This bright and flavorful lemon herb chicken features juicy, tender chicken infused with fresh citrus and aromatic herbs. The combination of zesty lemon, fragrant herbs, and garlic creates a light yet satisfying dish that’s perfect for any season. It’s healthy, delicious, and elegant enough for entertaining while being simple enough for weeknight dinners.
Serves: 4-6 people
Prep Time: 15 minutes (plus 30 minutes marinating time)
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Ingredients
For the Chicken
- 2 pounds bone-in, skin-on chicken thighs and drumsticks (or 1.5 lbs boneless breasts)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Lemon Herb Marinade
- 1/4 cup fresh lemon juice (about 2 large lemons)
- Zest of 2 lemons
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For Roasting (Optional Vegetables)
- 1 pound baby potatoes, halved
- 1 large onion, cut into wedges
- 1 lemon, sliced into rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
For Garnish
- Fresh herbs (parsley, thyme, or rosemary)
- Lemon wedges
- Extra lemon zest
Instructions
Preparing the Marinade
- Make the marinade: In a large bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, rosemary, thyme, oregano, parsley, salt, pepper, and red pepper flakes (if using) until well combined.
- Reserve some marinade: Set aside 2-3 tablespoons of marinade for basting during cooking.
Marinating the Chicken
- Season chicken: Pat chicken pieces dry with paper towels and season with salt and pepper.
- Add to marinade: Place chicken in the bowl with marinade (or use a large zip-lock bag), making sure all pieces are well coated. Massage the marinade into the chicken.
- Marinate: Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor. Don’t marinate longer than 8 hours as the acid can make the chicken mushy.
Oven Method (Recommended)
- Preheat oven: Preheat to 425°F (220°C).
- Prepare vegetables (optional): If using vegetables, toss halved potatoes and onion wedges with olive oil, salt, and pepper in a large roasting pan.
- Arrange chicken: Remove chicken from marinade and arrange on top of vegetables (or directly in the roasting pan). Place lemon slices around and on top of chicken.
- Roast: Bake for 35-45 minutes until chicken reaches internal temperature of 165°F (74°C) and skin is golden brown and crispy.
- Baste: Baste with reserved marinade halfway through cooking for extra flavor.
Stovetop Method
- Heat skillet: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
- Sear chicken: Remove chicken from marinade and sear skin-side down for 4-5 minutes until golden brown. Flip and sear another 3-4 minutes.
- Finish in oven: Transfer skillet to preheated 400°F (200°C) oven and cook for 20-25 minutes until done.
Grilling Method
- Preheat grill: Heat grill to medium-high (about 400°F).
- Grill chicken: Remove from marinade and grill for 6-8 minutes per side, basting with reserved marinade, until internal temperature reaches 165°F (74°C).
- Rest: Let chicken rest for 5 minutes before serving.
Finishing and Serving
- Check doneness: Ensure chicken reaches 165°F (74°C) internal temperature and juices run clear.
- Rest: Let chicken rest for 5-10 minutes after cooking to retain juices.
- Garnish: Sprinkle with fresh herbs, serve with lemon wedges, and add a final grating of fresh lemon zest.
Tips for Perfect Lemon Herb Chicken
- Use fresh herbs: They make a significant difference in flavor compared to dried
- Don’t over-marinate: The acid in lemon can make chicken mushy if marinated too long
- Pat dry: Remove excess marinade before cooking for better browning
- Use a thermometer: Ensures perfectly cooked, juicy chicken
- Let it rest: This allows juices to redistribute throughout the meat
Herb Combinations
Mediterranean Blend
- Rosemary, thyme, oregano, and basil
- Add sun-dried tomatoes and olives
French Herbs
- Tarragon, chervil, parsley, and thyme
- Include a splash of white wine
Garden Fresh
- Whatever fresh herbs you have: sage, marjoram, chives
- Add lemon verbena if available
Italian Style
- Basil, oregano, rosemary, and parsley
- Include balsamic vinegar in the marinade
Side Dish Suggestions
Vegetables
- Roasted asparagus or green beans
- Grilled zucchini and bell peppers
- Sautéed spinach with garlic
- Roasted Brussels sprouts
Starches
- Lemon rice pilaf
- Herb roasted potatoes
- Quinoa with herbs
- Crusty bread to soak up juices
Salads
- Mixed greens with lemon vinaigrette
- Greek salad with feta and olives
- Cucumber and tomato salad
- Arugula with lemon and parmesan
Variations
Lemon Herb Butter Chicken
- Add 2 tablespoons softened butter mixed with herbs under the skin
- Baste with herb butter during cooking
Mediterranean Lemon Chicken
- Add kalamata olives, sun-dried tomatoes, and feta cheese
- Include a splash of white wine in the marinade
Moroccan-Inspired
- Add preserved lemons and fresh mint
- Include a pinch of cinnamon and ginger
Asian Fusion
- Add fresh ginger and soy sauce to the marinade
- Garnish with cilantro and sesame seeds
Make-Ahead Tips
- Marinate overnight: For deeper flavor, marinate up to 24 hours
- Prep herbs: Wash and chop herbs up to 2 days ahead
- Pre-season: Season chicken up to 1 day ahead for better flavor penetration
Storage and Leftovers
- Refrigerate cooked chicken for up to 4 days
- Reheat gently in oven at 350°F to maintain moisture
- Use in salads: Great cold in salads or grain bowls
- Freeze for up to 3 months (best results with boneless pieces)
Nutritional Benefits
This dish is high in protein and the herbs provide antioxidants and anti-inflammatory compounds. Lemon adds vitamin C while the olive oil provides healthy monounsaturated fats. It’s naturally gluten-free and can easily be made dairy-free.
Wine Pairing
- White wines: Sauvignon Blanc, Pinot Grigio, or Chardonnay
- Light reds: Pinot Noir or Côtes du Rhône
- Rosé: A crisp, dry rosé complements the herbs beautifully
Troubleshooting
Chicken is dry
- Use a meat thermometer to avoid overcooking
- Choose bone-in, skin-on pieces for more moisture
- Let chicken rest after cooking
Not enough flavor
- Increase marinating time
- Use more salt in the marinade
- Add more fresh herbs
Skin not crispy
- Pat chicken very dry before cooking
- Start cooking skin-side down
- Use higher heat initially to crisp the skin
