Durango Chicken
Jump to RecipeI have been cooking this chicken dish for years and have yet to tire of it. It's always juicy and tender...and oh, SO easy to make! Perfect for ANY night of the week! It pairs well with just about any side dish (rice, potatoes, pasta, etc.) and your favorite vegetable (salads, broccoli, asparagus, squash, etc.). Enjoy!
Ingredients
- 4 Chicken Breasts Trimmed, rinsed and dried
- 2 Lemons Juice of 2 Lemons
- ½ Cup Butter Melted
- 1 Tablespoon Paprika
- 1 Tablespoon Oregano
- 1 teaspoon Garlic Salt
- ¼ teaspoon Ground Pepper
Instructions
Preparation
- Gather all ingredients.
- Trim, rinse and dry chicken breasts. Place them in a large ziploc baggie and set aside while you prepare the marinade.
Making the marinade
- In a medium-sized bowl, combine the Melted Butter, Lemon Juice and Spices. Mix well.
- Pour the marinade into the baggie with the chicken and seal well. Gently turn bag over several times to completely coat the chicken breasts with the marinade. Place the baggie in a large baking dish (the one you will be using to bake the chicken) and refrigerate for at least 2 hours (or overnight/the morning of, if you're making it ahead of time).
Baking the Chicken
- Preheat oven to 325 degrees.
- While the oven is preheating, pull the marinated chicken out of the refrigerator and dump the entire contents into the large baking dish ~ Note: the butter in the marinade will have solidified...I just place these "chunks" of solidified butter onto the chicken breasts, so they will melt into the chicken while baking.
- Bake for 40-45 minutes, uncovered.