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    Home » Entrées/Main Dishes » Easy Baked Lemon Chicken

    Easy Baked Lemon Chicken

    Published: Feb 23, 2022 · Modified: Sep 19, 2020 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 64 Comments

    Jump to Recipe Print Recipe
    Image and text for Easy Baked Lemon Chicken
    Image and text for Easy Baked Lemon Chicken
    image with text for easy baked lemon chicken

    This Easy Baked Lemon Chicken recipe is made with chicken thighs or chicken breasts, fresh lemons, herbs and garlic. It's a one-pan paleo and keto lemon chicken dish that is guaranteed to become a family favourite! So easy and so delicious!

    a baking tray wil baked lemon chicken thighs with lemon and herbs
    Baked Lemon Chicken Thighs make an easy one-pan meal!

    Made with fresh lemons, herbs and garlic, this Easy Baked Lemon Chicken is a quick weeknight meal, but it's special enough for a dinner party. It will have you dreaming of the sun-drenched Mediterranean!

    This is a simple, healthy oven-baked lemon chicken recipe for chicken thighs or breasts, all baked 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 shortcut 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 baked lemon herb chicken.

    Jump to:
    • ❤️ Why you'll love this lemon chicken recipe
    • 🛒 Ingredients for Easy Baked Lemon Chicken
    • 🔪 Easy Instructions
    • 👍🏼 Helpful tips to make juicy lemon chicken
    • 🍽 Serving suggestions
    • ❓ Frequently asked questions
    • 🗒 More easy baked chicken recipes
    • 📖 Recipe Card
    Easy Baked Lemon Chicken thighs on a serving platter with lemon wedges.

    ❤️ Why you'll love this lemon chicken recipe

    • No searing or browning necessary! Often when I cook chicken thighs, I use a two-step method where I brown the chicken in a skillet first before combining them with a sauce and baking them in the oven. Not this recipe. So simple! Combine the sauce ingredients in a saucepan, pour over the chicken and bake!
    • Lots of flavour from lemon, garlic and herbs.
    • Use chicken thighs or chicken breasts: your choice.
    • Freezer-friendly! Make ahead and freeze for busy days.
    • Naturally gluten-free. And this juicy chicken recipes is both paleo and keto-friendly!

    🛒 Ingredients for Easy Baked Lemon Chicken

    Here's your short list of ingredients.

    Ingredients for Baked Lemon Chicken with labels

    chicken: use bone-in skin-on thighs, or boneless, skinless thighs, or boneless breasts

    garlic: Lots! Fresh is always best.

    herbs: Keep it easy and use dried oregano and thyme, or fresh if you have it!

    lemons: You'll need these for both lemon juice and lemon zest, and one lemon to slice to add to the pan.

    olive oil: for that incredible Mediterranean flavour!

    dry white wine: A good glug of white wine! If you don't cook with wine, you can substitute chicken broth.

    🔪 Easy Instructions

    So simple!

    1. Heat a little olive oil, garlic, lemon and herbs in a saucepan.
    2. Pour into a baking dish.
    3. Place the chicken in the dish and spoon the sauce over top.
    4. 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.

    baked lemon chicken thighs on a platter with lemon wedges

    👍🏼 Helpful tips to make juicy lemon chicken

    If you 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. Just be sure to baste the chicken breasts with sauce from the baking dish a few times while it is baking. If you're using boneless chicken pieces, you can reduce your baking time.

    Check your chicken with an instant-read meat thermometer to make sure it is cooked to a safe temperature of 165°F.

    I have also used Meyer Lemons sometimes in this recipe for their sweeter, more intense flavour. They're not always available, so use whatever fresh lemons you have.

    Baked Lemon Chicken thighs on a plate with broccoli and lemon wedges.

    🍽 Serving suggestions

    What should you serve with this lemon chicken?

    I usually keep it simple and serve it with some steamed broccoli or 5-Minute Sesame Asparagus and a side salad. If you're a fan of mashed potatoes, these Instant Pot Garlic Mashed Potatoes will make a delicious side for lemon chicken.

