Lemon Chicken
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Shari
Delicious and easy to make.
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Nancy
Tasty and lemony. I seasoned under the skin before browning in skillet. While baking I basted with melted butter and lemon.
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Rose
I am making this tonight and it smells delicious. I extremely recommend making this dish for your families. I used thighs and legs very good I really can not wait to taste this dish
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Laura
Tangy and savory. I used lime instead of lemon and it was delicious. Good enough for guests. Definitely will cook this again!
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Jim
Very easy and delicious! Would recommend to make for your family on a nice sunny night!
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sherloc hemloc
making it for years , Simple to make and it’s delicious
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Tomoko
Elise, we still love this dish, and I’ve been making it for 10+ years!
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Elise Bauer
Wonderful Tomoko, I’m so glad you’ve enjoyed the recipe all these years!
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Ellen
This looks delicious. Is it safe to use the marinade used on the raw chicken for the basting step?
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Sara Bir
Hello Ellen,
That’s a good question. It is safe, because in this case after basting with the marinade the chicken gets cooked another 15 to 20 minutes. And the marinade is on the surface, which heats to the safe point of 165 degrees F faster than the interior of the chicken.
If you are still wary, then boil the marinade a few minutes before brushing it onto the chicken. I think overkill is just fine if it gives you peace of mind.
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MarieD
Wow! I love chicken and I love lemon, but even I was not prepared to taste how delicious this would be. It was moist, but with crunchy skin and the taste was wonderful! I did not have garlic nor butter and it was still great. Make sure and marinate it for at least an hour, that must be key to why is so very tasty.
I usually just squeeze some lemon on roasted chicken, but this is so much better. I will make this again and again. Thank you.
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Dawn
It’s become a family favorite! I wasn’t a huge thigh fan until I found this recipe.
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Christine
Delicious. Made it for my 10 years old granddaughter birthday dinner, with green beans and hassle back potatoes. Not a scrap was left and really easy to do.
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Samantha
Do I need to cook the whole time at 425? Sorry I’m new to cooking and this sounds amazing, just don’t want to overcook! Thanks
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Sara Bir
Hi Samantha, yes, it’s 425 degrees for the whole cooking time. Do you have an instant-read thermometer for the chicken? Having one handy takes a lot of the guesswork out of knowing when it’s done. Let us know how it goes!
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Marianne
Very good I made this recipe!!
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Sandy Evans
Delicious and easy to make. I marinated 2 hours and was very happy with the result. Thank you for the recipe, it’s a go to when you have a bunch of lemons
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CATHY
This is one of my favorite things. I do leave out the rosemary because I really do not like it ( I know it’s me) but the combination of lemon and thyme and garlic is amazing. Thanks so much for the recipe!
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Elise Bauer
I’m so glad you like the lemon chicken Cathy!
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jbnyc
Delicious!! My son loved it!
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Yes, very tasty. Replaced butter with olive oil and didn’t have thyme in the garden but it still came out great!
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Very easy to make and delicious.
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Was awesome
Fantastic! Loved it! Loved it! Loved it! got a lovely crisp skin. Nice and lemony! Will definitely make this again.
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Awesome recipe, I hope you have more of these because I love it! :D
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