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Lemon Chicken
This easy roasted lemon chicken breast is flavored with fresh lemons, onions, garlic, and herbs. The skin is crispy and golden brown, while the meat is tender and juicy!
Prep Time
10 mins
Cook Time
45 mins
Additional Time
10 mins
Total Time
1 hr 5 mins
Servings:
2
- 4 people
Calories:
424 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 lemon thinly sliced, plural
- 1 onion large sweet variety; thinly sliced
- 2 cloves garlic peeled and smashed
- 3 thyme sprigs, fresh
- 2 rosemary sprigs, fresh
- 3 lbs. chicken breast about 2 large chicken breasts, bone-in, skin-on, split
- olive oil
- kosher salt to taste
- ground black pepper to taste
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet or a roasting pan with foil or parchment paper for easy cleanup, if desired. Spray with cooking spray or brush with olive oil.
- Arrange the lemon slices, onion slices, garlic cloves, thyme sprigs, and rosemary sprigs in the prepared pan.
- Pat the chicken very dry with paper towels. Rub with about 1 tablespoon of olive oil; season liberally with salt and pepper.
- Place the chicken (skin-side up) on top of the sliced lemons, onions, garlic, and herbs.
- Roast the chicken for 45 minutes, or until the meat reaches an internal temperature of 165°F.
- Allow the chicken to rest for 5-10 minutes before serving.
Cup of Yum
Notes
- Bring the chicken to room temperature for about 30 minutes before roasting in order to ensure even cooking.
- Pat the chicken dry before seasoning. Removing the extra moisture will help the skin get nice and crispy in the oven.
- Use a rimmed baking sheet or roasting pan lined with foil. A lot of fat and juices will drip off of the chicken as it roasts, so the foil-lined sheet catches those drips and makes cleanup easier.
- The total cooking time will vary depending on the size and thickness of your chicken and on the temperature of the meat when it goes into the oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.
- For the juiciest meat, allow the chicken to rest for at least 10-15 minutes before serving.
- Scale the recipe to suit the size of your family. Make a larger bed of aromatics and roast as many chicken breasts as you need. Just make sure to leave plenty of space between the chicken pieces so that the heat can properly circulate and each piece gets crispy (rather than steamed).
- Switch up the herbs and just use your favorites. For instance, parsley, chives, and oregano are also nice options here.
- Using boneless, skinless chicken breast? Baking with the bone and the skin will give you a more juicy, flavorful breast; however, you can use boneless, skinless meat if you prefer. The boneless, skinless chicken breast will only need about 30 minutes in the oven.
- Substitute bone-in, skin-on chicken thighs for the breast meat. Chicken thighs typically have a shorter cooking time, so they will likely only need about 30-35 minutes.
Nutrition Information
Serving
1/4 of the recipe
Calories
424kcal
(21%)
Carbohydrates
1g
(0%)
Protein
47g
(94%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
145mg
(48%)
Sodium
143mg
(6%)
Potassium
510mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
224IU
(4%)
Vitamin C
2mg
(2%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 - 4 people
Amount Per Serving
Calories 424
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 424kcal | 21% |
| Carbohydrates | 1g | 0% |
| Protein | 47g | 94% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 143mg | 6% |
| Potassium | 510mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.