Avery Patten’s Roasted Lemon Chicken with Yogurt Sauce Recipe

Onions are the underrated, underappreciated rock stars of cooking. These bulbs, available in yellow, red, and white varieties, enhance the flavor of any dish without any added salt or sugar.

You can sprinkle them raw over salads, use them to make salsas and dips, and incorporate them in your favorite soup or casserole – the possibilities are endless! Not only are onions packed with fiber and vitamins C and B6, but they have also been linked to a reduced risk of heart disease and cancer.

Avery Patten's Roasted Lemon Chicken with Yogurt Sauce

Recipe by Avery Patten
0.0 from 0 votes
Course: MainCuisine: American




    • Yogurt Sauce
    • 1 cup

      plain Greek yogurt

    • 2

      cloves garlic, minced

    • 1 tsp.

      lemon zest

    • 1 tbsp.

      lemon juice

    • 1/2 tsp.

      sea salt

    • Lemon Chicken
    • 4

      chicken breasts, bone-in and skin on

    • 1

      onion, cut into 1/8-inch slices

    • 2

      lemons, cut into 1/8-inch slices

    • 12

      sprigs of fresh thyme (dried thyme can be substituted)

    • 3 tbsp.

      olive oil

    • Sea salt, to taste

    • 5 tbsp.



    • For the yogurt sauce, mix Greek yogurt with garlic, lemon zest, lemon juice, and sea salt. Rest for an hour to allow the flavors to combine.

    • Preheat the oven to 350˚.

    • Lay chicken breasts out skin side up. Make a horizontal slice three-fourths of the way through each chicken breast, creating a pocket for the filling.

    • Place a layer of sliced onions and lemons in the pocket, along with 3 sprigs of fresh thyme or a pinch of dried thyme.

    • Brush olive oil over the top of each chicken breast and sprinkle with sea salt.

    • Arrange the chicken in a baking dish and add 5 tablespoons of water.

    • Bake covered for 45 minutes. Then broil for an additional 3 to 5 minutes until crisp.

    • Serve with the yogurt sauce and a green salad.

    Did you know?

    • It’s no secret that chopping raw onions can make you cry, but the why is a little complicated. Basically, cutting into an onion triggers a chain of chemical reactions, releasing compounds into the air that then come in contact with your eyes and produce a mild form of sulfuric acid. Before you chop, try chilling the onion for 15 to 30 minutes and see if you shed less tears!
    avery patten

    Avery Patten, of North Chattanooga, enjoys developing healthy recipes that highlight fresh, local produce. This chicken dish is one of her all-time favorite comfort foods!

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