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Baked Lemon Chicken

This recipe presents a comforting baked lemon chicken dish, featuring pan-seared chicken pieces finished in the oven with a fragrant sauce of sautéed onions, lemon zest, garlic, rosemary, honey, and chicken broth. The chicken is baked until tender and golden, regularly basted in the rich, savory-sweet, and tangy liquid. It's a flavorful and aromatic main course perfect for a family meal.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 4 people
Calories 395.1 kcal

Equipment

  • 1 Large Skillet Preferably oven-safe, but not strictly required as the chicken is transferred.
  • 1 9x13-inch ovenproof casserole dish For baking the chicken.
  • 1 Tongs For handling and turning chicken pieces safely.
  • 1 Slotted Spoon For transferring cooked onions to the casserole dish.
  • 1 Basting Spoon or Brush For basting chicken during baking.

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

For a truly golden and crispy skin, ensure the chicken pieces are thoroughly patted dry before dredging in flour. This also helps the flour adhere better. When searing, avoid overcrowding the skillet; work in batches if necessary to maintain heat and achieve a beautiful sear, which locks in flavor. Be meticulous when removing the white pith from the lemon peel to prevent any bitterness in the sauce. The thin strips allow for better infusion of citrus aroma. Consistent basting during baking is vital to keep the chicken moist and infuse it with the fragrant lemon-rosemary liquid. A touch more fresh lemon juice and a sprinkle of chopped fresh parsley just before serving will elevate the brightness and presentation.