Roasted Lemon Garlic Herb Chicken


My favorite type of chicken will probably always be lemon chicken. I love the way the vibrant flavor of lemon compliments and enhances chicken, I also love the way fresh herbs and garlic pair with chicken. Throw all of those elements together along with a generous browning in a skillet and nice roasting in the oven and you get this deliciously flavorful and perfectly tender chicken!

Roasted Lemon Garlic Herb Chicken | Cooking Classy

In the past I have never really opted for chicken thighs, most always I cook with chicken breasts. But, recently I was doing some sponsored work that called for using chicken thighs and actually loved them! It’s just been so long since I’ve given them a chance I guess. I just love the way the skin browns to golden crisp deliciousness, and the depth of flavor they had and of course how tender the chicken was. With some fresh lemon and herbs they create a simple entree with tempting flavors.

This an easy entree that your whole family will agree on and you’ll love how easy they are to prepare!

Roasted Lemon Garlic Herb Chicken | Cooking ClassyRoasted Lemon Garlic Herb Chicken | Cooking ClassyRoasted Lemon Garlic Herb Chicken | Cooking Classy


Roasted Lemon Garlic Herb Chicken

Yield: 4 - 6 servings

Prep Time: 5 minutes
Cook Time: 30 minutes


  • 6 chicken thighs
  • 6 cloves garlic , sliced into halves
  • Salt and freshly ground black pepper
  • 1 Tbsp vegetable oil
  • 2 lemons , divided
  • 1 Tbsp chopped fresh poultry herbs , plus more for serving (such as rosemary, thyme, marjoram, oregano or sage. I recommend using a blend of two or three)


  1. Preheat oven to 400 degrees. Rub both sides of each chicken thigh with cut side of garlic halves, set aside and reserve garlic, then sprinkle each of chicken side with salt and pepper.
  2. Heat oil in a 12-inch oven safe skillet over medium-high heat. Once hot, add chicken add cook until bottom is golden brown, draining rendered fat once halfway through cooking, about 8 minutes (I'd recommend using a splatter screen if you have one, oil will splatter quite a bit). Transfer chicken to a plate, drain off majority of oil from pan (leaving just enough to coat pan, about 1 tsp).
  3. Thinly slice half of one lemon and place reserved garlic halves in pan and along with lemon slices. Top with chicken, then sprinkle with 1 Tbsp herbs. Bake in preheated oven until center of chicken registers 170 degrees on an instant read thermometer, about 18 - 20 minutes.
  4. Cut garlic halves into slices and serve with chicken, garnish with additional fresh herbs to taste. Cut remaining lemons into wedges. Serve with lemon wedges for spritzing chicken.
  5. Recipe source: adapted from Williams Sonoma


  • Liz: Thank you for the nice recipe. Have a great weekend! January 23, 2015 at 2:54pm Reply

    • Jaclyn: Thanks Liz! You too! January 23, 2015 at 9:46pm Reply

  • Laura (Tutti Dolci): Roasted chicken has never looked better, love the garlic and lemon! January 23, 2015 at 10:20pm Reply

    • Jaclyn: Thanks Laura :)! January 23, 2015 at 10:48pm Reply

  • Barbara: Your pictures are wonderful. They are making my mouth water right now! January 24, 2015 at 12:15am Reply

    • Jaclyn: Thanks Barbara! January 24, 2015 at 10:55pm Reply

  • olivia – Primavera Kitchen: Fantastic recipe!!! Pinning for later! January 24, 2015 at 6:24am Reply

  • Paola: It looks very delicious. I love chicken and lemon. I’ll try your recipe :) January 24, 2015 at 8:46am Reply

  • Helen: This is a great family dinner dish! January 24, 2015 at 11:29am Reply

  • ATasteOfMadness: This chicken looks so good! I seriously need to buy some lemons! January 24, 2015 at 9:51pm Reply

  • Mirta Porley: An easy and delicious recipe. January 25, 2015 at 9:46am Reply

  • jaye: This recipe looks quick and easy I am trying it right now. January 25, 2015 at 1:59pm Reply

  • Claudia: Just tried this recipe tonight. Though it’s presentation is beautiful, it wasn’t lemony enough for my expectations. I used organic chicken breasts, coconut oil for the pan, and 3 lemons- 2 sliced for the bottom and one sqeezed over the top. Next time I am going to try to make a marinade ahead of time to increase the intensity. I’m glad I tried it however! January 25, 2015 at 8:51pm Reply

    • Jaclyn: I originally tried this with two lemons in the pan and I felt that the pith (white part of the lemon) made it bitter, as they say it can do to foods. So I just cut back on the amount then added it fresh at the end instead. If you have time to marinade it in a little lemon juice that would be great though! I’m glad you tried it too :)! January 29, 2015 at 9:12pm Reply

  • Donna: Delish! Easy to make, and the kids even liked it. I used dried herbs, as I was being lazy and didn’t want to run out for fresh, and it was still great. This will go into the regular rotation. January 26, 2015 at 7:15pm Reply

    • Jaclyn: Thanks for your review Donna! I’m so glad you liked it! January 29, 2015 at 9:09pm Reply

  • Mandy: Made this last night for me and the hubby, and it was fantastic! He totally loved it, and I hogged all the roasted garlic which was very tasty. Thanks so much! January 27, 2015 at 2:48pm Reply

    • Jaclyn: I’m so glad it was enjoyed :)! Thanks for your comment Mandy! January 27, 2015 at 5:16pm Reply

  • Shelby @ Go Eat and Repeat: Lemon chicken is such a classic. I like to add capers to mine as well for a salty bite. January 28, 2015 at 12:20pm Reply

  • Donna in the D: really want to make but a little confused, do you only brown one side of the chicken? February 10, 2015 at 1:47am Reply

    • Jaclyn: No, brown both sides. I hope you love it! February 23, 2015 at 6:24pm Reply

  • Miranda: Made this tonight! Total do over!! Thanks!! September 24, 2015 at 8:51pm Reply

  • sabrina: can I use chicken breasts instead of chicken thighs? September 12, 2016 at 7:53am Reply

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