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Lemon Thyme Baked Chicken
Lemon Thyme Baked Chicken
Prep Time
5 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Course: Main Course
Servings: 4
Author: Jeanie and Lulu's Kitchen
  • 3 whole lemons juiced
  • 1 whole lemon zested (one of the ones you juiced)
  • 1 1/2 tablespoons white wine
  • 1 tablespoon minced garlic
  • 1 teaspoon Dijon mustard
  • 2 sprigs fresh thyme leaves removed from the stems
  • 1 dash balsamic vinegar
  • 1 dash olive oil
  • 1 pinch crushed red pepper
  • 2 pounds chicken tenderloins skinless
  1. In a large bowl combine the lemon juice, lemon zest, white wine, minced garlic, Dijon, fresh thyme, balsamic, olive oil and crushed red pepper. Stir it together thoroughly. Add the chicken to the bowl and make sure it gets well coated. Cover the bowl and refrigerate it for 30 minutes.
  2. When that is done, pre-heat the oven to 375 degrees. Transfer the chicken and marinade into a large baking dish and make sure it is in an even layer. Put the baking dish in the oven and let the chicken bake for 30 minutes in the amazing liquid. This could also be considered a very shallow poaching rather than baking.
  3. Once the chicken is done, take it out and let it rest for a couple of minutes. Then just serve immediately with a slotted spatula to leave the marinade behind, it's served its purpose now. Enjoy the light, fresh and easy goodness!