Lemon Chicken

Annie's Eats

My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

51 comments

posted in: Chicken, Main Dish

04.15

2010

I’m really amazed at how my tastes change with the seasons. It’s certainly not intentional, but when the weather warms up I’m immediately in the mood for light, spring-inspired fare. (Likewise, once fall rolls around, I’m all about chili and everything pumpkin, pumpkin, pumpkin!) I have started to really enjoy lemon in desserts and baked goods, but I have yet to make many main dishes with lemon as the primary flavor. The marinade and sauce provide just the right amount of lemon flavor without being overpowering or sour. My main change was to dial down the amounts of fresh herbs because I thought they seemed a bit too much and I wanted the lemon to shine through. I served this with baked garlic rice pilaf and roasted broccoli, and we thought the rice was the perfect compliment with its own little hint of lemon flavor.

Lemon Chicken
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Ingredients:
2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished

Directions:
Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.

Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

Source: adapted from Simply Recipes

http://confessionsofacookbookqueen.blogspot.com/ kristan roland

Looks wonderful!! What a beautiful picture.
Ariana from Chicago

Annie, this is very similar to the recipe I use. It’s delish! Only other things I add is some grated onion and olive oil to the marinade/”vinagriette”. Hands down one of our faves.
http://andrea-thekitchenwitch.blogspot.com Andrea the Kitchen Witch

I love lemon with chicken. This looks amazing!! Beautiful recipe and photography!
http://ourlifeinfood.wordpress.com Carrie

This really looks excellent! Chicken piccata is one of my absolute favorite dishes (and my husband’s), so I know that we’d love this as well. I too love lemon in the spring time!
http://doubledippedlife.blogspot.com Double Dipped Life

This looks great! Crisp and refreshing.
http://shamrockandshenanigans.blogspot.com/ Shamrocks and Shenanigans

This looks so good! We eat a ton of chicken so I have got to try this! I will link it back to you when I do :)
http://kelseysappleaday.blogspot.com Kelsey

I totally agree with you about changing tastes. I just wrote almost the same thing in my blog. Hooray for spring and for this delicious recipe!
http://joanne-eatswellwithothers.blogspot.com Joanne

I have to say. I crave pumpkin year round. But other than that, it is definitely weird how tastes evolve. I was all about apples all fall. Then grapefruit all winter. Now we’ll see where the weather takes me…

This looks delicious. I think with the sides, you’ve made an absolutely perfect meal.
http://www.ramblingtart.com/ Krista

Truly summery, light and zesty, Annie. :-) This is so pretty with that wonderful crispy chicken skin. :-)
Jen

I could be wrong, but after you marinade something (especially chicken!) you should be throwing out any leftover marinade. Putting the excess marinade that has been in contact with raw chicken over cooked or semi-cooked chicken seems like a no-no to me. Perhaps since it’s only half-way through the cooking it would be heated enough to kill any bacteria? I don’t know, but when I try this, I’ll be skipping that step :/ (Or, making some extra marinade to reserve before coming in contact with the chicken.)
Looks delicious though. I’ve not tried lemon chicken, ever. But my tastes are growing so I’ll give it a try!
Annie

Jen, normally you would be correct, but that extra 25 minutes or so of cooking time is plenty to kill the bacteria, especially at this high temperature. I think it’s fine, and I am a doctor after all :)
http://www.cheycancook.blogpspot.com Cheryl Cormier

This looks amazing and savory! When I make lemon chicken, it incorporates lemon jello powder, which freaks the husband out! I’ve have to try this one:)
http://www.j3nn.net Jenn

I noticed the same thing; my palate changes with the season, too. I’ve been wanting very light and summery flavors as well, especially citrus and cherry. Your chicken looks fantastic. :)

Jenn
http://thecutestlittlehouseintown.blogspot.com Erica

Annie, I’m thinking of making this meal soon but have a question about how you made the chicken and the garlic rice for the same meal. One requires 375 degree oven while the other requires 425. Did you use two ovens or did you meet the temps in the middle? I would love to make this complete meal like you did because it sounds so good! Thanks!!
Annie

Hi Erica,
Great question, I meant to mention that in the post. I just split the difference and set the oven at 400˚. It worked perfectly!
http://thecutestlittlehouseintown.blogspot.com Erica

Yay! That makes me so happy! Did that affect the times for both the meals too???? I’m assuming that it will… I’ll keep a close eye.
HLE

This looks amazing! I have been on such a lemon kick lately. I must try this ASAP.
http://www.wannabechefmysti.blogspot.com Mysti

Looks great! another awesome chicken recipe, definently going to try this out!! thanks so much for all your post, i have enjoyed them so much since I found your blog a couple weeks ago!
Jen

Thanks for replying to my comment! That sets my mind at ease a bit. We’ve never encountered any food-poisoning, and I didn’t want to risk it now haha. After all, the majority of food-poisoning incidents are from home-prepared meals.
I may try the whole recipe now :) Thanks again!
Annie

