If you make the recipe as is, this is a pretty healthy choice, even healthier if you leave off the butter. I used boneless, skinless chicken breasts and had half a piece over a bed of salad greens (squirt of lemon as the dressing) for my dinner. I know, I know, you think someone's hacked my blog and this couldn't possibly be me. Would it help if I said I followed up that singularly healthy dinner with a chocolate chip cookie baked in a ramekin and topped with vanilla ice cream? See, it really is me.
In any case, if you make this recipe, I don't advise using chicken breasts. As I've discovered (more than once but I keep forgetting), they dry out too easily. I baked mine a trifle too long so yup, they were a bit dry. There isn't much "sauce" although the lemon does permeate the chicken nicely, especially considering I marinated it overnight. So stick with the thighs or drumsticks per the original recipe.
However, all is not lost if you do end up with sauceless, slightly dry chicken. I searched for and found a recipe for lemon sauce (bonus: it used up more lemons). I may have to stock up on lemons after all the next time I go to my mom's. This sauce is reminiscent of the sauce for lemon chicken in Chinese restaurants and is also thick, thanks to the cornstarch. Don't be afraid to go big on the lemons – you want that nice lemon flavor.
From Juju Good News