Easy Lemon Chicken

So here’s the real deal.

After you try this easy lemon chicken, it will have a permanent spot on your weeknight meal rotation! Quick, easy, and flavorful! #recipe #chicken

I don’t usually prepare chicken with skin-on. Or with bone-in.

I have this thing about raw meat as it is, but when you add in the fact that I have to deal with skin and bones, there’s sort of a double (triple?) ewww factor involved.  If I’m being totally honest, my husband often handles the raw meat since it ooogs me out.

This recipe is one of my all-time favorite ways to prepare chicken.  Every time I make it, the Tall Boy says it’s “restaurant-quality;” although now that I type that out, I’m not sure he means that as a compliment or not.  I’m going with the former.

The best thing about this chicken is that it is packed full of flavor.  Even better?  The actual prep time is nearly non-existent–you’ll spend the most time in prepping this recipe mincing your garlic.  Quickly infuse some olive oil with the garlic; add in some white wine, lemon juice and zest, and a few spices.  Pour the mixture into a pan, top with chicken, and bake.

Easy, right?

Now, I have to admit that the first dozen or so times I’ve made this dish, I used boneless, skinless chicken breasts.  And the recipe worked just fine.  However, I decided to give it a go with the bone-in, skin-on kind…and yeah.  Definitely do that.

After you try this easy lemon chicken, it will have a permanent spot on your weeknight meal rotation! Quick, easy, and flavorful! #recipe #chicken

What’s your favorite easy chicken recipe?

Easy Lemon Chicken
 
Ingredients
  • ¼ cup olive oil
  • 3 tablespoons minced garlic (about 9 cloves)
  • ⅓ cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • 1 teaspoon Kosher salt
  • 4 chicken breasts, bone-in and skin on (6 to 8 ounces each)
  • 1 lemon
Method
  1. Preheat the oven to 400 degrees F.
  2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute. Don't allow the garlic to turn brown or it will taste bitter. Remove the pan from the heat, and add the white wine, lemon zest, lemon juice, oregano, thyme, and salt. Pour mixture into a 9x12 baking dish.
  3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle with salt and pepper to taste. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  4. Bake for 30 to 40 minutes, until the chicken is done and the skin is lightly browned. If needed, place chicken under the broiler for an additional 2 minutes to finish browning. Remove pan from oven and cover with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.

31 Comments

    • Ashley

      Thanks for the photo compliment, Aimee! I wish I had some of this chicken left; it was so good!

      Reply
  1. Rhona @ Mrs Ellwood's Simple Life

    I agree- beautiful picture! Love the simplicity of this recipe; it sounds so fresh and delicious! Will try it out soon 🙂

    Reply
    • Ashley

      Thanks so much, Rhona! I hope you try this recipe–it is so good, and super easy!

      Reply
  2. Shirley

    This looks really good. And easy is perfection for me. I’m thinking perfection for game night.

    Reply
  3. Hayley @ The Domestic Rebel

    Yummy! Easy recipes are my fave. And I’m glad I’m not the only one ooged out by chicken. Adding bones and skin–eek! But I would face my fear in the name of this “restaurant-quality” chicken. BTW, that’s SOOO a compliment!!
    Hayley @ The Domestic Rebel recently posted..Peanut Butter & Jelly 7-Layer BarsMy Profile

    Reply
    • Ashley

      Haha, I made my husband deal with the skin and bones! 🙂 And you can easily make this dish with boneless breasts–but I have to admit, skin-on, bone-in is way better!

      Reply
  4. Sharon

    Remember everyone – once cooked, no one has to eat the skin (Eww from here too). A slice of lemon under the skin makes it nice too.
    Everything cooked on the bone, whether it is chicken, beef, pork etc, etc gains alot of flavor from the bone.

    Reply
    • Ashley

      You’re absolutely right, Sharon. I left the skin on while baking, but we removed it before eating. 🙂

      Reply
  5. Dorothy @ Crazy for Crust

    Yeah, I have issues with raw chicken too. Beef is fine. Just chicken. This is SO going into my rotation!
    Dorothy @ Crazy for Crust recently posted..Candy ButtonsMy Profile

    Reply
    • Ashley

      I hear you–there is just something about raw chicken that oogs me out!

      Reply
    • Ashley

      This recipe would be great with dark meat. My kiddo actually prefers that over breast meat!

      Reply
    • Ashley

      Good thing we have those guys around to do our dirty work, haha! I do love a good chicken recipe; we eat chicken and fish mostly, and very little beef–so I am always looking for new ways to prepare it.

      Reply
    • Ashley

      Eek! Thanks for the compliment, Karly!

      Reply
  6. Deborah

    I used to hate any sort of meat with bones, but I have really learned that there is so much flavor when the bone is still in! This sounds sooo good! I’d love to have you come and link up at Taste and Tell Thursdays!
    Deborah recently posted..Fridays with Rachael Ray – Butternut BowtiesMy Profile

    Reply
  7. Angie

    “If needed, place chicken under for an additional 2 minutes to finish browning.” -Under?? Under what? I’m using this recipe for Quorn brand fake vegetarian “chick’n.” Yum! Thanks!

    Reply
    • Ashley

      Oops, under a broiler. I’ll get the instructions fixed-thanks!

      Reply
  8. Michelle

    Hi! I’m visiting from the Back for Seconds linky party. This is a beautiful dish–both to the eye and to my taste buds!
    Michelle recently posted..Mardi Gras Menu 1My Profile

    Reply
  9. Sonita Hennig

    I made this last night and although it smelled delicious, the taste was a bit of a disaster… I got annoyed looks from the family because it was bitter! It was definitely not the garlic, I am an experienced cook and know about garlic going bitter if you fry it too much. It was the lemon zest and I didn’t even put in as much as the recipe says. I might have gotten some of the pith in when zesting the lemon, I suppose. I will try this again, because the flavors work wonderful together and we love lemon chicken, but this time without the zest.

    Reply
  10. Mary Rawlings

    I’ve started using chicken breasts with bone in/skin on too. So tender! This sounds good. I mainly wanted to comment about your ewwws and oog’s though. Ha ha. I used to watch my aunt and uncle “dressing” chickens on the farm. You don’t EVEN want to know what’s involved there. 🙂

    Reply
  11. Megan

    This looks so simple and yummy. And I wanted to add… I love that you used the lemon chicken font to spell Lemon Chicken! Genius! 😉

    Reply
  12. Florence

    Gee whiz, and I thgouht this would be hard to find out.

    Reply
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