Baked Lemon Garlic Chicken

The aroma of freshly baked chicken mingled with tangy lemon and savory garlic fills the kitchen, inviting everyone to gather around the table. This Baked Lemon Garlic Chicken is a delightful dish that takes just over an hour from start to finish and delivers a mouthwatering combination of flavors. The secret lies in the marinade that infuses the chicken with vibrant citrus notes and a rich, savory profile.

This recipe is perfect for families and anyone looking to impress guests on a casual weeknight dinner or a special occasion. You can marinate the chicken ahead of time for deeper flavor or store leftovers for a quick meal throughout the week.

Why You’ll Love This Recipe

• The chicken skin turns perfectly crispy while the meat remains juicy and tender.
• A harmonious balance of tangy lemon and savory garlic creates a dish that sings with flavor.
• It’s a one-pan wonder that minimizes cleanup time.
• Easy to prepare, making weeknight dinners a breeze.

What You’ll Need

Gather your ingredients to whip up this delicious dish.

For the Chicken

• 2 chicken breasts
• 2 chicken thighs (bone-in, skin-on preferred)
• 2 chicken legs (drumsticks)

For the Marinade

• 3 tbsp olive oil
• 2 lemons (juice and zest)
• 4 garlic cloves (minced or smashed)
• 1 tsp paprika
• 1 tsp Bayou City Garlic Pepper
• 1 tsp Bayou City All Purpose
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1/2 tsp salt

For the Veggies

• 1 lemon (sliced into rounds)
• 1 onion (sliced)
• 1 bell pepper (sliced, any color)

For the Cooking

• 1 cup low sodium chicken stock
• Chopped parsley (for garnish)

Use fresh lemon for best flavor.

Substitutions & Swaps

• Chicken thighs can substitute with additional breasts.
• Olive oil can be swapped with melted butter.
• Vegetable stock works in place of chicken stock.
• Any bell pepper color is fine.

How to Make It

Follow these simple steps to create a delicious meal.

Marinate the Chicken

Combine olive oil, lemon juice, zest, garlic, paprika, Bayou City Garlic Pepper, Bayou City All Purpose, onion powder, Italian seasoning, and salt in a bowl. Add the chicken and ensure each piece is well coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes or up to 2 hours.

Prepare the Pan

Preheat your oven to 400°F (200°C) and arrange a large baking dish. Slice the onion and bell pepper, then spread them evenly in the pan, creating a bed for the chicken.

Assemble and Bake

Place the marinated chicken on top of the vegetables in the pan. Add the chicken stock along the sides of the pan and layer the lemon slices over the chicken. Bake in the preheated oven for 45-50 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

Broil for Color

Once baked, set your oven to broil. Broil the chicken for an additional 3-5 minutes to achieve a golden-brown color on the skin. Keep a close eye to prevent burning.

Serve and Enjoy

Remove from the oven, and let the chicken rest for a few minutes before serving. Garnish with chopped parsley and enjoy your meal!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, for up to 3 months if tightly wrapped.
Reheat: Microwave on medium for 2-3 minutes.

Tips for Best Results

• Ensure the chicken is at room temperature before marinating for better absorption.
• Adjust cooking time based on the size of chicken pieces.
• Let the dish rest before serving to retain juices for maximum flavor.

Serving Suggestions

• Pair with a light salad for a refreshing meal.
• Serve alongside roasted vegetables for a complete dinner.
• Enjoy with rice or quinoa to soak up the delicious juices.