Lemon Garlic Chicken

5 from 6 votes

This fresh and lively baked lemon chicken is the best. The secret is the lemon garlic marinade made with everyday ingredients. Use bone in or boneless chicken pieces for this lemon garlic chicken recipe.

Course Condiments, Main Course, Marinade

Cuisine American

Keyword baked chicken, garlic, lemon, marinade

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free

Prep Time 10

Cook Time 30

Marinating Time 2

Total Time 2 40

Servings

Calories 496kcal

Author Lisa Lotts

Ingredients

3 large cloves garlic minced
2 lemons zested
¼ cup lemon juice from zested lemons
½ teaspoon black pepper
1 teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
2 tablespoons honey
¼ cup olive oil
1 tablespoon fresh oregano chopped (or 1 teaspoon dried)
2 tablespoons parsley chopped
2 pounds chicken thighs or other chicken pieces (breasts, legs, wings, etc.)

US Customary - Metric

Instructions

In a small bowl combine 3 large cloves garlic, zest of 2 lemons, ¼ cup lemon juice, ½ teaspoon black pepper, 1 teaspoon kosher salt, ¼ teaspoon crushed red pepper flakes, 2 tablespoons honey, ¼ cup olive oil, 1 tablespoon fresh oregano and 2 tablespoons parsley. Whisk to combine.
Place 2 pounds chicken thighs 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 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

Note: Depending on your chicken pieces (breasts, thighs, legs or wings and whether or not they are bone-in, skin on or boneless, skinless, the baking times may vary.

To be sure the chicken is completely cooked, check doneness either with an instant read thermometer inserted into the center of the meat (but not touching the bone).

It should read 165° or take it out at 160° and let it rest for 10 minutes. The chicken will continue cooking even once you've removed it from the oven.

Nutrition