Easy Lemon Chicken Recipe
Easy Lemon Chicken Recipe

Today you should try to learn an easy lemon chicken recipe. Cooking chicken meat is indeed very fun and satisfying. Chicken is one of the most popular meats in the world. That’s why there are so many chicken recipes.

How about combining chicken with lemon? Hmm, surely it will be very interesting and delicious. You can use chicken thighs, chicken breasts, etc. According to your taste, If you don’t like chicken skin, throw it away. However, if you like chicken skin, feel free to cook it with chicken skin. The seasoning that permeates perfectly into the chicken meat, the lemon that is able to give a special touch of taste, wow, this is really delicious!

Easy Lemon Chicken Recipe

Prepare time: 10 min
Cook: 45 min
Marinating: 1 hr
Ready in: 1 hr 15 min


  • 3 to 4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
  • 4 teaspoons lemon zest (about zest from 2 lemons)
  • Lemon slices for garnish
  • 1/3 cup lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons butter, melted
  • 2 cloves garlic, crushed
  • 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
  • 2 tablespoons fresh chopped thyme (or 2 teaspoons dried)


1Marinate chicken:
Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine. With the tip of a sharp knife, cut into the underside (skinless) of each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.)

2Place the chicken pieces in the bowl and turn to coat with the marinade. Place in the refrigerator and marinate for 1 to 2 hours. Place chicken in baking dish, brush with butter:
Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush melted butter on each piece of chicken.

3Bake and baste with marinade:
Bake for 20 minutes and baste the chicken pieces generously with the reserved marinade. Continue baking for another 15 to 25 minutes (a total of 35 to 45 minutes), until the skins are crispy brown, and the chicken is cooked through, juices running clear (internal temperature of 165°F). Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

4Let the chicken rest:
Remove from the oven and let the chicken rest, covered in foil, for 10 minutes before serving. Save meat juices to serve with chicken:
Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain).

5Serve the chicken with the juices on the side or a little poured over the top of the chicken. Serve alone, or with steamed rice, buttered noodles, angel hair pasta, or mashed potatoes.