Follow these easy steps to create perfectly oven-roasted lemon chicken every time:

1. Prepare the Chicken: Preheat your oven to 400°F (200°C). While the oven is preheating, pat the chicken pieces dry with paper towels. This is a crucial step as it helps the skin crisp up beautifully in the oven. Excess moisture will steam the chicken instead of roasting it.
2. Make the Lemon-Herb Marinade: In a large bowl, combine the zest and juice of 2 lemons. Zesting the lemon directly into the bowl first ensures you capture all those fragrant oils before juicing. Add the minced garlic cloves, roughly chopped fresh rosemary and thyme, and a generous drizzle of olive oil. Don’t be shy with the olive oil – it helps to carry the flavors and keep the chicken moist during roasting. Season generously with salt and freshly ground black pepper. Remember, seasoning at this stage is key to flavorful chicken throughout.
3. Marinate the Chicken (Optional but Recommended): Place the chicken pieces into the bowl with the lemon-herb marinade. Using your hands or tongs, toss the chicken to ensure each piece is thoroughly coated in the marinade. For the best flavor, allow the chicken to marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. Marinating allows the lemon and herb flavors to penetrate the chicken, resulting in a more flavorful and tender final dish. If refrigerating, bring the chicken back to room temperature for about 30 minutes before roasting for more even cooking.
4. Arrange Chicken on Baking Sheet: Line a large baking sheet with parchment paper or foil for easy cleanup. Arrange the marinated chicken pieces in a single layer on the baking sheet. Make sure not to overcrowd the pan. Overcrowding will steam the chicken instead of roasting it, preventing the skin from crisping. If necessary, use two baking sheets.
5. Roast the Chicken: Place the baking sheet in the preheated oven and roast for 45-55 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 of the thigh (avoiding the bone) reads 165°F (74°C). The cooking time will vary depending on the size and type of chicken pieces. Bone-in, skin-on chicken will take longer to cook than boneless, skinless chicken. Keep an eye on the chicken, especially towards the end of the cooking time, to prevent it from drying out.
6. Crisp the Skin (Optional but Highly Recommended): For extra crispy skin, you can broil the chicken for the last 2-3 minutes of cooking. Turn the oven to broil and watch the chicken closely. Broiling can quickly burn the skin, so keep a close eye on it and broil until the skin is golden brown and crispy.
7. Rest the Chicken: Once the chicken is cooked, remove it from the oven and let it rest for 5-10 minutes before serving. Resting allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat. Cover the chicken loosely with foil while it rests to keep it warm.
8. Serve and Enjoy: Serve the oven-roasted lemon chicken hot, garnished with extra lemon wedges and fresh herbs, if desired. The crispy skin, juicy meat, and bright lemon flavor are sure to be a hit!