These Roasted Herbed Lemon Chicken thighs are a fantastic option for dinner. This oven baked chicken dish offers a crispy skin and moist, tender chicken all with a lemony herb sauce.
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Why this Lemon-Herb Chicken Recipe is a Keeper
The key to this recipe lies in the simple marinade of lemon juice and fresh herbs. Lemon adds a bright, acidic flavor that balances perfectly with the richness of the chicken. Fresh herbs like thyme, rosemary, and oregano elevate the dish with their fragrant aromas and taste.
- Decadent Meal: This roast chicken is tender inside with crispy skin on the outside. I place chicken on a platter and serve with vegetables.
- Easy Ingredients: Fresh, flavorful herbs, fresh garlic cloves and economical chicken thighs are the stars of this recipe.
- Adaptable: Can make it with a whole chicken, chicken breasts or different herbs if you like. Elegant for a dinner party or family gathering. Remember to allow the chicken to rest.
If you’re looking for more chicken recipes, try these Honey Garlic Chicken Thighs, Chicken Cordon Bleu Casserole and Fajita Stuffed Chicken.
Can I use boneless Chicken thighs or Chicken Breast?
Of course, they are a great choice for this dish. But remember, bone-in chicken pieces take longer to cook through than boneless pieces. Since you’re using boneless thighs, adjust the cooking time accordingly. They will likely cook faster than bone-in chicken.
Ingredient Notes for Lemon Herb Chicken Thighs
This skin-on chicken thigh recipe is wonderful for meal prep. You can use the lemon herb chicken recipe in so many different recipes. It will become one of your favorties.
- Prosciutto: This adds tons of flavor to your Herbed Lemon Chicken.
- White wine: A nice dry wine that you like to drink is ideal for the dish.
- Fresh Rosemary: The herbs add so much flavor to the dish. Along with the rosemary you will use fresh sage and bay leaf etc.
- Fresh Lemon Juice: To create the recipe, marinate the pork with fresh citrus.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for this Lemon Chicken
- Baked Chicken Breast: This lemon herb chicken breast recipe can be created with baked bone-in chicken breast or boneless, skinless chicken breast. The lemon herb marinade is wonderful on all types of chicken. But I love it on boneless chicken breast. It really enhances flavor to the chicken.
- Different Herbs: Use your favorite, fresh sage, paprika or whatever you prefer. Dried herbs or fresh are great in this simple recipe.
- Dairy Free: Try margarine or other dairy free spread for the sauce for the Herbed Lemon Chicken.
Herbed Roasted Chicken Pro Tip
Let the chicken rest uncovered in the fridge for 24 hours before roasting. This is key to letting the skin dry out, which ultimately leads to a more flavorful, juicy chicken with crispier skin.
How to Make Lemon Herb Chicken
This herbed roasted chicken is all about flavor. If you ever thought chicken is boring and lacking in flavor, you have never tried this amazing recipe.
These are the basic steps for making baked bone-in chicken. Refer to the full, printable recipe card below for detailed instructions. If you made this recipe let me know.
1. Prep Time for the Herbed Roasted Chicken
First, adjust oven rack to lower-middle position and preheat oven to 325 degrees. Heat 1 teaspoon oil in 12-inch heavy-bottomed oven-safe skillet over medium heat until shimmering. Add prosciutto and cook, stirring frequently, until just starting to brown, about 3 minutes.
2. Saute the Garlic
Then add garlic slices and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Using slotted spoon, transfer garlic and prosciutto to small bowl and set aside. Do not rinse pan. Increase heat to medium-high; add remaining 2 teaspoons oil and heat until just smoking. Pat chicken dry with paper towels and season with ground black pepper.
3. Brown the Chicken
Place the chicken, skin side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer.
4. Create Sauce
Remove all but 2 tablespoons fat from pan. Sprinkle flour over fat and cook, stirring constantly, for 1 minute. Slowly add wine and broth; bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Cook until liquid is slightly reduced, 3 minutes. Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes, and reserved prosciutto and garlic.
5. Cook Chicken
Nestle chicken into liquid, skin side up (skin should be above surface of liquid), and bake, uncovered, until meat offers no resistance when poked with fork but is not falling off bones, about 1 hour 15 minutes. (Check chicken after 15 minutes; broth should be barely bubbling. If bubbling vigorously, reduce oven temperature to 300 degrees.)
6. Finish the Sauce and Pour over the Chicken
Using tongs, transfer chicken to serving platter and tent with foil. Remove and discard sage leaves, rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil. Cook until sauce is reduced to 1¼ cups, 2 to 5 minutes. Off heat, stir in minced rosemary, lemon juice, and butter. Finally, add the chicken on a large plate. Season with salt and pepper. Pour sauce around chicken and place lemon slices on top and serve.
