Oven baked lemon chicken is the perfect family meal when you are short on time. I serve this to my family time and time again and they love it! All of the work is done ahead of time leaving you less time in the kitchen and more time to do the things you love. Nourishing and delicious, you will love sharing this simple, healthy dinner with family and friends.
Oven baked lemon chicken has become a family favourite and a regular on my meal plan. It’s a great option when you are super busy and want to be organised ahead of time. I often prepare the chicken and put it, covered, in a baking dish in the fridge before I leave for work in the morning. I also quickly whip up the lemony, herby marinade and store it in a jar in the fridge ready to be poured over the chicken later that night. Honestly, it takes minutes.
How to make Oven Baked Lemon Chicken
I use one whole chicken, portioned into 10 pieces and around 4 extra drumsticks when making this meal. If you don’t have time to portion a whole chicken, simply ask your butcher to do it for you or just use drumsticks and thighs, bone in, skin on.
1 chicken, portioned into 10 pieces (plus extra if desired) or the equivalent thighs and drumsticks, bone in, skin on.
1/3 cup of olive oil
Juice of 1-2 lemon (oranges work well too), reserve the skins, slice and add in to the baking dish
1 tablespoon of coconut or rapadura sugar
1 tablespoon of Italian herbs (mine have chilli and garlic flakes in them which is delicious)
1 garlic clove, crushed (optional)
Fresh herbs like oregano or rosemary if you have them to hand
What to do:
Arrange the chicken pieces in a large baking dish, skin side up.
Put all the remaining ingredients, except the fresh herbs in a jar and shake to combine well.
Pour the marinade over the herbs and massage it over using your hands or the back of a spoon.
Tuck the chicken and lemon pieces around the chicken.
Bake at 190C for approximately 1 hour or until the chicken is crispy, golden brown and cooked through.
Pour yourself a glass of wine and congratulate yourself for being so organised and efficient!
I like to serve the chicken with a big green salad and some roasted baby potatoes and save some chicken for lunches the following day.
Roasted Baby Potatoes
Since the oven is on anyway, why not halve about a dozen baby potatoes, leaving the skins on. Place in a baking tray, drizzle with olive oil and sprinkle generously with sea salt. They will cook in about the same time as the chicken. Delicious, crunchy and satisfying.
What is your favourite pre-preparable meal?
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