Lemon, Garlic and Onion Roasted Chicken- bone-in chicken breasts
rubbed in butter and topped with lemon wedges.

 

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We are used bone-in chicken breasts for this recipe because they tend to hold more moisture than boneless chicken breasts; however, chicken breasts are naturally drier than dark meat so you want to give them a little extra love.

 

That is why you want to cook them in a pyrex dish which helps prevent the chicken from being too dry and also rub them with the butter. You can also use olive oil.

Make sure to rub them prior to adding the seasonings.

 

Also, baste the chicken about halfway through the cooking process with the liquid from your dish and again once you remove them from the oven.

 

FYI- The chicken was cooked in a pyrex dish, not in the enamel coated cast iron skillet as pictured above. They were just transferred to this skillet for the photograph.

You will need: 

• 4 bone-in chicken breasts

• Garlic salt
• Garlic powder
• Black pepper
• Yellow onion
• Butter
• One lemon

 

Steps to make this recipe:

• Preheat your oven to 350 degrees. 

• Rub the chicken with butter on all sides.
• 
Place chicken in a large pyrex dish and season with garlic powder, garlic salt, pepper and onion.
• Slice the lemon and place one slice on top of each chicken breast.
• Cover with foil and cook for 1 hour and 45 minutes. Baste the chicken halfway through the cooking process.
• Remove the foil and continue to cook the chicken for 20 minutes uncovered.
• Remove the chicken from the oven and serve.

Twice as much liquid in the pan prior to transferring it to the cast iron skillet as pictured, but I poured off half of the liquid.

There is no need to add any liquid to the pan as there will be plenty of moisture in this dish from the chicken, butter and the juice from the lemons.

Serve these chicken breasts with a side of potatoes and fresh green beans! One of these breasts is a lot of meat, so make sure to share!

 

You may also like: 

Chicken Tetrazzini

Southern Potato Salad

Mongolian Chicken

 

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