Roasted Lemon Chicken

Bone-in, skin-on chicken roasted on a bed of fresh lemon slices, garlic, and herbs. The skin turns golden and crispy while the meat stays tender and juicy, all with just 10 minutes of prep.

Course Dinner

Cuisine American

Keyword lemon roast chicken, lemon-roasted chicken recipe, roasted lemon chicken

Prep Time 10

Cook Time 45

Resting Time 10

Total Time 1 5

Servings people

Calories 616kcal

Author Blair Lonergan

Ingredients

2 lemons, thinly sliced
1 large 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 or bone-in, skin-on chicken thighs (about 2 large chicken breasts or 6 thighs)
Olive oil
Kosher salt and ground black pepper, to taste

Instructions

Preheat oven to 425°F. Line a large rimmed baking sheet or roasting pan with foil and spray with nonstick 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 all over with about 1 tablespoon of olive oil and season generously with salt and pepper on all sides.
Place the chicken skin-side up on top of the lemon, onion, garlic, and herbs.
Roast chicken breasts for 45 minutes to 1 hour, or until an instant-read thermometer reads 165°F. Chicken thighs are done in about 35-45 minutes and should register 175-185°F. For extra-crispy skin, broil for 1-2 minutes at the end (do not broil a pan lined with parchment paper).
Allow the chicken to rest for 5-10 minutes before serving.

Notes

Use bone-in, skin-on chicken. The bone and skin protect the meat during roasting, keeping it juicy and developing that crispy, golden exterior. Boneless, skinless chicken works but will cook faster: about 30 minutes for breasts and 20 minutes for thighs. It won't have the same crust.
Pat the chicken very dry. Removing surface moisture before seasoning is the key to crispy skin. Give each piece a thorough pass with paper towels.
Roast uncovered the entire time. Covering the chicken traps steam, which softens the skin. Leave it uncovered for the best results.
Use a meat thermometer. Cooking time varies based on the size of your chicken pieces and oven. A thermometer is the most reliable way to know when the meat is done: 165°F for breasts, 175-185°F for thighs.
Rest before serving. Let the chicken rest 5-10 minutes after it comes out of the oven so the juices redistribute.
Scale the recipe easily. Make a larger bed of aromatics and add as many pieces as you need. Leave space between the chicken so heat can circulate; crowding the pan causes steaming rather than roasting.
Switch up the herbs. Rosemary and thyme are classic here, but parsley, chives, and oregano are also great options.

Nutrition