We love to try new recipes at our house. Some of them don't turn out like we hope, others turn out OK, then you have those like this Mediterranean Baked Chicken with Lemon that are difficult to put together and taste just as good as advertised.

I threw this together Sunday, but could easily be done during the week with a little planning ahead. The chicken is baked on top of a bed of lemon slices which helps keep it moist throughout the cooking process because let's be honest, few things are worse than dry chicken. I served it with cooked carrots, and some thinly sliced potatoes I threw in a skillet with butter, salt, pepper, garlic powder, onion powder, rosemary, and thyme. Here's how to make it come together:


  • Skinless, boneless chicken breasts
  • 3 Lemons, Thinly Sliced


  • 1 Cup of Olive Oil
  • 1/2 Cup of Lemon Juice
  • 6 Garlic Cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg

Dry Seasoning

  • 2 teaspoons paprika
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon


Mix the Marinade ingredients in a medium mixing bowl. Place chicken breasts in a large resealable bag and pour in one cup of marinade, reserving the remainder for later. Marinate in chicken in the fridge for a minimum of one hour (that's where the aforementioned "planning ahead" comes into play).

In a separate, small mixing bowl, combine the Dry Seasoning ingredients and set aside.

Preheat oven to 350. Thinly slice lemons and place in a single layer on the bottom of an 11x7 baking pan. Remove chicken from the bag and place on top of the slices. Liberally sprinkle dry season onto each chicken breast, and drizzle a small amount of remaining marinade over top (save some marinade for dipping). Cover with foil and bake for 30 minutes, or until chicken reaches an internal temperature of 165.

Serve with choice of sides and enjoy.

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