Baked Lemon Chicken Recipe

This workful baked lemon chicken recipe should be worth it as you enjoy restaurant-like flavor!

3 or 4 chicken breasts, pounded thin
salt & pepper
flour for dredging
3 tablespoons olive oil
1 large onion, sliced thinly
Peel of half a lemon, white pith removed, cut into
thin strips
2 large cloves of garlic, minced
1 1/2 teaspoons rosemary leaves
1 Tablespoon honey
1/4 cup fresh lemon juice
1 cup chicken broth

Preheat oven to 400 degrees. Season chicken with salt & pepper. Dredge in flour and pat off excess. Heat a large skillet over medium heat and add 2 tablespoons oil. Add the chicken and saute until golden, about 5 minutes per side. Remove chicken from skillet and reserve.

Discard oil from skillet and wipe out with paper towel. Add remaining oil and heat over medium heat. Add the onion and cook until golden, about 10 to 12 minutes. Add lemon zest, garlic, and rosemary and cook 2 minutes more. Add the honey, lemon juice and broth, increase the heat and bring to a simmer.

Use a slotted spoon to transfer the onions to a 9x13 inch oven proof dish and spread them over the bottom. Arrange the chicken over the onions.
Pour the cooking liquid over the chicken. Season with salt & pepper to taste. Bake, basting every 15 minutes, until cooked through, about 45 minutes.