Lemon Chicken

Overheard at the market, “I’m a breast girl.” “Really? I’m definitely a thigh girl,” pause…”dark meat, so much more flavor.”

Had to laugh, I’m so so so much a thigh girl myself. What’s the secret to wonderful lemon chicken? Use chicken thighs (or legs, but thighs are easier to eat), bone-in and skin-on.

Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin.

Of course you can use chicken breasts if you prefer. Depending on the size of your pieces, you probably won’t need to cook them as long as thighs.

Don’t like the skin? Not everyone does. But do cook with the skin-on if you can. Cooking with the skin on not only protects the meat from drying out, the chicken gets bathed with the flavor from the skin while it cooks.

This recipe has been one of the most popular on Simply Recipes for years. It’s easy to make—just a simple marinade with lemon zest, lemon juice, garlic, and herbs, and then into the oven it goes. And the taste is just right. Not so lemony it makes your mouth pucker. Perfect to go with rice or buttered noodles.

Recipe photos and method have been updated, first published 2008.

Lemon Chicken Recipe

Ingredients

• 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat

• 4 teaspoons lemon zest (about zest from 2 lemons)
• 1/3 cup lemon juice
• 2 cloves garlic, crushed
• 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
• 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
• 1 teaspoon Kosher salt
• 1 teaspoon black pepper

• 2 Tbsp melted butter
• Lemon slices for garnish

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