Lemon Chicken

Fun fact of the day: it is exactly nine months until we go on our epic European cruise. I think about it roughly 20 times a day, and yet I can have a whole baby in the time we have to wait. A BABY. That's a long time. 


(Not that I'm planning on having a baby during this stretch of time, sorry Mom...I know you want grandkids.)


Anyways, I keep thinking about all the amazing food we're going to get to try while we're there. We're going to Barcelona, France, Italy, Turkey, and Greece, and I want to totally gorge myself on all things food. Forget what I said earlier about not wanting to have to unbutton my jeans after I eat- this cruise is so off limits. I will probably wear leggings and stretchy shorts the whole time and eat my little heart out. I'm practically drooling here on my couch thinking about margherita pizza in Italy, tapas in Barcelona, and loads of wine in Greece.


This got pretty off topic real fast. I am here to tell you about this delicious lemon chicken I made, not to make you jealous about my vacation. 


Oops.  



This dish is ridiculously easy, but you have to let the chicken marinate for a while (you can do it overnight and it'd be fine) and it does bake for an hour. I made it on a Saturday night and had some friends over to help us eat it, and it was very well received. 


Lemon Chicken
serves 4, 180 calories per serving
Adapted from Moms Who Think


Four 6 oz. chicken breasts, fat removed
1/2 cup fresh lemon juice (It took me 6 small lemons but I also kinda suck at squeezing the juice out, so you may use less.)
2 tbsp apple cider vinegar 
1/2 cup fresh lemon peel, sliced
3 tsp dried oregano, crushed
1 medium onion, sliced
1/2 tsp paprika
black pepper, to taste
salt, to taste
lemon pepper, to taste


1. Place chicken in a 13x9 glass baking dish.


2. Mix all ingredients and pour over chicken. Cover dish with foil, and marinate it in the fridge for a few hours, turning occasionally. (I let it marinate for around 4 hours.)


3. After it's done marinating, bake, covered, at 300° for 30 minutes. Uncover and bake for another 30 minutes or until done.

I put these down the drain after I was done... bye bye smelly garbage disposal!

I forgot to take a picture after the chicken was done, oops again.

The sauce in this dish is amazing. I served this up with some green beans tossed with lemon pepper and it was a really good meal.  Tangy but not sour, and a perfect balance of lemon.


Hope you enjoy it! 
-Amanda