Marinating is a great way to infuse flavor quickly, and keeps the chicken tender and moist. Garlic, lemon, and herbs make this Roasted Lemon Herb Chicken bright and summery. Just marinate for about 45 minutes, add some chicken broth to the pan, roast for 30 minutes, and uncover for the last 15 to crisp up the skin!

This recipe requires very little prep work or chopping and is cooked entirely in the oven. Great for nights when you want a quick and tasty meal.

I recommend using bone-in legs or thighs with skin. This keeps it tender, juicy and prevents the chicken from drying out.

You can use this method of marinating with any sort of seasoning. Tweak it however you like! Citrus Shallot, Honey Orange, and Balsamic are a few of my favorite alternative marinades. Throw some potatoes and veggies in with the chicken, and you have a one-pan-meal infused with lemon and herbs! You could also use the juices from the pan to make a simple sauce. Skim some of the oil from the top and thicken up the juice by reducing it for a few minutes on the stove over medium-low heat.

Cooking chicken can be intimidating but this recipe keeps it tender and flavorful - no bland chicken allowed. Plus, it allows plenty of time for it to cook through, so you don't have to worry about it being underdone. Once the juices run clear, you're good to go!

roasted lemon herb chicken

yield: 4 chicken thighs | time: 1 hour

ingredients

4 chicken thighs (with skin and bone in)
3 cloves of garlic, cut in half
⅓ cup olive oil
½ cup chicken broth
juice of 1 lemon
3 sprigs of thyme, stripped of leaves
2 sprigs of rosemary, stripped of leaves
¼ tsp salt
¼ tsp pepper

method

In a large plastic resealable bag, combine the chicken thighs, olive oil, garlic, lemon juice, herbs, salt, and pepper. Seal the bag and shake until the marinade covers all of the chicken, and the ingredients are thoroughly incorporated. Let marinate in the refrigerator for at least 45 minutes.
Preheat the oven to 375 degrees F.
Place the chicken thighs and marinade into a small baking dish. Pour the chicken broth into the dish so that the chicken skin is left uncovered. (Try to pour around the edges so that the olive oil marinade is still left on the top of the chicken to help crisp the skin.)
Loosely cover the pan with aluminum foil, and bake for 30 minutes. Then, remove the aluminum foil and bake another 15 minutes, so that the skin is crispy and golden.