Description
A simple, one-pan Easy Baked Lemon Chicken recipe made with fresh lemons, herbs, and garlic for juicy, flavorful results with a crispy exterior.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 3 tbsp minced garlic
- 1/3 cup chicken broth
- 1 tbsp finely grated lemon zest
- 3 tbsp freshly squeezed lemon juice
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- sea salt and pepper
- 1 whole lemon, sliced
- 8 bone-in, skin-on chicken thighs
Instructions
- Step 1: Preheat oven to 400°F.
- Step 2: Gently heat the olive oil in a small saucepan over low heat, add minced garlic and heat until tender but not browned, about 1 minute.
- Step 3: Remove from heat, add chicken broth, lemon zest, lemon juice, oregano, thyme, salt and pepper and stir.
- Step 4: Pour the sauce into a 9 x 13 inch baking dish.
- Step 5: Pat chicken dry, place skin side up in the dish, and spoon some of the sauce over top to coat completely.
- Step 6: Slice the lemon and tuck it in, skin side down, between the chicken pieces.
- Step 7: Bake for 30 to 40 minutes (less for boneless breasts) until internal temperature reaches 165°F; place under the broiler for 2 to 3 minutes if skin isn’t crispy.
- Step 8: Remove from oven, cover with foil, let rest for 10 minutes, and spoon sauce from the bottom of the dish over the chicken before serving.
Notes
If using boneless, skinless breasts, baste frequently during cooking to prevent drying. Bone-in thighs are recommended for maximum flavor and moisture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Entrée/Main
- Method: Baking
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 293 kcal
- Sugar: 1 g
- Sodium: 88 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 110 mg
Keywords: baked lemon chicken, keto chicken, paleo chicken, one-pan chicken, lemon herb chicken