Baked Lemon Chicken
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6
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Calories
493 kcal
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Course
Main Course
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Cuisine
American
Baked Lemon Chicken
Description
Baked Lemon Chicken involves roasting chicken thighs with their skins on, allowing them to develop a golden, crispy exterior while locking in moisture. The accompanying mini red potatoes and sliced onions cook alongside, absorbing the bright, tangy flavors from the fresh lemon slices and juice incorporated in the olive oil-based marinade.
The marinade is seasoned with minced garlic, fresh thyme, crushed red pepper flakes, salt, and pepper, creating a blend of citrus brightness, subtle heat, and herbal notes. Baking uncovered ensures caramelization on the chicken skin and tender roasting of the vegetables. The result is a well-rounded dish with contrasting textures from crispy chicken skin and soft, flavorful potatoes.
This dish is complete on its own but can be served with a fresh green salad or steamed vegetables for added freshness. The pan juices can be spooned over servings to enhance flavor and moisture.
According to the notes, whole chicken pieces broken down can be substituted for thighs if preferred. Ensuring the chicken reaches an internal temperature of 165°F confirms safe and juicy doneness. The recipe advises baking for about one hour, which should suffice to cook potatoes and chicken thoroughly.
Ingredients
- 6 chicken thigh skin on, bone-in
- 1 pound mini red potatoes washed
- ½ yellow onion sliced
- 2 lemon 1 sliced and 1 juiced, plural
- ⅓ cup olive oil
- 2 cloves garlic minced
- 1 tablespoon thyme plus sprigs for garnish, fresh
- ½ teaspoon red pepper flakes crushed
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F. Spray a 9-inch x 13-inch baking dish with non-stick cooking spray.
- Arrange chicken pieces (skin side up), potatoes, sliced onion, and lemon slices to fit in the pan.
- In a small bowl, mix together lemon juice, olive oil, garlic, thyme, crushed red pepper, and salt and pepper. Pour mixture all over chicken, potatoes, lemons and onions coating all ingredients evenly.
- Bake uncovered for about 1 hour, or until potatoes are completely cooked and chicken has an internal temperature of 165 degrees F. Remove from oven. Serve warm with pan juices.
Notes
- You can use a whole chicken broken down instead of just chicken thighs if you prefer.
- Roast uncovered to achieve crispy skin and tender potatoes.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Pan juices are flavorful and can be spooned over the dish when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 36g | 55% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 142mg | 47% |
| Sodium | 517mg | 22% |
| Potassium | 710mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 28mg | 31% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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