Lemon Chicken

This easy roasted lemon chicken breast is flavored with fresh lemons, onions, garlic, and herbs. The skin is crispy and golden brown, while the meat is tender and juicy!

Course Dinner

Cuisine American

Keyword Lemon Chicken, lemon garlic chicken, lemon roasted chicken

Prep Time 10

Cook Time 45

Resting Time 10

Total Time 1 5

Servings - 4 people

Calories 424kcal

Author Blair Lonergan

Ingredients

2 lemons, thinly sliced
1 large sweet onion, thinly sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary
3 lbs. bone-in, skin-on split chicken breast (about 2 large chicken breasts)
Olive oil
Kosher salt and ground black pepper, to taste

Instructions

Preheat oven to 425°F. Line a large rimmed baking sheet or a roasting pan with foil or parchment paper for easy cleanup, if desired. Spray with cooking spray or brush with olive oil.
Arrange the lemon slices, onion slices, garlic cloves, thyme sprigs, and rosemary sprigs in the prepared pan.
Pat the chicken very dry with paper towels. Rub with about 1 tablespoon of olive oil; season liberally with salt and pepper.
Place the chicken (skin-side up) on top of the sliced lemons, onions, garlic, and herbs.
Roast the chicken for 45 minutes, or until the meat reaches an internal temperature of 165°F.
Allow the chicken to rest for 5-10 minutes before serving.

Notes

Bring the chicken to room temperature for about 30 minutes before roasting in order to ensure even cooking.
Pat the chicken dry before seasoning. Removing the extra moisture will help the skin get nice and crispy in the oven.
Use a rimmed baking sheet or roasting pan lined with foil. A lot of fat and juices will drip off of the chicken as it roasts, so the foil-lined sheet catches those drips and makes cleanup easier.
The total cooking time will vary depending on the size and thickness of your chicken and on the temperature of the meat when it goes into the oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.
For the juiciest meat, allow the chicken to rest for at least 10-15 minutes before serving.
Scale the recipe to suit the size of your family. Make a larger bed of aromatics and roast as many chicken breasts as you need. Just make sure to leave plenty of space between the chicken pieces so that the heat can properly circulate and each piece gets crispy (rather than steamed).
Switch up the herbs and just use your favorites. For instance, parsley, chives, and oregano are also nice options here.
Using boneless, skinless chicken breast? Baking with the bone and the skin will give you a more juicy, flavorful breast; however, you can use boneless, skinless meat if you prefer. The boneless, skinless chicken breast will only need about 30 minutes in the oven.
Substitute bone-in, skin-on chicken thighs for the breast meat. Chicken thighs typically have a shorter cooking time, so they will likely only need about 30-35 minutes.

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