Lemon Chicken

This baked Lemon Chicken is a quick and simple dish that combines the bright, tangy citrus taste of lemon with the savory flavor of fresh herbs and garlic. Serve it over mashed potatoes, with a side of pasta or rice to soak up the flavorful sauce.

Easy Lemon Chicken Recipe

This Lemon Chicken marinade packs a robust flavor that permeates the chicken. In this recipe, I use chicken thighs for a cost effective and flavorful dinner option but you could adapt this recipe using a whole cut up chicken or bone-in chicken breasts. The tangy lemon flavor complements the chicken beautifully, making it a refreshing and satisfying weekday meal. How to make tangy Lemon Chicken in the oven: (Scroll down for full printable recipe.)

• Herbs – Use a sharp knife to chop the parsley, rosemary and chives.
• Combine the Marinade – Whisk together the lemon juice, olive oil, parsley, rosemary, chives, garlic, oregano, and black pepper.
• Coat the Chicken – Arrange chicken thighs In a large Ziploc bag or a shallow dish. Pour the marinade over the chicken. Seal the bag turning to coat the chicken pieces evenly. Chill for 2 hours up to 4 hours.
• Oven – Preheat oven to 375°F. Spray a 13×9 inch baking dish with cooking spray.
• Transfer Chicken Thighs to a Baking Dish – Remove the marinated chicken thighs from marinade and arrange them side by side in the baking dish. Pour the marinade on top. Season the tops of the chicken with salt and black pepper to taste.
• Bake – Transfer to the oven. Bake per the recipe until an instant read thermometer reaches 165°F-175°F. (Drain pan juices and broil in the last 5 minutes to brown the skin further, if desired)
• Let stand 5 minutes then serve drizzled with the pan juices garnished with lemon slices and fresh rosemary.

How to Make the BEST Lemon Chicken Recipe

• Key ingredients you’ll need to make homemade baked Lemon Chicken: Eight bone-in chicken thighs (4-5 pounds) skin intact, fresh lemon juice, olive oil, flat leaf parsley, fresh rosemary, fresh chives, garlic, dry oregano, salt and black pepper. Sliced lemon and rosemary for garnishing.
• Kitchen tools you’ll need: Medium size mixing bowl, sharp knife and cutting board, measuring cups and spoons, large Ziploc bag or nonreactive dish for marinating the chicken pieces, 13×9 inch baking dish.
• You can use boneless skinless chicken thighs for this recipe. When doing so, adjust the cooking time so as not to overcook. Boneless will cook in less time. 
• The combination of fresh herbs in the chicken marinade adds depth of flavor. You could customize using different herbs such as thyme or tarragon.
• The chicken juices mixed with the marinade makes a simple yet delicious sauce while the chicken bakes. This is delicious served over rice or pasta drizzled with the lemon sauce. You could also drain the liquid from the baking dish into a small saucepan. Allow it to reduce on the stovetop while you brown the chicken under the broiler to intensify the flavor.
• The fresh herbs will char in the oven but shouldn’t burn. This is a natural part of the baking process.
• There are always variables in cooking depending on the weight and size of the chicken. It’s important to make certain the chicken is fully cooked so utilize an instant read thermometer looking for 165°F-175°F internal temperature.
• At the end of baking, you can drain the juices from the pan to expose even more of the chicken skin to brown under the broiler. Serve the cooking liquid on the side.
• Storage and Leftovers: Store quick Lemon Chicken chilled in the refrigerator for up to 3 days. Reheat on a sheet pan in a 350°F oven for 8-10 minutes and warm-up the sauce separately in the microwave. You could also reheat chicken pieces in an air fryer.

Lemon Chicken Side Dishes

• Loaded Grilled Baked Potatoes would be a tasty option that everyone loves.
• Serve this lemon garlic chicken over Rice Pilaf to soak up the sauce.
• Make ahead Chopped Salad is filled with color and texture.
• Broccoli Fettuccine Alfredo is creamy and flavorful.
• Boursin Pasta is impressive enough for company but simple enough for a weekday meal.
• Easy Mashed Potatoes you’ll make on repeat.
• Peppery Arugula Salad is apples and candied pecans.
• Homemade French Bread to dip in the sauce.
• Homemade Pasta from The Pioneer Woman.

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Helpful Kitchen Items:

• 13×9-inch Baking Dish
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board

Print

Lemon Chicken Recipe

Course Main Course, Poultry

Cuisine American, Southern

Keyword baked-lemon-chicken-recipe, lemon-chicken-recipe

Prep Time 10 minutes minutes

Cook Time 12 hours hours 50 minutes minutes

Stand time 5 minutes minutes

Total Time 13 hours hours 5 minutes minutes

Servings 8 servings

Calories 384kcal

Ingredients

• 8 bone-in chicken thighs (4-5 lbs) skin intact
• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1/4 cup chopped fresh flat leaf parsley
• 2 Tbsp chopped fresh rosemary
• 2 Tbsp chopped fresh chives
• 2 Tbsp minced garlic
• 1 tsp dry oregano
• 1 tsp salt plus additional for seasoning the top
• 1 tsp black pepper plus additional for seasoning the top
• sliced lemon wedges and rosemary for garnishing

Instructions

• In a medium bowl whisk together the lemon juice, olive oil, parsley, rosemary, chives, garlic, oregano, and black pepper.
• Arrange chicken thighs In a large Ziploc bag or a shallow dish. Pour marinade over the chicken. Seal the bag turning to coat the chicken pieces evenly. Chill for 2 hours up to 4 hours.
• Preheat oven to 375°F. Spray a 13×9 inch baking dish with cooking spray.
• Remove chicken from marinade and arrange thighs side by side in the baking dish. Pour the marinade on top. Season the tops of the chicken with salt and black pepper to taste.
• Transfer to the oven. Bake for 45-55 minutes or until an instant read thermometer reaches 165°F-175°F. (Broil in the last 5 minutes to brown the skin further, if desired)
• Let stand 5 minutes then serve drizzled with the pan juices garnished with lemon slices and fresh rosemary.

Notes

• • You can use boneless skinless chicken thighs for this recipe. When doing so, adjust the cooking time so as not to overcook. 
  • The combination of fresh herbs in the chicken marinade adds depth of flavor. You could customize using different herbs such as thyme or tarragon.
  • The chicken juices mixed with the marinade makes a simple yet delicious sauce while the chicken bakes. This is delicious served over rice or pasta drizzled with the lemon sauce.
  • You could also drain the liquid from the baking dish into a small saucepan. Allow it to reduce on the stovetop while you brown the chicken under the broiler to intensify the flavor.
  • The fresh herbs will char in the oven but shouldn’t burn. This is a natural part of the baking process.
  • There are always variables in cooking depending on the weight and size of the chicken. It’s important to make certain the chicken is fully cooked so utilize an instant read thermometer looking for 165°F-175°F internal temperature.
  • At the end of baking, you may need to drain the juices from the pan to expose even more of the chicken skin to brown under the broiler. Serve the cooking liquid on the side.

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Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 2g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 404mg | Potassium: 337mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 324IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg

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