Roasted Lemon Chicken

One of our favourite chicken dishes is our Roasted Lemon Chicken. It's so easy to prepare, we prefer to use chicken thighs for this dish as they turn out super soft, moist and delicious.  From time to time we'll add some chicken breasts or even legs to the mix! Chicken breasts tend to dry out though so we don't recommend baking them the full time in the recipe; we're careful to over cook them and use a thermometer; when the internal temperature reaches 165F ~dinner is done.

Chicken being so versatile it pairs perfectly with oven roasted potatoes, steamed fresh veggies and a nice garden salad as we have pictured above. Try it served on top of a spinach salad or even some sautéed greens. The possibilities are endless. 

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Roasted Lemon Chicken
Delicious soft, moist and juicy chicken thighs makes a great accompaniment with roast potatoes, salad and anything else that you can dream up; the possibilities are endless.
  • 2 to 3 pounds chicken thighs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 to 2 tsps paprika
  • 1 to 2 cloves large garlic cloves minced
  • 2 to 3 springs fresh thyme
  • juice of 1 lemon lemon
  • spray generously non stick spray
1. Sprinkle chicken thighs with salt, pepper, paprika and minced garlic insuring that the chicken is well coated with seasonings. 2. Squeeze juice of 1 lemon all over the chicken and add squeezed lemon to the dish, this will really enhance the lemony flavour of the chicken and leave your kitchen smelling wonderful as it bakes.3. Cover with plastic wrap to allow flavours to marinate overnight.4. Bake at 350F for approximately 45 minutes, basting frequently.5. Chicken should be cooked to an internal temperature of 165F.Note: Skins can be removed to make it less fatty - but you'll have to keep an eye out so tops don't dry out; you want your chicken moist and juicy.
Prep time: Cook time: Total time: Yield: 2 to 3 pounds of chicken thighs (we used 16 pieces in our recipe)