Erica, nah, it’s only a 25˚ difference for each, and I figure many ovens vary by about that much in their temperature cycling. I used the times indicated in the recipes and it was fine.
Kim

Hi Annie. This chicken looks great! Quick question…is the posted recipe the original or does it already reflect the decreased amount of herbs? Thanks!
Jackie Purcell

I just uncovered your blog and so look forward to sitting down at
the end of the day and “filling” up with the recipes. I have been cooking
for MANY years and never tire of the symphony of the scents and tastes
of a well orchestrated meal. You are a marvelous conductor!! Thank you.
Annie

Hi Kim,
I always post recipes as I made them, so in this case, I indicated the reduced amount of herbs. You can click the link at the bottom to compare to the original to see what changes (if any) I make.
http://adorkable-me.blogspot.com/ Melanie

Already made this for dinner last night, Annie. It was superb! And I served it with a side of broccoli and garlic rice (though I just cooked my brown rice in the rice cooker and threw in some garlic salt!) Thanks for having a thought process and a food craving that lines right up with mine! You never fail to give me inspiration when I need it!
Neen

Annie -

This looks like another great recipe! Fresh lemons are a must-have in our house. Can you use boneless chicken breasts?
http://oneshotbeyond.wordpress.com/ oneshotbeyond

I’ve been on a lemon kick lately, but it doesn’t have anything to do with the season! I like the look of this chicken!
Annie

Hey Neen,
I wouldn’t recommend boneless skinless breasts for this recipe because the use of the thighs/drumsticks, and the skin provides a lot of flavor. I have a different lemon marinade that I use for chicken kabobs and that would definitely work for the boneless skinless chicken breasts. I’ll share that soon.
http://www.nibblemethis.com Chris

Oh Annie, those look perfect! I am going to have to take this recipe to the grill!
Kamilah

I absolutely LOVE your blog! I don’t know if I haven’t seen it or missed the post, but I would love the recipe to your baked garlic rice pilar. If at all possible can you tell me where I can find it? Thanks for all the wonderful work you put into this blog. I am always telling my friends about your recipes and to read for themselves.
Annie

Kamilah, you can find it by using the search bar. It’s one of our favorite side dishes!
marissa

Made this last night but didn’t have fresh lemons so I used juice in a jar (gasp I know!) and substituted orange zest. It was delish!! My kiddos and hubster loved it too. Thanks!
http://www.thecreativepot.net Marisa

I love lemon flavoured things. *bookmarked*
http://lynneskitchen.wordpress.com lynneskitchen

This is really a wonderful recipe. Highly recommendable!
http://momscookingclub.blogspot.com/ Jamie

I have the same recipe posted on my blog right now. It’s a wonderful way to make chicken. Lemon and chicken are a great combination.
http://ourlifeinfood.wordpress.com Carrie

This was one of the best roasted chicken recipes that I’ve tried. I just loved the tart, lemony flavor! Thanks so much for sharing and for your wonderful photography – that picture drew me right in!
Annie

Peggy, you can subscribe by clicking “RSS Entries” at the top right of the page. I do not do manual subscriptions myself.
Sally

Could you also use bone-in skin on chicken breasts for this recipe?
Annie

Sure.
Sally

Oh ok. I ask because only thighs and legs are mentioned in the recipe and didn’t know if breasts wouldn’t cook through in 50-55 minutes.
Annie

Well, the cooking time may vary. You’ll have to check and make sure it’s cooked through.
http://savoringtoday.com Judy@Savoring Today

Adding this to “must try” list, thanks for posting the recipe :)
http://Www.bluemoonshinedesign.com Shelly

I made this tonight for dinner and it was fantastic!
Jennifer

Tried this recipe last night and it was amazing!!!! Not only did it taste amazing but it looked beautiful too!!!
http://craftyladytoo.blogspot.com Vicki

Annie,
We just loved your chicken.
I marinated it overnight, it was so lemony.
It’s now our new family favourite!
My son told me I was a star, which really made it worthwhile :)
Maria

Thanks so much, we loved it! <3
tabitha

love
http://expressionsofacraftaholic.blogspot.com Samantha

Just wanted to say Thank You for this delicious recipe! My husband and children loved it so much! The skin tasted amazing!
Meagan Townley

Best lemon chicken we’ve EVER made…thank you so much for sharing your recipe!
Alison

When I read all the comments, I thought there was no way it was THAT good. Well, I was wrong! I agree- the best chicken I’ve ever made. Amazing!!! I poured the pan juices over the chicken at the end and it just added to the wonderful flavors. This recipe stays! Thank you!!
Lorieubanks

Chicken looks delicious and can not wait to try it. I do have a question about pouring the remaining marinade over the chicken halfway through baking. How safe is it to use the marinade after having had the raw chicken in it and then using it again? You always wonder about this considering the raw chicken. Maybe I misunderstood the recipe directions.
Anonymous

Because it will be baked, it is safe.