Looking for more simple chicken recipes? Some of my favorites are Mango Salsa Chicken, Healthy Sheet Pan Chicken Fajitas, Grilled BBQ Chicken, and Sheet Pan Chicken, Potatoes, and Green Beans.
Expert Tips & Tricks
This baked lemon chicken recipe also works well with chicken thighs. If you’re going to use chicken thighs, I recommend medium size, boneless. If you are using skin-on thighs, be sure to brown them in a skillet over medium-high heat first, for about 1-2 minutes per side. This baked lemon chicken will keep in the fridge for up to 5 days. You can also freeze it for up to 6 months. For extra lemony-tasting chicken, you can marinate it for up to two hours in a glass or plastic bowl with a lid or in an airtight plastic bag. I would suggest that you use a lemon marinade instead of straight-up lemon juice that includes olive oil or another fat and some spices to keep the lemon juice from breaking the chicken down and drying it out.
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Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen! Simple ingredients — Not only is this baked lemon chicken easy to make, but the ingredients are also simple. You probably have them all on hand right now and if you don’t, a quick trip to any grocery store will yield the rest. Easy to double — Should you find yourself feeding a crowd, this is the simplest chicken recipe to double (or even triple) to feed a crew. Great for meal prepping — I love to cook once and eat for a few days. (Sometimes even those who cook for a living need a break from cooking.) This baked lemon chicken is a great one to make extra of and store for healthy meals throughout the week. Butter — Unsalted butter is my go-to but you can also use salted if that’s what you have. Chicken Broth — I typically choose low-sodium chicken broth because I like to adjust the salt later. Fresh Lemon Juice — Fresh lemon juice is key here for a bright, tangy, lemony flavor to your chicken. But if you only have bottled, that will work. Honey — Add just a touch of honey for sweetness. Minced Garlic — Yes, the jarred stuff is fine! I use it all the time. But if you want to mince your own, then go for it. Italian Seasoning — I buy Italian seasoning in a jar but you can also use the kind that comes in a packet or substitute Herbs de Provence. Salt & Pepper — Use salt and pepper to your own taste. I used 1 teaspoon of salt and ¼ teaspoon of pepper. But maybe you like more of one and less of another, totally up to you. Fresh Rosemary and Lemon Slices for Garnish — These are totally optional but I like a pretty presentation. If you do too, then try to add fresh herbs and extra lemon slices alongside the baked chicken.
