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Nice lemon flavor without being too overpowering. I only had a bit less than the 1/2C of lemon juice but it worked nonetheless. I used 2 boneless, skinless chicken breasts. I cooked these at 375°F and seasoned the flour with a bit of salt and lemon pepper.

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Ducky October 04, 2006

Dish is good but there is so much wrong with this recipe as submitted here. First, what is the oven temp? Next how can 1-1/2 lbs chicken feed 4 to 6 servings. At my butcher 1/2 of a whole bone in breast weighed 1.25 lbs. (I used 1 1/2 whole breasts that weighted almost 4 lbs.) Also, do you remove skin or not? I baked for 30 minutes then added sauce and baked 25 minutes longer in center of over. Perfect chick. Also, I added 1 tablespoon honey to the sauce to cut the tang of the lemon which was pretty strong. Joyful Cook really needs to submit this recipe with corrections. My receipt as stayed is a 5 star one. Try it my way.

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kartch January 26, 2015

Excellent recipe! Very tangy! I added more garlic, but kept everything else the same. The next time I may add some cayenne or red pepper flakes for a little kick. I baked it uncovered at 375 for 45 min; turn after the first 20. Thank you for sharing!

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DebDelish November 05, 2014

Yummy! This was so simple to make and so tasty. I kept to the written recipe only garnished it with a little spring onions. I cooked it at 180oC and it was perfectly tender with a wonderful taste. Thank you JoyfulCook

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Chef floWer March 08, 2009

This was quite tasty. We did think that the lemon taste was a bit bitter, but I think it was because of the lemons I used --- not quite as fresh as I should've. I used breast tenders (a pound) and did add a little lemon pepper seasoning to the flour mixture. Cooked it at 350 degrees, but next time I will try 375 degrees to brown them a little more. Very easy! A great "I'm too tired to cook" dinner that I'll make again. Thank you for sharing!

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Stacky5 April 02, 2008
Lemon Baked Chicken