Baked Keto Lemon Chicken Recipe

This baked keto lemon chicken recipe is full of delicious lemon, oregano and garlic flavors of the Mediterranean. Just mix up the marinade in a blender and  bake when it’s time to eat. Serve over cauliflower rice for a healthy and delicious low carb dinner. [Updated 3/21]

You might also like this keto chicken romano recipe!

So it’s a new year and I’m starting it off with some healthy recipes. Today’s is a simple baked keto lemon chicken with Greek flavors of oregano, garlic and lots and lots of lemon.

I made this because I wanted to add some baked chicken to the freezable lunches I made for this week and it was very tasty!

The marinade is simple, bright and full of lemon flavor resulting in a tasty but healthy chicken dish with a tangy lemon sauce that just happens to be low carb too.

Ingredients I used.

First of all I used boneless, skinless chicken breast. The marinade is simply whole peeled lemons, lemon zest, garlic, olive oil, oregano, salt and black pepper.

You could use boneless chicken thighs if you prefer or even bone in thighs or breast. I just would make sure either where skinless.

Make the low carb marinade in the blender.

I made the marinade in the blender because I wanted to get all the juice out of the lemons. I peeled the lemons as well as zested one and threw it in the blender with the rest of the ingredients.

Lemons are not always easy to peel so if you don’t want to go through all this trouble you can just use the fresh lemon juice but make sure you juice them well.

Let’s make our keto lemon chicken!

1. Preheat the oven to 375°F.
2. Place all of the ingredients except the chicken into a blender and whiz until all of the lemons and pureed and it makes the marinade.
3. Add the chicken pieces to a large ziplock bag or marinating container. Pour in the marinade and set in the refrigerator for at least 2 – 4 hours until you are ready to eat.
4. Transfer chicken from the marinade and place into a large baking pan. Pour about half of the marinade over the chicken. This will make the lemon sauce.
5. Bake for 30 minutes until the chicken is cooked through.
6. Note there are FAQs for this recipe below the recipe card.

If it’s not as brown as you like (mine wasn’t) set it under the broiler for a few minutes. Try not to over cook this if you are freezing for your lunches.

And that is all there is to this lemony Greek baked chicken. As I said I made this for my lunches but it made so much I even froze some for soup as well.

Keto side dish recipes to go with this.

I think this dish goes great with any kind of cauliflower rice. This spinach cauliflower pilaf would be perfect. You can also try zucchini noodles like this cheesy pepper zucchini noodles. You can make either while this dish bakes.

I hope you enjoy this baked lemon chicken recipe. I love the lemon sauce over cauliflower rice along with some toasted almonds. It’s such a simple chicken recipe and perfect for a weeknight meal.

Nutrition per serving: 629 calories
35.3g fat / 4.9g carbs / 1.4g fiber / 70.9g protein = 3.5g net carbs
(Please note, this calculation is based on 1 large chicken breast and using all of the marinade. However you don’t really consume much of the marinade so this is an over estimate.)

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Baked Keto Lemon Chicken Recipe

Yield: 4

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

This lemony low carb baked chicken is easy to make. Just marinate for a few hours and bake for 30 minutes. It's full of delicious lemon, oregano and garlic flavors of the Mediterranean.

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Ingredients

• zest of 1 lemon
• 3 lemons peeled
• 2 cloves garlic, large ones
• 1 teaspoon salt
• 1 teaspoon oregano
• ½ teaspoon black pepper
• ½ cup olive oil
• 2 lbs chicken breasts, boneless, skinless

Instructions

1. In a blender add your lemons, oil, zest, garlic and spices.
2. Blend on high.
3. Lay your chicken breasts in a marnating container or ziplock bag.
4. Pour over the marinade, cover or seal. Refrigerate 2 - 4 hours.
5. Preheat oven to 375°F.
6. Place the chicken in a baking dish and pour most of the marinade over top.
7. Bake for 30 minutes or until the chicken is cooked through. The internal temperature should be 165°F.
8. If you would like the chicken be a bit browned, you can place under the broiler for a few minutes.
9. Let set for 5 minutes or so.

Notes

Nutrition per serving: 629 calories
35.3g fat / 4.9g carbs / 1.4g fiber / 70.9g protein = 3.5g net carbs
(Please note, this calculation is based on 1 large chicken breast and using all of the marinade. However you don't really consume much of the marinade so this is an over estimate.)

You could use boneless chicken thighs if you prefer or even bone in thighs or breast. I just would make sure either where skinless.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 629Unsaturated Fat: 0g

Lemon Chicken Frequently Asked Questions.