lemon squeezy

lemon chicken

Are you tired of the same old baked chicken for dinner? Here’s a recipe that sure to get you out of any dinner rut. This baked lemon chicken makes its own delicious sauce that demands to be spooned over rice or orzo or crusty bread. Add a green vegetable and you’ve got an easy weekday meal in your menu arsenal.


There are a million ways to make lemon chicken, but let’s be honest, if it requires searing the meat before baking, or even fresh herbs, it’s probably too complicated in my post-work-what-am-I-cooking-for-dinner daze. This recipe is one of those “the whole is greater than the sum of its parts” scenarios where humble ingredients come together for an amazing result.


lemon chicken
printer-friendly recipe
adapted from shutterbean
serves: 4

1 1/2 pounds boneless skinless chicken thighs
1/3 cup extra virgin olive oil plus more for pan
Juice of 1 1/2 large lemons
1/2 lemon, sliced
1 medium onion, chopped
3 cloves garlic, chopped
2 teaspoon dried thyme and/or oregano, or Italian blend
1/4 teaspoon red pepper flakes, optional
Kosher salt & pepper

Preheat oven to 375F. Lightly drizzle olive oil in a glass baking dish or enamel pan. Add chicken thighs and set aside. In a large measuring cup or bowl mix together olive oil, lemon juice, onion, garlic, herbs and red pepper flakes (if using) until well combined. Pour onion mixture over chicken thighs and toss to coat. Nestle lemon slices around the chicken and season with salt and pepper. Place chicken into the oven and bake for 30-40 minutes (depending on the thickness of the chicken), until chicken is thoroughly cooked and the juice is bubbling. Cover the pan and let chicken sit for 5 minutes before serving.

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