Monday, June 6, 2016

Roasted Lemon Garlic Chicken

I love that this recipe is relatively hands-off, but the resulting dish is tasty and tender! I can pop it in the oven and go for a walk while it roasts. So it's perfect for a quick weeknight dinner.

Ingredients serves 6
  • 6 chicken thighs (skin on, bone in)
  • 4 to 6 cloves garlic, minced
  • 3/4 t freshly ground sea salt
  • 3/4 t freshly ground black pepper
  • 2 organic Meyer lemons, 1 thinly sliced and 1 juiced
  • olive oil for drizzling

Remove chicken from the fridge at least 30 minutes before you want to roast them. Place chicken thighs in a rimmed baking dish where they can lay flat in a single layer. Rub with minced garlic and sprinkle with salt and pepper. Drizzle with olive oil and lemon juice. Lay thin slices of lemon on top of the chicken thighs.

Preheat the oven to 400 degrees F. Roast in the pre-heated oven for 35 to 40 minutes, or until the exposed chicken skin is beginning to brown. Turn the oven up to 450 degrees F; cook for an additional 5 minutes until the skin is crisped, the lemon is beginning to char, and the chicken is cooked through. Serve hot.

For this quick mid-week dinner, I served the roasted lemon garlic chicken with a green salad and caprese skewers.


  1. This looks amazing and so doable for our crazy week nights! Thank you Cami!