What’s in baked lemon chicken?
The glaze for this chicken is so easy and quick to make with pantry staple ingredients. It’s the perfect mix of tangy, sweet and salty. Here are the main players:
Lemon Juice: For the very best flavor, use freshly squeezed lemon juice only, not bottled. Honey: I always try to use local organic honey for the best quality. Soy Sauce: Low-sodium soy sauce is the best! Coconut aminos or tamari also work great. Dijon Mustard: Don’t swap this with regular yellow mustard!
Can I use chicken thighs?
Yes, but they will require an additional 10-15 minutes of cooking time.
How to Store and Reheat
This baked lemon chicken can be prepped up to two days ahead of time and kept covered in the fridge until you are ready to bake it. The cooked chicken will keep in the fridge in an airtight container for up to 3 days. Reheat for 30 seconds at a time in the microwave until warmed through.
How to Freeze
Let the lemon chicken fully cool to room temperature before freezing in an airtight container for up to 3 months. Thaw the chicken in the fridge for a few hours prior to reheating.
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How to Make Baked Lemon Chicken Step by Step
Make the sauce: Combine 2 tbsp lemon juice, 1/4 cup warm water, 2 tsp honey, 1 1/2 dijon mustard and 1 tsp low-sodium soy sauce in a jar.
Prepare for baking: Place 2 chicken breasts in an oven safe dish. Pour 2/3 of the sauce mixture into the dish and all over the chicken. Sprinkle 1 tbsp dried thyme on top.
Bake: Bake at 350°F for 30 minutes. Flip the chicken breasts, pour remaining sauce on top, then bake for another 10-15 minutes.
