce and it turned out amazing!

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This was delicious! I didn't coat the chicken in flour but just seasoned with lemon pepper and salt, then followed the rest of the recipe. I did omit the honey, though, because we like it tangy! I also zested the lemon instead of using strips.

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My husband gave this recipe 2 thumbs up. I love it when that happens. Here is what I did. I did according to the directions except instead of cutting lemon strips, I used the zest and juice of 2 lemons and added 3 more garlic cloves of course. I also added a tablespoon of Better Than Bouillon to the chicken broth. If you want FLAVOR in any meat dish, it is a must you add this to your broth. Use it and you will see why. I used chicken legs and wings as this is my husband's favorite pieces. This recipe is a keeper. I truly hope you enjoy this dish as did my family.