Baked Lemon Chicken

This is such an easy recipe and so delicious. It would be perfect for a holiday meal, Shabbat dinner or any occasion.

Ingredients: (for 12 small pieces chicken)

½ cup lemon juice

¼ cup white wine

¼ cup olive oil

½ tsp. Dijon mustard

10-12 sprigs fresh thyme, leaves removed and place in marinade

½ tsp. garlic powder

1 tsp. salt

Herbed bread crumbs

Non-stick spray


  1. Combine all ingredients in a bowl or zipper plastic bag; place chicken pieces in bag and marinate 1 ½ hours to a maximum overnight.
  2. Preheat oven to 375°F; in a shallow bowl, herbed bread crumbs. Drain chicken, discard marinade and then coat pieces on all sides in bread crumbs. Place in a 9”x13” baking pan sprayed with non-stick spray.
  3. Spray top of chicken pieces with light coating of cooking spray; bake for about an hour (check doneness when chicken reads 165°F on meat thermometer or when pierced with a knife meat is tender).


I use boneless skinless chicken thighs for this recipe but you could use any other chick parts. Also, to make it easy, I use bottled organic lemon juice.


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