Mediterranean Baked Chicken with Lemon

By AzWench

While visiting our daughters in Ohio, we celebrated by cooking a wonderful Lebanese dinner. We served this chicken with garlic roasted potatoes and finished with our homemade baklava.

Ingredients

• SPICE BLEND:
• 1 cup olive oil
• 1/2 cup lemon juice
• 6 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 8 boneless skinless chicken breast halves (6 ounces each)
• 3 medium lemons, thinly sliced
• 2 teaspoons paprika
• 1/2 teaspoon garlic salt
• 1/2 teaspoon lemon-pepper seasoning
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cinnamon

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, whisk the first eight ingredients until blended. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1 hour. Cover and refrigerate remaining marinade.

Preheat oven to 350°. Arrange lemon slices in two greased 11x7-in. baking dishes. Drain chicken, discarding marinade in bag. Place chicken over lemon slices. Mix spice blend ingredients; sprinkle over chicken. Drizzle with reserved marinade. Bake, covered, 35-40 minutes or until a thermometer reads 165°. Yield: 8 servings.