Lemon Chicken

//Written by Francisca Gomez//

I love chicken – in salads, soups, as a main course and in sandwiches –, but it’s the kind of ingredients that can always do with some extra flavor. Add lemon and a variety of spices, and your chicken will taste better than ever before. Before you know, you’ll be using it to make your salads, sandwiches, and dinners a lot more interesting and tangy. Don’t worry about reheating the chicken, as the lemon will preserve the chicken’s juiciness. Just make sure you save the juice (which also happens to make for an excellent salad dressing) when storing the chicken for later.

Level Easy
Servings 5-7
Prep Time 15 Minutes the day before
Cook Time 50 Minutes
Total Time 1 Hour 5 Minutes


1 tray of chicken breasts (5-7 breasts)
2 lemons
Suggested spices: garlic, oregano, rosemary, chili powder, etc.
1 tablespoon oil (vegetable or olive oil)


1. In a small bowl mix 1½ tablespoons of salt, pepper and spices to taste.

Photo By Francisca Gomez

2. Juice the lemons, and get rid of the seeds (Tip: before squeezing, roll each lemon over a smooth surface for about 10 seconds. Use a juicer if you have one, or thoroughly squeeze with the help of a fork).

Photo By Francisca Gomez

3. Wash the chicken breasts and cut off as much fat as possible. Use paper towels to dry them (Tip: the chicken is dry enough when the paper towel starts to stick to the chicken).

4. Put the chicken breasts, salt, and spice mix in a plastic bag.

Photo By Francisca Gomez

5. Shake the bag for a few seconds then seal it, getting rid of as much air as possible.

6. Pound the chicken breasts for a few minutes, trying to reach every inch of every breast. Don’t worry if the chicken breasts break apart. The more you pound, the softer the cooked chicken will be.

Photo By Francisca Gomez

7. Open the bag again and pour in the lemon juice.

8. Store the bag in the refrigerator overnight.

Photo By Francisca Gomez

9. The next day, pour a tablespoon of oil over an oven dish and spread all over the surface with a paper towel.

10. Spread out the chicken breasts on the dish and pour the lemon juice over them.

Photo By Francisca Gomez

11. Set the oven to 350° Fahrenheit and immediately put the dish in the oven.

12. Cook the chicken until it is completely white, starting to become golden around the edges. To test if it is cooked, remove one breast from the oven and cut it with a knife. If the juice that is released is pink, the chicken is not ready. This takes about 50 minutes.

Photo by Francisca Gomez

13. Serve the chicken with a side of salad, rice, etc. You can store it with the juices, for up to 5 days in the refrigerator.

Photo By Francisca Gomez







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