Lemon Chicken


Happy Hump Day!

Thanksgiving is almost here and I could taste the turkey already. For some reason I am not as excited as other years but I am definitely looking forward to eating turkey. I have been dreaming about it. When I watch Guy Fieri on Diner, Drive Ins and Dives I just want to jump through the TV screen! The last show I watched was all about turkey and I went to bed hungry.

To help a bit with the turkey craving I made a delicious Lemon Chicken. I know it’s not the same thing but it was kind of close.

Look at that beautiful browned skin…add some beautiful vegetables and you are set!

Eating this is definitely helping me hold over until Thanksgiving.

Lemon Chicken


  • 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
  • 2 Tbsp lemon zest
  • 1/3 cup lemon juice
  • 2 cloves garlic, crushed
  • 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
  • 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
  • 1 teaspoons salt
  • 1 teaspoon black pepper
  • 2-3 Tbsp melted butter
  • Lemon slices for garnish
  • assorted chopped vegetables (potatoes, sweet potatoes, carrots, celery,peppers,mushrooms-optional)


1.  Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 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 a little melted butter on to each piece of chicken.

3.  Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade. If adding vegetables now is a good time to nestle them in between the chicken and continue baking.

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. If needed adjust cooking time until all chicken and vegetables are completely cooked.

Let rest, covered in foil, for 10 minutes before serving.

4.  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). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

I added the vegetables so that I would have a side dish that cooks along with the chicken. No extra pans needed!



Recipe adapted from Simply Recipes



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