Roasted Lemon Chicken

Succulent and Effortless




Preheat oven to 400*


7 Chicken Thighs with skin on  or whole chicken cut up with skin on


Olive oil lemon mixture:

in a measuring cup:


1/4 cup olive oil

1/4 cup fresh lemon juice (4 lemons)

1 clove garlic-chopped or 1 teaspoon powdered garlic

2 tablespoons parsley fresh

pinch of salt

pinch of pepper

whisk to combine.

Set aside



Pour a little olive oil in the bottom of baking pan.


Place chicken skin up in baking pan. Brush tops with olive oil .

Bake in oven until brown- about 30 minutes.

whisk olive oil mixture

Remove chicken from oven and carefully pour olive oil &lemon mixture evenly over the browned chicken.

Replace chicken back into oven.

Lower oven temperature to 325*

Bake for 20 more minutes, basting every 10 minutes.



Serve with rice spooning lemon mixture from pan over the chicken and the rice.

About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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