Crisp, flavorful skin. Juicy, tender meat. With a tart lemon flavor and the sweet herbal notes of thyme, this chicken is so easy to make and comes out absolutely delicious every time. I made this with a cut-up chicken rather than a whole chicken. The cut-up chicken allows for more surface area of crispy skin. The skin on this recipe is so well seasoned that I didn’t want to miss out on any of it! The lemons themselves have a second life as a lovely garnish after cooking. And the dish creates a tangy sauce that I love to spoon around the chicken when plating. I hope you enjoy this chicken dish as much as we have!

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Slice the two lemons, by removing the pointed ends and cutting the remaining part into four even round slices each, for a total of eight round slices.

2. Drizzle two tablespoons of oil at the bottom of a 9 x 13-inch roasting pan.

3. Lay the lemon slices over the bottom of the pan in a flat layer.

4. Top the lemon slices with the pieces of chicken, arranged skin-side up.

5. Sprinkle kosher salt, black pepper, and thyme evenly over the chicken.

6. Drizzle the tops of the chicken evenly with remaining oil.

7. Bake uncovered for between one hour and one hour 15 minutes. Chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit and the skin is crisp.

Notes:

Serve hot and fresh. Or, this dish can be made in advance and frozen. Reheat at 350 until warmed throughout.

Recipe tags

Baked Candidlydelicious Chicken Chicken on the bone Chicken quarters Easy prep Freezer-friendly Fresh lemons Gluten free Keto Keto kosher Kosher for passover Lemons Paleo Pesach Shabbos Spring Super easy Tamar Teitelbaum Thyme Weeknight dinners

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Bayla Meltzer

2024 years ago

Delicious Fast and easy to throw together with a delightful lemony taste. The recipe makes a lot of lemony sauce which you can drizzle over the chicken or rice. The skin came out nice and crisp. I used 4 chicken legs and thighs. Used oregano instead of thyme.