Lemon Herbed Garlic Chicken (1 Hour, 10 Mins + Marinading Time)

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Savor the vibrant flavors of this lemon herbed chicken, featuring juicy, bone-in, skin-on chicken thighs marinated in a zesty lemon and herb mixture, then perfectly roasted to golden perfection.

This dish is elevated with a delightful garlic sauce, adding a burst of flavor that complements the chicken beautifully.

Ideal for a hearty family dinner or a sophisticated gathering, this recipe promises a tender, flavorful experience with every bite.

  • Prep Time: 30 minutes + 30 minutes marinading time
  • Cook Time: 35-40 minutes
  • Total Time: 1 hour, 35-40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the chicken:

  • 4 bone-in, skin-on chicken thighs
  • 2 lemons, one juiced and one sliced
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste

For the garlic sauce:

  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 teaspoon cornstarch dissolved in 2 tablespoons water
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Marinate the Chicken (30 minutes):
    In a bowl, combine olive oil, lemon juice, minced garlic, parsley, rosemary, thyme, salt, and pepper. Place the chicken thighs in a marinating dish or a large zip-lock bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Add lemon slices. Marinate in the refrigerator for at least 30 minutes, preferably longer for more flavor.

  2. Preheat Oven and Prepare Chicken (10 minutes):
    Preheat the oven to 400°F (200°C). Remove the chicken from the marinade and place it skin-side up in a roasting pan. Arrange lemon slices around the chicken.

  3. Roast the Chicken (35-40 minutes):
    Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is crispy and golden, and the internal temperature reaches 165°F (74°C).

  4. Prepare the Garlic Sauce (10 minutes):
    While the chicken is roasting, prepare the garlic sauce. In a small saucepan, sauté minced garlic until fragrant. Add chicken broth and lemon juice, bringing to a simmer. Stir in the cornstarch mixture, whisking until the sauce thickens. Season with salt and pepper to taste.

  5. Serve (5 minutes):
    Once the chicken is cooked, allow it to rest for a few minutes. Plate the chicken thighs and drizzle them with the garlic sauce. Garnish with chopped parsley.

  6. Enjoy:
    Serve the chicken with your choice of side dishes, such as roasted vegetables or a light salad, for a complete and satisfying meal.

Notes

This lemon herbed chicken is a celebration of flavors that brings together the freshness of lemon, the aroma of herbs, and the richness of garlic.

Perfect for any occasion, this dish is sure to delight your taste buds and leave you and your guests craving more.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 475
  • Sugar: 1g
  • Sodium: 400mg
  • Fat: 30g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 40g
  • Cholesterol: 220mg

Pair this with...

Garlic Mashed Potatoes

Start by boiling peeled and diced potatoes until they're fork-tender. While they're cooking, gently sauté minced garlic in some butter or olive oil until it's golden but not burnt - this mellows out the sharpness and infuses the butter with garlicky goodness. Drain the potatoes, then mash them up. Add the garlic-infused butter, a splash of milk or cream, and season with salt and pepper. Whip everything together until smooth, or leave a few lumps if you prefer. Garnish with fresh parsley or chopped chives.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

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