Roasted Lemon Chicken

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Roasted Lemon Chicken


Easy to prepare, but give yourself some time to marinate the chicken.

Serves 4


2 packs of skin-on, bone-in chicken thighs, preferably organic
4 lemons, halved
2 limes, halved
1/3 cup extra virgin olive oil
couple of sprigs of herbs such as thyme and rosemary, chopped coarse
2 teaspoons kosher salt
1 teaspoon pepper


  1. In a medium mixing bowl, juice the lemon and limes.  Whisk in the olive oil, salt, pepper and herbs.
  2. Place the chicken thighs in a zip lock bag.  Pour the marinade over the chicken to evenly coat.  Place the bag in the refrigerator and let marinate for 4-6 hours.
  3. Heat the oven to 425 degrees F. Remove the chicken from the marinade and place on a baking sheet. Pat dry with paper towels and sprinkle with salt and pepper. Be sure to discard the marinade.
  4. Cook the chicken for 45 minutes, or until no longer pink in the center.  Serve hot.

Copyright© Heather Carey, MS 2016

Click HERE to see the story behind the recipe.

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