Baked chicken with lemon recipe: spectacular roast and easy to eat with the family

Roasted chicken always brings me good memories, both from my childhood in Murcia and from my in-laws already in Madrid. It is great to share, it adapts easily to many diners and we can also prepare it with a multitude of variants, such as this recipe for baked chicken with lemon. Apples and oranges are usually typical fruits for roasting poultry meat, but the humble lemon also gives us delicious results.

If you have time, it is a good idea to start preparing this dish the day before or a few hours before turning on the oven, leaving the chicken to marinate to better take on the aromas. Otherwise nothing happens, I assure you that the dish will also have a lot of flavor. Eating the skin is not compulsory, but when roasting chicken it is always recommended to leave it intact so that the meat is very juicy.


For 2 persons
  • Hindquarters of chicken with skin 2
  • Red or sweet onion 1
  • Garlic cloves 1
  • Lemon 4
  • Dijon mustard 5 ml
  • Worcestershire sauce 2 ml
  • Extra virgin olive oil 30 ml
  • White wine 45 ml
  • Honey 5 ml
  • Provencal herbs 10 g
  • Ground black pepper
  • Salt
  • Fresh thyme on the vine 2

How to make baked chicken with lemon

Difficulty: easy
  • Total time 1 hour
  • Elaboration 15 m
  • Cooking 45 m
  • Repose 30 m

Preheat the oven to 180ºC, in the event that it is going to cook immediately. Burn the possible remains of feathers and cut the possible excess fat from the chicken's hindquarters. Dry with kitchen paper and place in a dish or casserole suitable for the oven.

Squeeze the juice of two or three lemons until you have about 60 ml of liquid, better over a strainer to collect the bones they may have. Add mustard, Worcestershire sauce, olive oil, white wine, honey, Provencal herbs, cumin, and salt and pepper. Beat well.

Peel the onion and the garlic clove. Slice the rest of the lemons previously well washed. Cut the onion into quarters and chop the garlic clove. Distribute onion, garlic, lemons and thyme on and around the chicken. Cover with the sauce liquid evenly.

Bake for about 30 minutes, turn the source and water the chicken with the juices at the bottom. Increase the temperature to 200ºC and continue cooking for about 15 minutes, or until the skin is well browned. Let stand a few minutes before serving.

With what to accompany the baked chicken with lemon

An advantage of this lemon baked chicken, like almost all roast chicken recipes, is that we can accompany it with a wide variety of garnishes. Rice, cooked, fried or mashed potatoes, grilled vegetables or a simple salad are great options. I recommend not forgetting to have good bread on the table to not miss out on the delicious juices.

Tags:  Meats And Birds Vegetables And Legumes Desserts 

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