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Lemon Chicken
Lemon Chicken
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
115 minutes
Zesty lemon chicken with garlic, herbs, and butter - perfect for a quick and flavorful weeknight meal.
Ingredients:
  • 3 to 4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
  • 4 teaspoons lemon zest (about zest from 2 lemons)
  • 1/3 cup lemon juice
  • 2 cloves garlic, crushed
  • 2 tablespoons fresh chopped thyme (or 2 teaspoons dried)
  • 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons melted butter
  • Lemon slices for garnish
Instructions:
  • Prepare the chicken marinade by combining lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large bowl. Score the undersides of the chicken pieces to help the marinade absorb better. Coat the chicken with the marinade, then refrigerate for 1 to 2 hours.
  • Preheat the oven to 425°F. Place the marinated chicken in a large baking dish, skin side up. Brush each piece of chicken with luscious melted butter.
  • Simply roast the chicken: Roast in the oven at 375°F for 20 minutes, then generously brush the chicken with the marinade. Continue roasting for an additional 15 to 25 minutes until the skin is crispy and the chicken is fully cooked with clear juices and reaches an internal temperature of 165°F. Breast meat might cook faster, so adjust cooking time accordingly.
  • Rest the succulent chicken: Take it out of the oven and let it rest, covered in foil, for 10 minutes before serving.
  • Retain meat juices for chicken: Transfer pan juices to a serving bowl. Skim off fat with a tablespoon and reserve for future use or discard (avoid draining to prevent clogging). Serve chicken with juices on the side or drizzle lightly on top. Enjoy with steamed rice, buttered noodles, angel hair pasta, or mashed potatoes. Share your feedback and rating below! Thank you for trying the recipe!

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