![](https://cdn.statically.io/img/www.allrecipes.com/thmb/AOsi45wCQ1_0niNy9--l5mhOrSo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8223939-b00bfc88bc9b4c6f9d579c578533ecf1.jpg)
Ingredients
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½ cup unsalted butter, melted
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2 lemons, juiced
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1 tablespoon paprika
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1 tablespoon dried oregano
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1 teaspoon garlic salt
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salt and ground black pepper to taste
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4 (6 ounce) skin-on, bone-in chicken breasts, split
Directions
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Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 to 4 hours.
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Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
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Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Recipe Tip
You can use 1 whole frying chicken, cut up, instead of chicken breasts.
Nutrition Facts (per serving)
448 | Calories |
32g | Fat |
8g | Carbs |
35g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 448 | |
% Daily Value * | |
Total Fat 32g | 42% |
Saturated Fat 17g | 86% |
Cholesterol 157mg | 52% |
Sodium 578mg | 25% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 4g | 14% |
Total Sugars 0g | |
Protein 35g | 70% |
Vitamin C 45mg | 50% |
Calcium 78mg | 6% |
Iron 3mg | 14% |
Potassium 428mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.