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Baked Lemon Chicken


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Rate this recipe 4.4/5 (25 Votes)


  • 3-4 pounds chicken legs & thighs
  • 2 tablespoons lemon zest
  • 1/3 cup lemon juice
  • 2 cloves garlic, crushed
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoons fresh rosemary, chopped
  • 1 teaspoons salt
  • 1 teaspoon black pepper
  • 2-3 tablespoons melted butter
  • Lemon slices for garnish


Adapted from


Step 1

1. Place lemon juice, lemon zest, garlic, thyme, rosemary, salt and pepper in a small bowl; whisk to combine. Place the chicken pieces and the marinade in a large freezer bag. Rotate the bag so that all chicken pieces are coated and place in the refrigerator for 2 hours.

2. Heat oven to 425. Remove chicken from marinade and place in a single layer in a large, greased baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3. Bake for 50 to 55 minutes, or until the skins are golden brown and the chicken is cooked through. Half-way through the baking baste the chicken pieces generously with reserved marinade.

4. Remove from oven and let rest for 10 minutes before serving.


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