Reviewed: Oct. 4, 2007

Good flavor but I suggest cooking it at 400. Onions were not cooked. Make it with sliced potato and WOW!

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Reviewed: Jul. 10, 2007

Very bland - won't make our menu rotation. Chicken was tender but other than that, there's not much positive to say about this one. Took longer to cook than stated, onions didn't soften up, and there was very little flavor. Perhaps this would be a good way to cook chicken for other recipes such as salads or pastas, but it didn't stand well on it's own.

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Cris

Cooking Level: Expert

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Reviewed: Jun. 11, 2007

Great recipe: One way to make sure the chicken stays moist is to spray cooking spray on the bottom of the pan. I always add extra spices to recipes and I did just that for this one. I added parsley, oregano, and basil sprinkling it on the chicken with the paprika, salt and pepper. I also sprayed the top of the chicken with cooking spray to keep it moist. It took about 45 minutes to cook the chicken. The chicken was very moist and by itself was a little to much lemon juice but I mixed it with white rice and the flavors where perfect. I will def. make this again and would recommened it.

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akschalk

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Reviewed: Jan. 23, 2007

Okay it took a lot of time to prep no big deal - the chicken was very moist which is a good thing but overall I was dissappointed...Oh did anyones garlic ever turn grenish/blue? I bought it today it looked fine and smelled fine so Im thinking maybe it was the interaction with the lemon juice and chicken stock (substituted for wine)..well if we all get sick i will be owning a keyfood lol

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Diana

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Dec. 7, 2006

hated it- very bland- although it smelled great while cooking...

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Kat

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Reviewed: Oct. 15, 2006

This recipe was great! I added thinly sliced potatoes to the bottom. I also omited the wine because I didn't have any on hand. The potatoes soaked up all of the delicious flavor. I will definately try this again!

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Julie

Cooking Level: Intermediate

Home Town: Patterson, Louisiana, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 7, 2006

My husband and I enjoyed this dish very much! I didnt use as much lemon juice as it originally called for, but used a little more white zinfandel and it turned out so moist! Smelled and tasted great.

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tigerlily896

Cooking Level: Beginning

Home Town: Round Rock, Texas, USA

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Reviewed: Aug. 17, 2006

My husband and I were both very pleased with this recipe. We squeezed lemons for the juice, and omitted the paprika, simply because we didn't have any on hand. We also used thinner chicken breasts, which really soaked up the flavor. I plan to incorporate it with pasta next time.

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BeckyBooBop

Cooking Level: Intermediate

Home Town: Romance, Arkansas, USA

Living In: Searcy, Arkansas, USA

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Reviewed: Aug. 12, 2006

This was ok

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Stacy C.

Cooking Level: Intermediate

Living In: Monticello, Iowa, USA

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Reviewed: Mar. 19, 2006

Amazing! The lemon adds a subtle zing. Very simple and quick to prepare. I tried skipping the wine once and substituted for a little water and it still tasted great!

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lisa_rodgers1

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2006

My fiance is super-picky, so this was a good recipe for him. I thought it was just all right, but he seemed to enjoy it quite a bit. I marinated the chicken overnight in the ingredients, and that seemed to make it more moist and flavor infused. I will probably make this again, but I will modify some more.

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Ktkat28

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 25, 2006

I really enjoyed this chicken. However, there was not enough taste too it, even after using plenty of paprika. To make it more appealing, I cooked it with tortellini pasta. I placed the chicken, with the onions and garlic slices and placed it on a bed of tortellin, stuffed with aspargus and cheese.Very good! My fiance liked it better the second time! I suggest it.

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Alexis Murray

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Reviewed: Feb. 13, 2006

I was really hoping to like this recipe; unfortunately, after two preparations using the original, unmodified recipe, I can't say that I do. I will not be making this again, nor can I think of any changes to make to the recipe to improve it in my opinion.

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JOHN STERBENZ

Cooking Level: Intermediate

Home Town: Dearborn Heights, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Jan. 10, 2006

Too much garlic. Not enough cook time. Okay, but had to change a few things.

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Cristy S.

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Reviewed: Dec. 1, 2005

This recipe was good, but I had to change a few things as always- I just can't help myself! Instead of white wine I used white zinfandel- this type of wine with chicken is awesome, gives a very unique but delicious flavor. I would have used half the amount of lemon juice; I love lemon, but I don't want it to be the main flavor of the dish- a little overpowering. I did not use a whole head of garlic, and probably would have prefered it minced instead of sliced. No paprika. I used garlic powder instead. Other than that it was great!

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Lindsay Lu

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Sacramento, California, USA

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Reviewed: Nov. 30, 2005

This was a good recipe, very easy to make although it did take longer to cook. Next time I will put a couple of drops of oil on the chicken before the paprika so it wont be so dry. Otherwise it was great. Thanks for sharing.

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A. Apolskis

Cooking Level: Beginning

Living In: San Diego, California, USA

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Reviewed: Oct. 29, 2005

easy to prepare (my first recipe ever cooked for my girlfriend! - i know, i'm a lamer) a little too much garlic for me though. i'd use at least half of what it calls for unless you're into that kind of thing.

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tangles

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Reviewed: Oct. 19, 2005

I was not very impressed with this recipe. It took twice as long to cook as listed and it make a nice chicken breast but not much taste. The chicken was great for salads or pastas later but as a main dish not too exciting.

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tuxaby

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Reviewed: Oct. 14, 2005

Wow. What a disaster. I tried spicing it up as suggested, but this recipe is truly hopeless. Sorry.

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Elgar

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Apr. 29, 2005

This was THE worst recipe I have ever tried...very easy to make, but it had my husband throwing up all night. I tried a bit and did not care for it either.

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JANELLF

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Baked Chicken and Onions

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