    This healthy chicken dish also goes well with my Cauliflower Rice, Never Fail Thai Coconut Rice, or try it with these crispy Apple Cider Roasted Root Vegetables .

    For a festive dinner, you'll love this Instant Pot Cranberry Pistachio Rice Pilaf.

    ❓ Frequently asked questions

    Can I use chicken breasts in this 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.

    What wine pairs well with this baked lemon chicken?

    The lemon sauce on this healthy keto chicken dish has gentle flavours, so a simple dry 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 keto lemon chicken?

    Yes, this chicken dish freezes well. Remove the cooked lemon slices before freezing, then cover the dish or transfer to an airtight baking dish and freeze. 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 hope this becomes a family favourite in your home!

    And if you love lemon chicken, you'll love this One Pan Baked Lemon Artichoke Chicken, too.

    🗒 More easy baked chicken recipes

    You may also like these other baked chicken recipes on Flavour and Savour! These are the ones that my readers come back to over and over again. Fan favourites!

    • Easy Thai Baked Chicken
    • Sheet Pan Chicken and Roasted Harvest Vegetables
    • Maple Garlic Glazed Chicken
    • Honey Mustard Chicken with Turmeric
    • Grilled Cajun Chicken with Zesty Quinoa
    • Easy Japanese Chicken Yakitori Skewers
    • Chipotle Chicken Burgers with Fresh Peach Salsa
    • Easy Thai Chicken Skewers
    • Asian Glazed Garlic Chicken

    This post has been updated with extra information. The recipe remains the same.

    When you make this baked lemon chicken recipe, please leave a comment and a rating below. I love hearing when you've made one of my recipes. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.

    📖 Recipe Card

    baked lemon chicken thighs on a platter with lemon wedges

    Easy Baked Lemon Chicken

    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!
    Print Pin Rate
    Course: Entrée/Main
    Cuisine: American, Canadian, American, Keto, Mediterranean, paleo
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    10 minutes
    Total Time: 55 minutes
    Servings: 8 thighs
    Calories: 293kcal
    Author: Elaine
    Prevent your screen from going dark

    Equipment

    1 9" x 13" baking dish or rimmed baking sheet

    Ingredients

    • 2 tablespoon olive oil, extra virgin
    • 3 tablespoon minced garlic, 6 - 9 cloves, depending on size
    • ⅓ cup dry white wine
    • 1 tablespoon lemon zest, finely grated
    • 3 tablespoon lemon juice, freshly squeezed
    • 1 ½ teaspoon dried oregano or 4 ½ teaspoons fresh
    • 1 ½ teaspoon dried thyme or 4 ½ teaspoons fresh
    • sea salt and pepper
    • 1 whole lemon, for slicing and garnish
    • 8 bone-in, skin-on chicken thighs OR 4 boneless skin-on chicken breasts or boneless skinless chicken thighs or breasts

    Instructions

    • 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.
    • Remove from heat, add the wine, lemon zest and lemon juice, oregano, thyme, salt and pepper and stir.
    • Pour into a 9 x 13 inch baking dish.
    • Pat chicken 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. (165°F.) 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.

    Notes

    Helpful Tips:
    If you 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. Just be sure to baste the chicken with the sauce a few times during baking. If using boneless chicken pieces, you can reduce your baking time.
    Check your chicken with an instant-read meat thermometer to make sure it is cooked to a safe temperature of 165°F.

    Nutrition

    Calories: 293kcal | Carbohydrates: 2g | Protein: 18g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 88mg | Potassium: 256mg | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1.1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

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    Reader Interactions

    Comments

    1. Alyssa

      May 29, 2022 at 10:18 pm

      Is it necessary to heat the olive oil and garlic in a saucepan or can you just put it directly in the baking dish to save cleaning a pan? Haha I’m lazy

      Reply
      • Elaine

        May 30, 2022 at 9:37 am

        Hi Alyssa, You could. I'm always looking for shortcuts, too. The reason behind heating it first in a saucepan is to intensify the flavour of roasted garlic. Let me know how your version works!

