This Easy Baked Lemon Chicken is . . . easy! This one-pot paleo dish made with fresh lemons, herbs and garlic is a quick weeknight meal, but it’s special enough for a dinner party.
Fresh lemons, herbs and garlic make this Easy Baked Lemon Chicken dish a quick weeknight meal. It will have you dreaming of the sun-drenched Mediterranean! This is a simple lemon chicken recipe for chicken thighs all made in one pan.
I’m not always on the lookout for the easiest recipe ever. I love playing around with food and changing recipes, and tackling something new that might be challenging to me. But if I tried to do that with every dish in a meal, my kitchen (and my meal) would likely be a disaster. So sometimes it’s great to find a short cut to a recipe and whip it up quickly so that you have time to concentrate on making an interesting side dish or salad or dessert. And that was the case with this recipe.
What makes this Baked Lemon Chicken so easy?
Often when I cook chicken thighs, I use a two-step method where I brown them in a skillet first before combining them with a sauce and baking them in the oven. Not this one. Simply heat a little olive oil, garlic, lemon and herbs in a saucepan, pour into a baking dish, place the chicken on top and bake in the oven.
That’s it! Done. The skin turns out nicely browned and crispy, and there is no risk of it coming off and sticking to your skillet.
Can I use chicken breasts with this lemon chicken recipe?
Yes! I adapted this recipe slightly from Ina Garten’s Lemon Chicken Breasts on the Food Network. I’ve made it several times, using both boneless chicken thighs and bone-in thighs. I’ve also made it with chicken breasts. I find if I keep the skin on while baking, it keeps the chicken moist. If you use boneless, skinless breasts, be sure to baste frequently during cooking to keep them from drying out.
I prefer thighs over chicken breasts for this recipe as the thighs have more flavour and don’t dry out like breasts tend to do, but either will work. If using boneless chicken pieces, you can reduce your baking time. Just check it with a meat thermometer to make sure it is cooked to a safe temperature. I have also used Meyer Lemons sometimes for their sweeter, more intense flavour.
What should I serve with this chicken dish?
I usually keep it simple and serve it with some steamed broccoli or asparagus and a side salad. This easy Baked Lemon Chicken also goes well with my Thai Coconut Rice, or try it with these crispy Apple Cider Roasted Root Vegetables .
What wine pairs well with this baked lemon chicken?
The lemon sauce on this healthy chicken dish has gentle flavours, so a simple white wine will pair well with it. You might like to try a Chardonnay, a Pinot Grigio or your favourite dry white wine.
Can I freeze this lemon chicken?
Yes, this chicken freezes well. I remove the cooked lemon slices before freezing, cover the dish or transfer to an airtight baking dish and freeze it for another day. I thaw it in the refrigerator overnight, add fresh lemon slices, then reheat it covered, at 350°F. for about 30 minutes or until heated through. You may want to place it under the broiler for a minute or two to crisp the skin.
Bon Appetit!
I make this recipe often, and have updated it by reducing the amount of olive oil needed, adding new photos and answering questions from my readers.
This Easy Baked Lemon Chicken recipe is . . . easy! Heat olive oil with garlic, lemon juice, wine and herbs, pour into the bottom of a baking dish and set the chicken on top. Spoon some of this seasoned oil on top of the chicken and bake!
- 2 tbsp extra-virgin olive oil
- 3 tbsp minced garlic 6 - 9 cloves
- 1/3 cup white wine
- 1 tbsp finely grated lemon zest from 1 or 2 lemons
- 3 tbsp freshly squeezed lemon juice
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- sea salt and pepper
- 1 whole lemon
- 8 bone-in, skin-on chicken thighs OR 4 boneless skin-on chicken breasts
- Preheat oven to 400°F.
- Prepare the sauce. Gently heat the olive oil in a small saucepan over low heat. Add the minced garlic and heat until tender but not browned, about 1 minute. Add the wine, lemon zest and lemon juice, oregano, thyme, salt and pepper and stir.
- Remove from heat and pour into a 9 x 13 inch baking dish.
- Rinse the chicken and pat dry. Place skin side up in the dish. Spoon some of the sauce over top to coat completely.
- Slice the lemon and tuck it in, skin side down (otherwise it will scorch) between the chicken pieces.
Bake for 30 to 40 minutes, (less for boneless breasts) depending on the size of your chicken pieces. Check for doneness. If the skin isn't crispy, place the dish under the broiler for 2 to 3 minutes until browned.
Remove from oven, cover with foil and let it rest for 10 minutes. Spoon some of the sauce from the bottom of the dish over the chicken just before serving.
I updated this recipe slightly from the original by reducing the amount of olive oil required to 2 tablespoons.
If you like easy chicken recipes, try these too!
