Baked Chili Lemon Butter Split Chicken Breasts

This is a quick, simple, go to meal that can be turned into a variety of things. Once you cook the chicken breasts, you can chop them up into cubes, and store in the refrigerator to use on salads. Or you can serve with some rice and green beans for a complete dinner.

I like getting pasture raised whole chickens when we can, but at $15 a chicken, it’s kind of pricy and sometimes I just buy packs of chicken breasts at the store. Getting the chicken breasts with the bone in makes for the most nutritious and delicious chicken.

Ingredients

4 Split Chicken Breasts (bone in)
1 Stick of Butter
2 Lemons
Chili Powder
Garlic Powder
Onion Powder
Real Salt
Pepper

Directions

Preheat the oven to 350º F.
Squeeze the lemon over the chicken breasts.
Raw Split hicken Breasts and Lemon
Sprinkle both sides generously with all of the seasonings.
Place 2 T. of butter on top of each chicken breast.
Seasoned, Buttered, and Ready to Bake
Bake at 350º F for 1 hour.
Baked Split Chicken Breast
Pre-cut the breast while it’s still on the bone. I like doing this for the kids especially, but when the pieces are cut up like this, they can really soak up all of the juices, and besides, it’s easier for me to eat it that way!
Pre-cut the Chicken Breast
Let the cut up chicken breast soak in the juices. You can eat it right away at this point, pop it back in the oven on the lowest setting to stew a bit, or cover and put back in the fridge.
Soaking up the Juices
Serve! This chicken makes an excellent topping for any salad, hot or cold. I also like serving it over a bed of white rice and beans. My favorite thing to do lately is to sprinkle everything with cayenne pepper. I like the spice!
Chicken, Rice, and Green Beans

Cayenne Pepper Explosion