Try this Lemon Chicken Recipe
- Carbohydrate 2.58566305396693 g
- Cholesterol 0 mg
- Fat 0.0505800580058005 g
- Fiber 0.552800594945684 g
- Protein 0.305670587563105 g
- Saturated Fat 0.0172567256725672 g
- Serving Size 1 1 Serving (49g)
- Sodium 78.8935892592366 mg
- Sugar 2.03286245902124 g
- Trans Fat 0.0124962496249625 g
- Calories 15 calories
Step-by-step
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken with garlic powder, salt and pepper. Place in 9 x 13 inch baking dish. Add onion and bell pepper slices by placing on top of chicken. Pour lemon juice and wine over entire chicken. Cover with foil.
- Bake for 1 hour. Remove foil, and brown for about 15 minutes longer. Garnish with parsley flakes, and serve.
Glass baking dishes retain heat differently than ceramic or metal pans, making a standard 9x13-inch vessel the ideal choice for roasting poultry with acidic liquids. Aluminum foil acts as a critical moisture trap during the initial phase of cooking, preventing the white wine and lemon juice from evaporating before the meat softens. Acidic marinades containing citrus juice break down surface proteins, which requires careful temperature control to avoid toughening the flesh during prolonged exposure to heat. Historically, pairing poultry with citrus and dry white wine traces back to Mediterranean preservation and deglazing techniques, where natural fruit acids balanced rich proteins long before refrigeration existed. Slicing onions and green bell peppers thinly ensures they release their internal moisture directly onto the chicken pieces, creating a natural aromatic braising liquid inside the covered dish. Roasting at 375 degrees Fahrenheit provides sufficient thermal energy to render subcutaneous fat without scorching the delicate onion sugars distributed across the surface. Removing the foil cover during the final fifteen minutes of cooking exposes the skin and vegetables to dry convective oven air, driving off excess water content and concentrating the remaining pan juices into a savory glaze. Aluminum foil must be sealed tightly around the edges of the baking dish to trap steam effectively, creating a miniature pressure chamber that cooks the quartered chicken evenly. Glass retains residual heat long after the oven is turned off, meaning carryover cooking will continue to raise the internal temperature of the meat during the resting window.