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Julia says
This chicken is making my mouth water and it’s only 8:33am here! Looks like a faaaaaaaantastic recipe for me (a.k.a. girl who’s always in a hurry and happens to be obsessed with chicken). Ina Garten’s recipes are always amazing, so I’m excited to give your version a try!!
Flavour & Savour says
Chicken for breakfast? Nah. Save it for dinner. 🙂
Redawna says
Oh my!!! This looks fantastic. I have Meyer lemons in store right now, I must try this.
Flavour & Savour says
Regular lemons will work, but Meyer lemons just put this dish over the top! Enjoy.
Elayne says
Sorry to say I am at a loss. What are Mayer lemons?
Flavour & Savour says
Hi Elayne, Thanks for asking that question! I’m sure you’re not the only one who is wondering. Meyer lemons are smaller, sweeter and less acidic than regular lemons. They have a thin skin and a deep yellow colour. They have become popular in recent years because of their intense flavour. They are often available in larger stores or those that carry specialty produce. Look for them in the winter months. Here in Canada we get them shipped from California and I can buy them from December through March. But if you don’t have them, don’t worry! I’ve made this Baked Lemon Chicken with regular lemons many times too. It’s good with both types.
Happy cooking!
Thalia @ butter and brioche says
Thanks for reminding me how much I love lemon chicken. I can’t remember the last time I made it.. and need to make this recipe asap!
Flavour & Savour says
That’s the beauty of reading food blogs regularly, as we bloggers do! We get reminders of food we love to eat, and don’t fall into patterns of eating the same old meals every week.
scott says
Looks great, I’m going to try this today with thighs. Your recipe mentions placing the lemon slices (thin wedges?) skin-side down, but the pics show the lemon skin-side up. Can you clarify?
Thanks!!!
Flavour & Savour says
I sure can! The first time I made this, the lemon skins became scorched when I had them skin side up, likely when I put the dish under the broiler for the last few minutes. The next time, I didn’t use the broiler. Wedges would be a good idea too, as they would hold their shape a little better than slices. Enjoy!
Rachel (teacher-chef) says
I love this combination, but hardly ever make it – DELICIOUS, will go on my to-make-soon list!!!
Flavour & Savour says
It was one I had forgotten about too. Time to resurrect it. A classic dish!
scott says
Made this last night… Very good!!!
Seeing that chicken thighs these days are more the size of Pteroctyl thighs, I lined a deep 9 x 13 cake pan with HD foil, nestled SIX thighs (tight fit) in, with a lemon halved and cut into 20+ small wedges and poked in here, there and everywhere. After everyone was comfortable, spooned the sauce over the top.
400 degrees was smoking up the kitchen, so I knocked it down to 350 until the thighs were 165 internal (maybe 6-8 additional minutes). A minute or two in the lower oven under a pre-heated broiler and they were beautifully “ooh & ahh” crisped.
Thanks, these were a big hit. Served them with a small crisped-baked yukon (same oven, plus 10 minutes) and a red-leaf BV&O salad.
Flavour & Savour says
Thanks for letting me know, Scott! So glad you liked them as much as we do.
Parenting Bass Ackwards™ says
This was absolutely delicious! Usually our lemon chicken is just butter, chicken broth, and lemon juice but this was SO good. We served it on brown rice. Definitely will be including this in our meal plans from now on, thank you! 🙂
Flavour & Savour says
Thanks! We love it too and have it regularly. Thanks so much for your comment!
Tiffany says
Will this recipe work with skinless chicken breast??
Flavour & Savour says
Hi Tiffany,
I haven’t tried it with skinless chicken breasts, but I would think it would be just fine if you just brush the breasts with a little olive oil before baking. You might also try turning them over half way through the cooking time to keep them from drying out. Let me know if you try it!
whitney says
This recipe is great. The Lemon flavor really comes through.
I used skinless thighs and did a quick broil before removing from the oven. I am going to make this again using chicken breasts then add the meat to an Orzo/Snap Pea salad recipe I have.
Thanks
Flavour & Savour says
Hi Whitney,
Thanks for your comment! Great idea to crisp them a little under the broiler. Your Snap Pea salad recipe with this Lemon Chicken sounds fabulous!
Jessica @ eatwelloutsidethebox.com says
This looks amazing! I have chicken thighs in the fridge I need to do this with!….I love your photos btw…do you use natural light for them? I am working on trying to get better photos so would love any tips you have!
Flavour & Savour says
Hi Jessica, Thanks for reading and commenting! I hope you do make this recipe with those thighs in your fridge! It’s so good! It makes a great weeknight meal, but is always raved about when we have guests for dinner too.
Food photography is fun but frustrating some times, isn’t it? I use natural light whenever I can, but sometimes it’s just too bright or too dull, so then I’ll use artificial light. The best tip I have is to use a tripod to reduce the camera shake. You’ll get much clearer, crisper photos. Good luck and happy blogging!
