Lemon Chicken Breasts

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YUM! Super easy and very tasty. I couldn't find boneless so I made mine bone-in (I usually hate bones but I had no problem getting the meat off the bone. The chicken was extremely juicy and tender. I made this with roasted asparagus and brown rice, which went with the dish perfectly. I will definitely make this again!

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i didn't have thyme so i used rosemary.. still delicious especially with rosemary potatoes!

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Loved it. For those who want to avoid "bitter taste" do not grate the white pith of the lemon onto the chicken. Just the yellow part only!

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Delicious and easy! My family loved it. I doubled all the liquid ingredients to have more of the sauce, and increased the spices a little bit too. I used dried thyme, and skinless, boneless breasts, and it was still really yummmy. Next time I will pound the breasts thin, or use cutlets, for more tenders pieces. Served with rice and roasted asparagus. Everyone had seconds!

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It could have been a bit more lemony for my taste. I added some slice onions to the bottom of the dish too. It was easy as easy dish to make.

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Quick,easy and fabulous! I used skinless breasts and ground thyme (was all I had and it turned out wonderfully. I also thinly sliced the lemons and laid them on top of the brests while cooking. Didn't experience any bitterness like others mentioned. Paired the chicken with a low-cal fettucini alfredo and steamed broccoli for a fantastic Sunday night dinner!

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Loved the simplicity of this dish, but it definitely had a bitter taste going on. Next time, I will leave out the cut up lemon. Baking that along with the chicken sounds like a good idea, but I think it would have been a five star review without it. Maybe the people who thought it was too lemony were simply tasting unnecessary bitterness.

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This was a wonderful recipe. I have never seen skin on a chicken without the rib bones. So in buying the chicken, I asked the Publix (where shopping really is a pleasure butcher to cut off the rib bones which he did. My concern with the bones was that perhaps is would skew the baking time. Also did not have fresh thyme, but used dried. No problem. At any rate, chicken was soooo good. I did add toward the end canned quartered drained artichokes. Great recipe for both family and guests.

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This was really fantastic. My new chicken-go-to recipe. Simple, easy, and inexpensive. I do recommend browning the chicken on the skin side in the pan with the olive oil first, and then make the sauce in the same pan. The chicken was super crispy on top and didnt even come close to burning in the oven-just some extra crunchy texture.Yum. Who doesnt like crispy chicken skin????

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This just had a funny after taste, maybe I got a bit of the rind in the lemon zest or something but the taste in general was just off.

Some are saying it was too lemony but I could barley taste the lemon in mine!

Not my favourite.