Mohamed Shili This delicious and easy Julia Child Lemon Chicken is a quick and flavorful dinner option that brings zesty citrus and fragrant herbs together. The crispy, golden skin locks in juicy flavors, while the marinade adds a bright, fresh taste. Perfect for a weeknight meal, this dish pairs well with simple sides like roasted vegetables or rice.
Ingredients Needed
- 3 to 4 pounds bone-in, skin-on chicken thighs and legs
- 4 teaspoons lemon zest (from about 2 lemons)
- ⅓ cup fresh lemon juice
- 2 cloves garlic, crushed
- 2 tablespoons fresh chopped thyme (or 2 teaspoons dried)
- 2 teaspoons fresh chopped rosemary (or ½ teaspoon dried)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons butter, melted
- Lemon slices for garnish
How To Make Lemon Chicken
- Marinate the Chicken: In a large bowl, whisk together lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Using a sharp knife, make shallow cuts (about ½ inch deep) on the skinless side of each chicken piece to help absorb the marinade. Add the chicken to the bowl, toss to coat, and refrigerate for 1 to 2 hours.
- Preheat the Oven & Prepare Chicken: Preheat your oven to 425°F. Remove the chicken from the marinade and place it skin-side up in a large baking dish. Reserve the marinade. Brush melted butter over each piece for extra crispiness.
- Bake & Baste: Bake for 20 minutes, then generously baste the chicken with the reserved marinade. Continue baking for another 15 to 25 minutes (for a total cook time of 35 to 45 minutes) until the skin is crispy and the internal temperature reaches 165°F. If cooking different cuts, check breasts earlier as they may cook faster than thighs.
- Rest & Serve: Remove from the oven and cover loosely with foil. Let the chicken rest for 10 minutes before serving. Pour the pan juices into a bowl, skim off excess fat, and drizzle over the chicken for extra flavor. Garnish with lemon slices and serve hot.
Recipe Tips
- Marinate Longer: If you have extra time, marinate the chicken for up to 4 hours for deeper flavor.
- Sear for Extra Crispiness: Before baking, sear the chicken skin-side down in a hot pan for a couple of minutes to get an even crispier skin.
- Use a Wire Rack: Placing the chicken on a wire rack in the baking dish allows heat to circulate all around, making the skin even crispier.
- Deglaze for a Sauce: After baking, deglaze the pan with a splash of white wine or chicken broth and a knob of butter for a flavorful pan sauce.
- Serve with Roasted Veggies: This dish pairs beautifully with roasted potatoes, asparagus, or a fresh green salad.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover lemon chicken in an airtight container and refrigerate within two hours of cooking. Consume within 3-4 days.
- Freeze: Transfer leftover lemon chicken to a freezer-safe container or wrap it tightly in aluminum foil. Freeze for up to 4 months. To thaw, move it to the refrigerator overnight before reheating.
- Reheating: Preheat leftover lemon chicken your oven to 350°F. Place it in an oven-safe dish, cover with foil to retain moisture, and heat for about 20 minutes, or until warmed through.
Nutrition Fact
Serving Size: 1 piece (~200g)
- Calories: 400
- Total Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 500mg
- Potassium: 350mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 35g
More Julia Child Recipes:
Julia Child Lemon Chicken
Description
This delicious and easy Julia Child Lemon Chicken is a quick and flavorful dinner option that brings zesty citrus and fragrant herbs together. The crispy, golden skin locks in juicy flavors, while the marinade adds a bright, fresh taste. Perfect for a weeknight meal, this dish pairs well with simple sides like roasted vegetables or rice.
Ingredients
Instructions
- Marinate the Chicken: In a large bowl, whisk together lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Using a sharp knife, make shallow cuts (about ½ inch deep) on the skinless side of each chicken piece to help absorb the marinade. Add the chicken to the bowl, toss to coat, and refrigerate for 1 to 2 hours.
- Preheat the Oven & Prepare Chicken: Preheat your oven to 425°F. Remove the chicken from the marinade and place it skin-side up in a large baking dish. Reserve the marinade. Brush melted butter over each piece for extra crispiness.
- Bake & Baste: Bake for 20 minutes, then generously baste the chicken with the reserved marinade. Continue baking for another 15 to 25 minutes (for a total cook time of 35 to 45 minutes) until the skin is crispy and the internal temperature reaches 165°F. If cooking different cuts, check breasts earlier as they may cook faster than thighs.
- Rest & Serve: Remove from the oven and cover loosely with foil. Let the chicken rest for 10 minutes before serving. Pour the pan juices into a bowl, skim off excess fat, and drizzle over the chicken for extra flavor. Garnish with lemon slices and serve hot.
Notes
- Marinate Longer: If you have extra time, marinate the chicken for up to 4 hours for deeper flavor.
- Sear for Extra Crispiness: Before baking, sear the chicken skin-side down in a hot pan for a couple of minutes to get an even crispier skin.
- Use a Wire Rack: Placing the chicken on a wire rack in the baking dish allows heat to circulate all around, making the skin even crispier.
- Deglaze for a Sauce: After baking, deglaze the pan with a splash of white wine or chicken broth and a knob of butter for a flavorful pan sauce.
- Serve with Roasted Veggies: This dish pairs beautifully with roasted potatoes, asparagus, or a fresh green salad.
Julia Child Lemon Chicken
