Lemon Chicken Recipe
This Lemon Chicken recipe is a bright, flavorful twist on classic roasted chicken. With a zesty lemon-garlic marinade and aromatic herbs, the chicken comes out juicy and golden with perfectly crispy skin.
It’s paired beautifully with creamy wild rice or simple roasted vegetables, making it ideal for a comforting weeknight dinner or an elegant dinner party centerpiece.
Ingredients
4 bone-in, skin-on chicken breasts or thighs
2 lemons (1 zested and juiced, 1 sliced for garnish)
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon butter
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon rosemary (fresh or dried)
Salt and black pepper, to taste
1/2 cup low-sodium chicken broth
Fresh parsley, for garnish
Instructions
1. Prepare the marinade
In a small bowl, combine the olive oil, lemon juice and zest, minced garlic, oregano, thyme, rosemary, salt, and pepper. Mix well to create a flavorful paste.
Pat the chicken dry with paper towels, then rub the marinade all over the chicken, making sure to get under the skin if possible. Let it marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
2. Sear the chicken
Preheat oven to 400°F (200°C). In an oven-safe skillet or cast-iron pan, heat the butter over medium-high heat.
Sear the chicken skin-side down for about 3–4 minutes, until golden brown and crispy. Flip and sear the other side for 2 minutes more.
3. Bake the chicken
Pour the chicken broth around the chicken in the pan, being careful not to wash off the seasoning. Add lemon slices around the chicken for extra citrus aroma.
Transfer the skillet to the preheated oven and roast for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
4. Rest and serve
Remove the chicken from the oven and let it rest in the pan for 5 minutes before serving. This helps the juices redistribute for tender, juicy bites.
Cooking Tips
Searing the skin before baking locks in juices and ensures a golden, crisp finish. Use medium-high heat and don’t flip too early—let it develop color.
Don’t skip the lemon zest. It gives a more intense lemon flavor than the juice alone and really brightens the entire dish.
Use a meat thermometer to avoid overcooking—chicken breast is best pulled from the oven right at 165°F.
For extra richness, whisk a tablespoon of cream or a splash of white wine into the pan juices after baking to make a light sauce.
If you’re short on time, boneless skinless chicken breasts can be used—just reduce baking time by about 8–10 minutes and monitor doneness carefully.
Serving Suggestions
Serve over a bed of wild rice, lemon herb rice, or creamy mashed potatoes to soak up the pan juices
Pair with steamed green beans, asparagus, or roasted broccoli for a balanced plate
Add a crisp side salad with arugula, shaved Parmesan, and lemon vinaigrette
Spoon extra pan sauce over the top and garnish with fresh parsley and lemon slices for presentation
For a Mediterranean twist, serve with garlic hummus and warm pita on the side
This lemon chicken is light, aromatic, and full of flavor—a simple yet sophisticated dish that’s sure to become a staple in your kitchen.
