Baked Lemon Chicken
This recipe delivers a delectable baked lemon chicken, starting with pan-searing chicken pieces to achieve a golden crust. It then combines caramelized onions, fragrant lemon zest, garlic, rosemary, honey, and chicken broth to create a rich, savory-sweet sauce. The chicken finishes baking in an ovenproof casserole, bathed in the flavorful liquid, resulting in tender, succulent chicken with bright, herbaceous notes.
Equipment
- 1 Large Skillet Preferably oven-safe if planning to finish cooking in the oven, otherwise use for searing.
- 1 9x13-inch ovenproof casserole dish For baking the chicken and its sauce.
- 1 Slotted Spoon For transferring onions while leaving liquid behind.
- 1 Basting brush or spoon For regular basting to keep chicken moist and glazed.
- 1 Sharp chef's knife and cutting board Essential for precise prep of chicken, onion, lemon zest, and garlic.
Ingredients
Main
- One 3 1/2- to 4-pound chicken cut into 8 pieces, patted dry
- Kosher salt and freshly ground black pepper
- Flour for dredging
- 3 tablespoons extra-virgin olive oil
- 1 large onion thinly sliced
- Peel of half a lemon white pith removed, cut into very thin strips
- 2 large garlic cloves minced
- 1 1/2 teaspoons fresh rosemary leaves
- 1 tablespoon honey
- 1/4 cup freshly squeezed lemon juice
- 1 cup chicken broth homemade or canned low-sodium
Instructions
- Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
- Copyright 2001 Television Food Network, GP. All rights reserved
Notes
Ensure chicken pieces are thoroughly patted dry before seasoning and dredging; this is crucial for achieving a golden-brown, crispy skin during sautéing. When browning the chicken, avoid overcrowding the skillet to maintain a consistent high temperature, allowing for proper caramelization. For the lemon zest, use a zester or a sharp paring knife to carefully remove only the yellow part, avoiding the bitter white pith. Basting every 15 minutes during baking is key to keeping the chicken moist and building a flavorful glaze from the cooking liquid. For an added aromatic depth, consider finishing with a sprinkle of fresh parsley or more fresh rosemary before serving.