Lemon Chicken Recipe
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 13x9 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.
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