Lemon Chicken

18 11 2010


Lemon chicken is a classic American dish. It’s pretty simple to make.


For the marinade –

  • 1/3 cup lemon juice (we used 1.5 lemons)
  • 2 teaspoons garlic
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the chicken –

  • 3-4 lbs chicken parts (preferably thighs and legs)
  • 2-3 tbsp melted butter


  1. Wash and pat dry chicken parts. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch so the marinade can penetrate into the chicken.
  2. In a big ziploc bag, squeeze out the juice from the lemons.
  3. Add thyme, rosemary, garlic, salt, and pepper into the bag. Make sure the bag is closed and shake well.
  4. Place chicken parts into the bag. Ensure the bag is closed and shake well, mixing the marinade with the chicken pieces. Place bag in refrigerator for 2 hours.
  5. Preheat oven to 425 degrees F.
  6. Remove chicken from the bag and place on a single layer on a large baking dish, skin-side up. Keep the marinade aside for later.
  7. In a small pan, heat your butter until it’s melted. Brush a little melted butter on to each chicken piece.
  8. Bake chicken for 50-55 minutes; at ~25 minutes, baste the chicken pieces with the remaining marinade. Continue baking until the skins are crispy brown and the chicken is cooked through.
  9. Pour juices from the pan into a bowl. Be sure not to wash the juices down the drain!

Lemon Chicken

Our lemon chicken was crispy on the outside and juicy on the inside, with just the right amount of lemon flavor. Delicious!




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