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Baked Chicken With Lemon and Garlic

User Rating 4 Star Rating (1 Review)


Baked Chicken With Lemon and Garlic

Baked Chicken With Lemon and Garlic

Photo: Diana Rattray
This delicious chicken has loads of lemon and garlic flavor. Feel free to use chicken 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 dry white wine
  • 1/2 cup chicken broth
  • 5 cloves garlic, minced
  • Juice of 2 lemons, about 5 to 7 tablespoons
  • 1 teaspoon dried tarragon (or use dried leaf thyme)
  • Salt, pepper, and paprika


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

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

Quarter the chicken. Wash chicken and pat dry; arrange in the prepared baking dish with the peeled onions. Combine wine, broth, garlic, lemon juice, and tarragon or thyme; pour over chicken. Sprinkle with salt, pepper, and paprika. Bake for 30 minutes. Baste and return to bake for 45 to 55 minutes longer, or until chicken is cooked through and browned.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Quick Easy and Delicious, Member canadiansilky

I was in a hurray so threw frozen chichen parts into the oven with quartered onions and the sauce as directed - quick, easy and got rave reviews from family. So good I made it for company the other night.

11 out of 11 people found this helpful.

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