Ingredients
- Chicken pieces (about 3 lbs): Use bone-in, skin-on chicken pieces like thighs, drumsticks, and breasts for the best flavor and moisture. You can also use a whole chicken cut into pieces.
- Lemons (2-3): Fresh lemons are key! You’ll need both the zest and juice for maximum lemon flavor.
- Garlic cloves (6-8): Fresh garlic is essential for that pungent, aromatic kick.
- Fresh herbs (about 3 tablespoons, mixed): A blend of fresh rosemary, thyme, parsley, and oregano works wonderfully. Feel free to use your favorite combination.
- Olive oil (1/4 cup): Good quality olive oil helps to keep the chicken moist and aids in browning.
- Salt and Black pepper: To season and enhance all the flavors. Use kosher salt and freshly ground black pepper for best results.
- Optional: White wine (1/4 cup): Dry white wine adds depth of flavor and helps to deglaze the pan.
Instructions
- Preheat your oven to 400°F (200°C). Ensure your oven is properly preheated for even cooking and crispy skin.
- Prepare the chicken: Rinse the chicken pieces under cold water and pat them thoroughly dry with paper towels. This helps the skin crisp up in the oven.
- Make the lemon garlic herb marinade: In a large bowl, combine the zest and juice of 2 lemons, minced garlic cloves, chopped fresh herbs, olive oil, salt, and black pepper. If using white wine, add it to the marinade now.
- Marinate the chicken: Place the chicken pieces in the bowl with the marinade. Toss to coat the chicken evenly, ensuring every piece is well covered. For optimal flavor, let the chicken marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator. The longer it marinates, the more flavorful and tender the chicken will be.
- Arrange the chicken in a baking dish: Place the marinated chicken pieces in a single layer in a large baking dish or roasting pan. Avoid overcrowding the pan, as this can steam the chicken instead of roasting it. If needed, use two baking dishes.
- Add lemon slices (optional): Slice the remaining lemon(s) into rounds and place them around and on top of the chicken pieces. This adds extra lemon flavor and looks beautiful when serving.
- Bake the chicken: Bake in the preheated oven for 45-60 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork or meat thermometer inserted into the thickest part reaches 165°F (74°C). The cooking time will depend on the size and thickness of your chicken pieces.
- Baste the chicken (optional): For extra moisture and flavor, you can baste the chicken with the pan juices halfway through cooking. Spoon the juices from the bottom of the pan over the chicken pieces.
- Broil for crispy skin (optional): For extra crispy skin, you can broil the chicken for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning. Move the oven rack closer to the broiler and broil on high, watching carefully until the skin is golden brown and crispy.
- Rest before serving: Once the chicken is cooked, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
- Serve: Garnish with fresh parsley or extra lemon wedges and serve hot.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Protein: 50g