Lemon Garlic Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
4
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Calories
496 kcal
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Course
Main Course, Condiments
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Cuisine
American
Lemon Garlic Chicken
Description
Lemon Garlic Chicken begins with a marinade blending minced garlic, lemon zest and juice, honey, olive oil, black pepper, kosher salt, crushed red pepper flakes, oregano, and parsley. The chicken pieces are coated thoroughly and rested for 1 to 2 hours to absorb these flavors. Roasting at 425°F on a wire rack promotes even cooking and browning. For bone-in, skin-on chicken, starting skin side down and flipping halfway crisps the skin nicely.
The finished chicken offers a bright citrus aroma balanced by the savory garlic and gentle heat from red pepper flakes. The honey lends a subtle sweetness that caramelizes lightly in the oven. Served with fresh parsley and an additional squeeze of lemon juice, it can be enjoyed hot or warm.
To ensure safe doneness, cooking times vary based on the cut and whether the pieces have skin and bones. Using an instant-read thermometer is recommended, aiming for 165°F internal temperature or removing at 160°F and resting for 10 minutes as carryover heat finishes cooking.
Ingredients
- 3 large garlic minced, cloves
- 2 lemon zested, plural
- ¼ cup lemon juice from zested lemons
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes crushed
- 2 tablespoons honey
- ¼ cup olive oil
- 1 tablespoon oregano chopped (or 1 teaspoon dried, fresh
- 2 tablespoons parsley chopped
- 2 pounds chicken thighs or other chicken pieces (breasts, legs, wings, etc.)
Instructions
- In a small bowl combine the garlic, lemon zest, lemon juice, black pepper, kosher salt, crushed red pepper flakes, honey, olive oil, oregano and parsley. Whisk to combine.
- Place the chicken pieces into a zip top storage bag and pour the marinade over the chicken. Press the air out of the bag and seal. Massage the bag to completely coat the chicken pieces well with the lemon marinade.
- Let the chicken rest for 1-2 hours to soak in the flavors. When you're ready to cook the chicken, preheat the oven to 425° F.
- Position a wire rack over a rimmed sheet pan (to catch any drippings or juices).
- Place the chicken pieces on the wire rack (not touching) and bake for 35-40 minutes. Flip the chicken halfway through baking.
- Pro-tip: Bake the chicken skin side down to start, then flip to skin side up at the halfway point to brown and crisp the skin if using bone-in skin-on chicken.
- Sprinkle with extra parsley and a squeeze of lemon juice to serve.
- Chicken can be served hot or chilled for a picnic.
Notes
- Adjust baking times according to chicken cuts and whether pieces are bone-in or boneless, skin-on or skinless.
- Use an instant-read thermometer to check internal temperature; cook to 165°F or remove at 160°F and rest for 10 minutes.
- Massaging the marinade into the chicken well and allowing 1-2 hours rest helps develop flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 694mg | 29% |
| Potassium | 359mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 16mg | 18% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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