Baked Chicken With Lemon and Garlic

Baked Chicken With Lemon and Garlic

Diana Rattray

  • Total: 100 mins
  • Prep: 20 mins
  • Cook: 80 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
1155 Calories
61g Fat
18g Carbs
123g Protein
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 1155
% Daily Value*
Total Fat 61g 78%
Saturated Fat 17g 85%
Cholesterol 380mg 127%
Sodium 454mg 20%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 7%
Protein 123g
Calcium 150mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious chicken has loads of lemon and garlic flavor. Use dried tarragon or thyme to season the chicken, or use an herb blend or seasoning salt.

Feel free to use chicken leg quarters or bone-in chicken breasts in place of the quartered chicken.


  • 12 to 18 small white onions (peeled*)
  • 1 fryer chicken, about 3 1/2 to 4 pounds
  • 1/2 cup white wine (dry)
  • 1/2 cup​ chicken broth
  • 5 cloves garlic (minced)
  • 5 to 7 tablespoons lemon juice (from 2 lemons)
  • 1 teaspoon tarragon (or use dried leaf thyme)

Steps to Make It

*If using fresh onions, cut an X on the root end, boil for 3 minutes then cool in ice water and slip skins off.

  1. Spray a 13x9-inch baking dish with nonstick cooking spray or olive oil. Heat oven to 375°.

  2. Quarter the chicken. Arrange the chicken pieces in the prepared baking dish with the peeled onions.

  3. Combine wine, broth, garlic, lemon juice, and tarragon or thyme; pour over chicken. Sprinkle with salt, pepper, and paprika.

  4. Bake for 30 minutes.

  5. Baste and return to bake for 45 to 55 minutes longer, or until chicken is cooked through and browned.