Herb Roasted Chicken Canzanese Recipe FAQs
Regardless of the oven temperature, the safest way to ensure cooked chicken is to check its internal temperature with a meat thermometer. The internal temperature of the thickest part of the thigh, not touching the bone, should reach 165°F (74°C) for safe consumption.
Of course, you can add other forms of citrus to this dish. You can add lime or a combination of lemon zest or lime to the dish.
You can store the chicken in an airtight container with sauce on top in the refrigerator for up to three days. Reheat in the stove top in a pan with the sauce for 5-7 minutes per side, or until the internal temperature reaches 165°F
Expert Tips for Making This Lemon and Herb Chicken Recipe
To enhance the flavor of the Chicken you can try some of these expert tips. The lemon flavor mixed with the garlic herb sauce ingredients make this chicken dish a winner. All the chicken to rest for 10 minutes to allow the skinless chicken thighs to absorb the flavors.
- Vegetables: Roast the chicken on a bed of vegetables.
- Always: Use a meat thermometer. Marinate the chicken to allow the chicken to enhance the herb roasted protein.
- Pat: Remember to pat at the chicken thighs dry before seasoning to promote crispier skin for this easy recipe.
- Pan: Consider using a rimmed baking sheet to catch any drippings. Baste the chicken with pan juices occasionally for extra flavor.
- Under the Skin: For even more flavor, loosen the skin and place some of the herbs between the skin and the flesh of the Herbed Lemon Chicken.
- Salad: Serve with Greek salad or other favorites. Serve with lemon. Fresh squeezed lemon juice is perfect. It makes a great salad dressing too.
What to Serve with Juicy Lemon Herb Baked Chicken
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Roasted Herbed Lemon Chicken
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Ingredients
- 1 tablespoon Olive oil
- 2 ounces Prosciutto, 1/4 inch thick, cut into 1/4-inch cubes (see note)
- 4 medium garlic cloves, sliced thin lengthwise
- 8 Chicken thighs, bone-in skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin
- 1/¼ teaspoons Ground black pepper
- 2 teaspoons All-purpose flour
- 2 cups White wine, dry
- 1 cup Low-sodium chicken broth
- 4 Cloves, whole
- 1 Fresh rosemary , leaves removed and minced fine (about 1/2 teaspoon), stem reserved
- 12 Sage leaves, fresh
- 2 Bay leaves
- 1/4-1/2 teaspoon Red pepper flakes
- 1 tablespoon Lemon Juice
- 2 tablespoons Unsalted butter
- ¼ teaspoon Sea Salt, fine
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat 1 teaspoon oil in 12-inch heavy-bottomed ovensafe skillet over medium heat until shimmering. Add prosciutto and cook, stirring frequently, until just starting to brown, about 3 minutes.
- Add garlic slices and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Using slotted spoon, transfer garlic and prosciutto to small bowl and set aside. Do not rinse pan.
- Increase heat to medium-high; add remaining 2 teaspoons oil and heat until just smoking. Pat chicken dry with paper towels and season with ground black pepper. Add chicken, skin side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer. Transfer chicken to large plate.
- Remove all but 2 tablespoons fat from pan. Sprinkle flour over fat and cook, stirring constantly, for 1 minute. Slowly add wine and broth; bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits.
- Cook until liquid is slightly reduced, 3 minutes. Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes, and reserved prosciutto and garlic.
- Nestle chicken into liquid, skin side up (skin should be above surface of liquid), and bake, uncovered, until meat offers no resistance when poked with fork but is not falling off bones, about 1 hour 15 minutes. (Check chicken after 15 minutes; broth should be barely bubbling. If bubbling vigorously, reduce oven temperature to 300 degrees.)
- Using tongs, transfer chicken to serving platter and tent with foil. Remove and discard sage leaves, rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil.
- Cook until sauce is reduced to 1¼ cups, 2 to 5 minutes. Off heat, stir in minced rosemary, lemon juice, and butter. Season to taste with salt and pepper. Pour sauce around chicken and serve.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Thank you for sharing this recipe!
I am so making this. I was looking for a new chicken recipe. I got a couple free Cook’s Illustrated magazine once–I loved them too.
Thanks for the recipe. I’m bookmarking it for later this week, when I get around to cooking anything. 🙂
That sounds and looks delicious. I love all the flavors!
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Hi there! Newest follower here! Found you via the Tuesday BlogHop and so happy I did. What great recipes! I was looking for something to spruce up a couple of chicken breasts I have defrosting for dinner and this sounds perfect! Thank you!
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Hi I found you on the Tues Twitter hop and am now following via GFC and twitter 🙂 Thanks for the recipe!
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Thanks,
Miranda
New follower, hope you follow me back. Love the recipe, except for the rosemary, I just have never been a big rosemary fan..sigh. Looks delicious though!
Popping by from the blog hop and so glad I did. This recipe looks amazing, I simply must try it. I’m following to keep up with all your tasty blog posts … :0)
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This sounds like a fabulous meal.
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