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Lemon Chicken
Bright, zesty, and full of flavor—this oven-baked lemon chicken is juicy, savory, and just a little bit sweet. Perfect for a quick dinner with rice or roasted veggies on the side.
Ingredients:
2 lbs chicken pieces (drumsticks, thighs, or wings)
Juice of 1 lemon
1 lemon, thinly sliced
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp honey or sugar
1 tsp salt
½ tsp black pepper
½ tsp paprika
¼ tsp sesame seeds (optional, for garnish)
Instructions:
Marinate the chicken: In a bowl, whisk together lemon juice, garlic, olive oil, soy sauce, honey (or sugar), salt, pepper, and paprika. Add chicken and toss to coat well. Let marinate for at least 30 minutes or up to 6 hours in the fridge.
Preheat the oven to 375°F (190°C).
Arrange in dish: Lay lemon slices in the bottom of a baking dish. Place marinated chicken on top of the lemon slices.
Bake: Roast for 30–40 minutes, or until chicken is fully cooked and juices run clear. Baste with marinade halfway through baking.
Garnish and serve: Sprinkle with sesame seeds if using, and serve hot with rice, roasted veggies, or a light salad.
Prep time: 10 minutes | Marinate time: 30 minutes | Cook time: 35 minutes | Total time: 1 hour 15 minutes | Serves: 4–6