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Lemon Chicken

User Rating 4.5 Star Rating (2 Reviews)

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Lemon Chicken with Garlic and Thyme

Lemon Chicken with Garlic and Thyme

Photo of Lemon Chicken © Diana Rattray
This lemon chicken is flavored with garlic, fresh lemon juice, zest, and a little thyme. Serve this flavorful lemon chicken with a rice pilaf, baked potato, or angel hair pasta and a salad for a fabulous meal.

Cook Time: 55 minutes

Total Time: 55 minutes

Ingredients:

  • 4 to 5 pounds chicken parts
  • 2 tablespoons grated lemon peel
  • 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

Preparation:

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

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

Remove chicken from marinade and drain well, reserving marinade. Arrange chicken in a 2-quart shallow baking dish. Brush with melted butter. Bake at 425° for 25 minutes. Bring the reserved marinade to a full boil in a saucepan and brush on the chicken; bake for about 30 minutes longer, basting several times. Chicken should be browned and cooked through.*

Garnish chicken with lemon slices and sprinkle with chopped parsley. Boil remaining marinade for 1 minute and spoon a little over the chicken just before serving, or serve separately. Serve with hot cooked rice or noodles.

Lemon chicken recipe serves 8.

*According to foodsafety.gov, chicken must be cooked to at least 165° on a food thermometer inserted in a thick part of the chicken, not touching bone or fat.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
adaptations, Member finndog

I good basic recipe. I tried putting some honey in the marinade mix, but this caramelised too much while baking. Next I tried adding some unrefined brown sugar to the marinade which is boiled and spooned over before serving. This worked a treat to add some sweetness to the dish to complement the lemon. Don't overheat this mixture!

1 out of 1 people found this helpful.

See all 2 reviews

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