        Reply
    2. Tim

      March 11, 2021 at 6:14 pm

      5 stars
      Just made and ate this and really liked it,I think this recipe will work well with a firm fish like flounder or cod,cooking time halved of course.

      Reply
      • Flavour & Savour

        March 12, 2021 at 7:03 am

        I'm happy to hear that, Tim. Yes, great idea to use it with fish! Thanks for sharing that with the rest of us.

        Reply
    3. Maxine Moates

      July 18, 2020 at 11:31 am

      I do not cook with alcohol. What can I use in place of the wine?

      Reply
      • Flavour & Savour

        July 18, 2020 at 12:05 pm

        Hi Maxine, I'd suggest either using a little white grape juice or simply adding chicken broth. I hope you love this recipe as much as we do! Thanks for your question.

        Reply
    4. Elise

      May 31, 2020 at 2:15 pm

      5 stars
      Incredible flavors and love that it's all made in one dish. Easy to clean up.

      Reply
      • Flavour & Savour

        May 31, 2020 at 2:30 pm

        Thanks Elise!

        Reply
    5. Lou

      July 20, 2019 at 2:22 pm

      5 stars
      Make this all the time and it really is that easy!

      Reply
      • Flavour & Savour

        July 23, 2019 at 11:19 am

        So glad you like it as much as we do! Thanks for letting me know.

        Reply
    6. Tina

      November 13, 2018 at 5:50 pm

      5 stars
      Was really good! We seasoned the chicken with salt and pepper.

      Reply
      • Flavour & Savour

        November 13, 2018 at 5:55 pm

        Thanks for letting me know, Tina! So glad you liked it!

        Reply
    7. LizzGriff

      September 17, 2018 at 5:41 pm

      5 stars
      Loved this recipe, it's very easy and absolutely delish. Did not have lemon but I had oranges...😊

      Reply
      • Flavour & Savour

        September 17, 2018 at 6:37 pm

        Oooh!! Oranges are a great idea! I bet it was delicious 😋! Thanks for letting me know!

        Reply
    8. Janet

      May 07, 2018 at 1:47 pm

      4 stars
      I am going to give this recipe a try for dinner tonight. I love a nice lemony sauce. Will serve with a Caesar salad. So nice for a hot day! I would give this recipe a 5 star rating but haven't tasted it yet! I am expecting it will be delicious though!

      Reply
      • Flavour & Savour

        May 07, 2018 at 2:01 pm

        Thanks Janet! I'm sure you'll love it. Let me know!

        Reply
    9. Sue

      April 11, 2018 at 11:51 am

      5 stars
      Could I use fresh oregano and thyme? If so, how much?

      Reply
      • Flavour & Savour

        April 11, 2018 at 12:06 pm

        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!

        Reply
    10. Toni

      March 25, 2018 at 7:23 pm

      5 stars
      Can this recipe be made the day before? If so, what steps would you do the day before?

      Reply
      • Flavour & Savour

        March 25, 2018 at 7:34 pm

        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.

        Reply
    11. Alexis Thompson

      October 16, 2017 at 2:15 am

      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?

      Reply
      • Flavour & Savour

        October 16, 2017 at 6:38 am

        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!

        Reply
    12. Fati

      March 30, 2017 at 8:05 am

      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

      Reply
      • Flavour & Savour

        March 30, 2017 at 8:14 am

        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!

        Reply
    13. Steve

      October 04, 2016 at 3:20 am

      5 stars
      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.

      Reply
      • Flavour & Savour

        October 04, 2016 at 6:58 am

        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!

        Reply
    14. Sarah

      March 31, 2016 at 7:04 am

      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.

      Reply
      • Flavour & Savour

        March 31, 2016 at 7:11 am

        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!

        Reply
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