Lemon Herb Chicken
Juicy roasted chicken with fresh herbs and zesty lemon for a flavorful meal.
15 mins
Prep Time
35 mins
Cook Time
4
Servings
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 2 chicken breasts (bone-in, skin-on)
- 2 lemons (1 sliced, 1 juiced)
- 4 cloves garlic (minced)
- 2 tbsp fresh rosemary (chopped)
- 2 tbsp fresh thyme (chopped)
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Nutrition Facts
420Calories
45gProtein
8gCarbs
22gFat
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Instructions
1
Preheat oven to 375°F (190°C). Pat the chicken dry with paper towels to ensure crispy skin.
2
In a small bowl, mix olive oil, lemon juice, minced garlic, rosemary, thyme, salt, black pepper, and paprika to create a marinade.
3
Rub the marinade all over the chicken, including under the skin for maximum flavor. Let it sit for 10 minutes.
4
Place lemon slices in a roasting pan and arrange the chicken pieces on top, skin-side up.
5
Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C).
6
Let the chicken rest for 5 minutes before serving. Garnish with fresh herbs and extra lemon slices if desired.
Chef's Tips
- Crispy Skin Tip: Pat the chicken dry thoroughly before seasoning to ensure crispy skin.
- Herb Variations: Substitute rosemary and thyme with oregano or sage for a different flavor profile.
- Basting: For extra juiciness, baste the chicken with pan juices halfway through cooking.
- Vegetables: Add potatoes, carrots, or asparagus to the pan for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
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