Lemon Chicken

This succulent lemon chicken is one of our most popular recipes for a reason.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated January 23, 2024
Elise Bauer

Overheard at the market, "I'm a breast girl." "Really? I'm definitely a thigh girl," pause..."dark meat, so much more flavor."

Had to laugh, I'm so so so much a thigh girl myself. What's the secret to wonderful lemon chicken? Use chicken thighs (or legs, but thighs are easier to eat), bone-in and skin-on.

Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin.

Lemon Chicken on a platter with lemon slices

Simply Recipes / Elise Bauer

Chicken Thighs or Breasts

Of course, you can use chicken breasts if you prefer. Depending on the size of your pieces, you probably won't need to cook them as long as thighs.

Don't like the skin? Not everyone does. But do cook with the skin-on if you can. Cooking with the skin on not only protects the meat from drying out, the chicken gets bathed with the flavor from the skin while it cooks.

Some lemon chicken resting on a platter with lemon slices

Simply Recipes / Elise Bauer

A Fan Favorite

This recipe has been one of the most popular on Simply Recipes for years. It's easy to make—just a simple marinade with lemon zest, lemon juice, garlic, and herbs, and then into the oven it goes.

And the taste is just right! Not so lemony it makes your mouth pucker. Perfect to go with rice, buttered noodles, angel hair pasta, or mashed potatoes.

A side view of lemon chicken on a platter with lemon slices

Simply Recipes / Elise Bauer

Want More Easy Chicken Recipes?

Lemon Chicken

Prep Time 10 mins
Cook Time 45 mins
Marinating 60 mins
Total Time 115 mins
Servings 4 to 6 servings

Ingredients

  • 3 to 4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat

  • 4 teaspoons lemon zest (about zest from 2 lemons)

  • 1/3 cup lemon juice

  • 2 cloves garlic, crushed

  • 2 tablespoons fresh chopped thyme (or 2 teaspoons dried)

  • 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 2 tablespoons butter, melted

  • Lemon slices for garnish

Method

  1. Marinate chicken:

    Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine.

    With the tip of a sharp knife, cut into the underside (skinless) of each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.)

    Place the chicken pieces in the bowl and turn to coat with the marinade. Place in the refrigerator and marinate for 1 to 2 hours.

    Raw chicken in a bowl marinated and zested with lemon

    Simply Recipes / Elise Bauer
  2. Place chicken in baking dish, brush with butter:

    Preheat the 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 melted butter on each piece of chicken.

    Six pieces of butter brushed lemon chicken in a baking dish

    Simply Recipes / Elise Bauer
  3. Bake and baste with marinade:

    Bake for 20 minutes and baste the chicken pieces generously with the reserved marinade. Continue baking for another 15 to 25 minutes (a total of 35 to 45 minutes), until the skins are crispy brown, and the chicken is cooked through, juices running clear (internal temperature of 165°F).

    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.

    Fully cooked lemon chicken in a baking pan

    Simply Recipes / Elise Bauer
  4. Let the chicken rest:

    Remove from the oven and let the chicken rest, covered in foil, for 10 minutes before serving.

  5. Save meat juices to serve with chicken:

    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.

    Serve alone, or with steamed rice, buttered noodles, angel hair pasta, or mashed potatoes.

    Did you love the recipe? Give us some stars and leave a comment below!

Nutrition Facts (per serving)
599 Calories
31g Fat
3g Carbs
73g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 599
% Daily Value*
Total Fat 31g 40%
Saturated Fat 10g 49%
Cholesterol 394mg 131%
Sodium 540mg 23%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 73g
Vitamin C 9mg 46%
Calcium 54mg 4%
Iron 4mg 20%
Potassium 843mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.