Ingredients
- 6 bone-in, skin-on chicken breast halves
- 4 lemons, cut in half
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 ½ cups water, divided
- 1 cube chicken bouillon
Why This Recipe Is So Enjoyable
Tips For Better Flavor
- Marinate the chicken for at least 30 minutes to enhance tenderness.
- Cook the chicken on medium heat to avoid drying it out.
Step 1
Warm your oven to 350°F (175°C). Place the chicken breasts in a baking dish with the skin side up. Sprinkle half of the salt, pepper, garlic powder, onion powder, and paprika evenly over the top. Then, flip the chicken over and season the other side with the remaining spices. Squeeze fresh lemons over the chicken, toss the squeezed lemons away, and pour in 1 cup of water around the chicken.
Step 2
Pop the dish into the oven and let it bake for about 30 minutes. While that’s cooking, mix the remaining 1 ½ cups of water with the chicken bouillon in a saucepan and bring it to a boil. Once the initial baking time is up, pour this flavorful broth over the chicken, flip the pieces skin side up again, and return them to the oven.
Step 3
Keep baking the chicken until the skin turns golden and crispy, and the meat is cooked through—no pink near the bone and juices run clear. This should take around 45 more minutes. To be sure, check with a meat thermometer; it should read 165°F (74°C) near the bone. Enjoy!
