Baked Lemon Chicken With Garlic

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 03/31/19
Lemon Chicken
Diana Rattray
  • Total: 75 mins
  • Prep: 20 mins
  • Cook: 55 mins
  • Marinate: 3 hrs
  • Yield: 8 servings
Nutritional Guidelines (per serving)
750 Calories
44g Fat
9g Carbs
76g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 750
% Daily Value*
Total Fat 44g 56%
Saturated Fat 14g 71%
Cholesterol 252mg 84%
Sodium 667mg 29%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 6%
Protein 76g
Calcium 102mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lemon chicken is flavored with garlic, fresh lemon juice, zest, and a little thyme. It's an easy and rewarding dish with bright, bold flavor. A garnish of parsley and slices of fresh lemon finish the dish perfectly.

Serve this flavorful lemon chicken with rice pilaf, baked potato, or angel hair pasta and a salad for a fabulous meal.

Ingredients

  • 5 pounds chicken parts
  • 2 tablespoons grated lemon zest
  • 1/2 cup lemon juice
  • 2 cloves​ garlic (crushed)
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 cup melted butter
  • 2 lemons (thinly sliced)
  • 1/2 cup chopped fresh parsley

Steps to Make It

  1. Arrange the chicken pieces in single layer in a large nonreactive dish or put them in a large food storage bag which can be sealed.

  2. In a small bowl, whisk together lemon zest, lemon juice, garlic, dried thyme, salt, and pepper. Spoon the lemon mixture over chicken; cover or seal and refrigerate for 3 to 4 hours, turning frequently to keep the chicken coated with the marinade.

  3. Remove the chicken from the marinade and drain well.

  4. Pour the marinade into a saucepan and set aside.

  5. Arrange the chicken in a shallow baking dish. Brush with melted butter. Bake at 425 F for 25 minutes. 

  6. Meanwhile, place the marinade over high heat and bring it to a full boil.

  7. Brush the marinade over the chicken pieces. Continue baking for about 20 to 30 minutes longer, or until the chicken is browned and thoroughly cooked, basting frequently. 

  8. Garnish the chicken with the lemon slices and sprinkle with chopped parsley.

  9. Boil remaining marinade for 1 minute and spoon some over the chicken just before serving, or serve separately. 

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