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Lemon Herb Baked Chicken in a white square dish

Lemon Herb Baked Chicken

Chicken breasts marinated in a delicious lemon herb sauce topped with red onions and fresh Roma tomatoes. It bakes up in just 30 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5
Course: dinner, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 large chicken breasts, trimmed and cut into smaller pieces(3-5 pieces depending on the size) tenderize them with the flat size of the meat tenderizer
  • 1/2 C roburst olive oil
  • 2 TBSP oregano
  • 1 TBSP paprika
  • 1 1/2 tsp thyme leaves
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 8 cloves fresh garlic, minced
  • 1 lemon, juiced
  • 1/4 red onion, sliced in rings
  • 3-4 Roma tomatoes, sliced
  • 1/3 C fresh parmesan cheese, finely grated Use more if desired

Equipment

  • 1 ceramic stonewear dish
  • 1 large bowl
  • cutting board
  • 1 meat tenderizer
  • measuring spoons
  • ziplock bag

Method
 

  1. In a large bowl, add the olive oil, lemon juice, and all the seasonings. Mix well. Set aside.
  2. Trim and cut chicken breast into pieces(3-5 per chicken breast depending on the size). I try to cut the thicker part of the chicken breast in half so that all the pieces are close to the same thickness.
  3. Place chicken pieces in a large gallon size ziplock baggie and tenderize the chicken breasts.
  4. Place chicken breasts in the marinate. Make sure that all the meat is covered by the marinate. Cover and refrigerate for 2 hours.
  5. Take chicken out of the fridge at least 20-30 minutes before baking.
  6. Preheat oven to 425 degrees.
  7. Prep the red onions and Roma tomatoes.
  8. Pour chicken into ceramic dish. Top the chicken with the red onions and Roma tomatoes.
  9. Bake COVERED for 20 minutes. Then remove from oven, top with parmesan cheese and return to the oven UNCOVERED for an additional 10 minutes or until chicken is at least 165 degrees.
  10. Serve over mashed potatoes or quinoa.