Elaine
Mary Rappleyea says
I was going to make Chicken Picatta for tonight’s dinner, going to make this instead! Sounds wonderful and everyone’s comments are encouraging.
Flavour & Savour says
Thanks Mary! Hope you love it as much as we do. It’s an easy one. Mmmm . . . I love Chicken Picatta too!
Elaine
Mary Rappleyea says
Elaine,
Just had to write you a note!
We just finished dinner and my husband told me this is a keeper!
I only had boneless, skinless breasts, so I put them bottom side down and made sure they were coated, then turned them over to cook. I cooked them 20 mins that way. Then I turned them top side up and finished cooking them (about 15 mins). After that I basted them and turned the oven to broil. Broiled them just a couple mins.
They turned out perfect!
Mary
Flavour & Savour says
Hi Mary!
Thanks so much for letting me know how they turned out. That’s so helpful to other readers as well! Isn’t it great when you find a recipe that you’ll know you’ll make again and again?
Happy cooking,
Elaine
Kerry says
Thank you for the info! I was just thinking about making this for a family gathering and wondering about using boneless, skinless breasts. I am vegetarian and not confident in making substitutions without a little direction, so your comments will be very helpful. Hopefully the recipe will double well, too.
Flavour & Savour says
These would be great for a family party! Always a popular dish.
sandra harris says
Going to try these on sunday for my sisters big birthday celebration, thanks so much, they sound delicious:)
Flavour & Savour says
Happy birthday to your sister! I’m sure your guests will love this dish. Have a great party!
Sara says
Hi there, looks amazing and would love to try this recipe. However, do you have a substitute for the white wine? We don’t use any alcohol in our cooking. Thanks
Flavour & Savour says
Hi Sara,
Thanks for a great question! When substituting ingredients, you have to try to determine what purpose the ingredients are serving. In this case, the wine adds a little liquid and some fruity flavour. While I haven’t tried this myself, I suspect you could easily replace the white wine with unsweetened white grape juice. If this isn’t available, I’d add another tablespoon of lemon juice, a teaspoon of honey and about 1/4 cup of chicken stock instead. I’d love to hear your results! It’s a fabulous recipe, as you can tell by the other comments, so I’d be interested to hear how you play around with it. Thanks for your question!
Emma says
This is definitely a “winner” of a meal and am making it again today!
Julia says
This looks so wonderful. I love lemon anything at all, and really love them in main courses. Great family chicken dish.
Sarah says
Hi just want to say this is a delicious chicken recipe. I followed the recipe to a T (except cooking the chicken longer) and I was delighted by how it turned out. Will def make this again.
*I just used regular lemons btw. We do not have those Meyer lemons where I’m from.
Flavour & Savour says
Hi Sarah,
Thanks for letting me know how much you liked it! I often make this with regular lemons, too. Meyer lemons are only available here for a short time from December through February where I live. Have a great day!
Steve says
Hello Elaine, this is a great recipe. I have made it twice and my wife and I love it. I thought you’d like to know that your recipe’s are being eaten and enjoyed in Brisbane Australia.
Flavour & Savour says
Thanks Steve! It’s always great to wake up to comments from my readers from “down under!” We love this recipe too, and I make it often. Never fails!
Fati says
I cooked it two days ago. Chicken had the flavor delicious the only thing that I didn’t like was to much oil to be bake. Next time I’ll use so mucho less oil . Thank you for the recipe
Flavour & Savour says
Hi Fati,
You’re welcome! Thanks for letting me know how much you liked it. Reducing the oil is certainly an option. I’d just make sure there is just enough to cover the bottom of your baking dish. Thanks for commenting!
Alexis Thompson says
Hi this sounds delicious I’m just curious about putting the remaining sauce over the chicken at the end of cooking. Doesn’t this mean you’re adding uncooked wine (it’s only been gently heated it the pan) so won’t this be rather strong tasting?
Flavour & Savour says
Hi Alexis,
Thanks for your question. I haven’t found it to be too strong tasting. The marinade that contains wine has been heated in a saucepan, then poured into the baking dish and baked with the chicken at 400°F for 30 to 40 minutes. In my experience, the wine enhances the flavour of the dish, but it certainly doesn’t overpower it. I hope you get a chance to try this dish!
Toni says
Can this recipe be made the day before? If so, what steps would you do the day before?
Flavour & Savour says
That’s a great idea, Toni! Yes, you could certainly make the sauce the day before, refrigerate it, then reheat in a saucepan and continue with the recipe as written.
Sue says
Could I use fresh oregano and thyme? If so, how much?
Flavour & Savour says
Hi Sue,
Absolutely! I use the generally accepted conversion rate of 1 Tablespoon fresh herbs is equal to 1 teaspoon dried herbs, so in this case, I’d suggest using 1 1/2 Tablespoons. Hope that helps! Fresh is best!