Dinner · Mediterranean

Baked Lemon Herb Chicken

Name: Baked Lemon Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 bone-in, skin-on chicken thighs or 4 breasts (about 2 lb / 900 g); 3 tablespoons olive oil; Zest of 2 lemons plus 3 tablespoons lemon juice; 1 lemon, sliced into rounds; 5 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried); 1 1/4 teaspoons salt; 3/4 teaspoon black pepper; 1/2 cup low-sodium chicken broth; 3 tablespoons chopped fresh parsley

Bright lemon and herbs over chicken baked until juicy.

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Baked lemon herb chicken is the kind of dish that looks after itself while you get on with the rest of the evening. Chicken is rubbed with olive oil, lemon zest, garlic, oregano, thyme and rosemary, laid over lemon slices, and roasted hot until the skin browns and the juices in the dish reduce into a light pan sauce you can spoon back over. Zest does most of the heavy lifting here: it carries far more lemon flavour than juice alone and does not make the meat tough. Serve it with potatoes, rice or bread and a green salad, and use the pan juices — they are the best part.

❤️ Why You'll Love This Recipe

Hands-off oven cooking with about ten minutes of preparation.
Lemon zest gives bright flavour without the sourness of extra juice.
The pan juices become a sauce with no extra work.
Naturally gluten-free and dairy-free as written.

📋 Recipe Details

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 servings

6 bone-in, skin-on chicken thighs or 4 breasts (about 2 lb / 900 g)
3 tablespoons olive oil
Zest of 2 lemons plus 3 tablespoons lemon juice
1 lemon, sliced into rounds
5 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
1 1/4 teaspoons salt
3/4 teaspoon black pepper
1/2 cup low-sodium chicken broth
3 tablespoons chopped fresh parsley

👨‍🍳 Step-by-Step Instructions

1
Heat the oven to 425°F (220°C).
2
Whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, thyme, rosemary, salt and pepper.
3
Pat the chicken completely dry and rub the mixture all over, working some under the skin where possible. Leave to sit for 10 minutes at room temperature.
4
Arrange the lemon slices across the base of a baking dish and lay the chicken on top, skin-side up.
5
Pour the chicken broth around — not over — the chicken so the skin stays dry.
6
Bake for 35 to 40 minutes for bone-in thighs, or 25 to 30 minutes for breasts, until the skin is golden and the internal temperature at the thickest part, away from the bone, reaches 165°F (74°C) on a food thermometer.
7
If you want more colour, broil for the last 2 to 3 minutes, watching constantly.
8
Rest for 5 to 10 minutes, then spoon the pan juices over the chicken and scatter with parsley.

💡 Cooking Tips

Dry skin browns; wet skin steams. Pat the chicken thoroughly before seasoning.
Add the broth around the chicken rather than over it so the skin can crisp.
Resting matters — cutting straight away loses the juices you have spent 40 minutes protecting.
Zest before juicing, and use unwaxed lemons if you can find them.

🔄 Ingredient Substitutions

Boneless thighs bake in 22 to 25 minutes; boneless breasts in about 20.
Add halved baby potatoes and carrots around the chicken to make it a one-dish meal (add 10 minutes).
Use fresh oregano and thyme at three times the dried quantity.
Lime works in place of lemon for a different but equally bright result.

🧊 How to Store

Refrigerate the chicken with its pan juices in an airtight container for up to 4 days.

♨️ How to Reheat

Reheat covered at 325°F (165°C) for 12 to 15 minutes with a spoonful of the juices, which keeps it moist. Microwave covered in 60-second bursts if you are short on time. Heat until steaming hot, 165°F (74°C).

❄️ Can I Freeze It?

Yes. Freeze the cooked chicken with its juices for up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat covered in the oven. The skin will not be crisp after freezing; broil briefly to improve it.