Baked Lemon Garlic Chicken

The kitchen fills with the tantalizing aroma of garlic and citrus as the chicken bakes to golden perfection. This Baked Lemon Garlic Chicken takes about an hour from prep to table and relies on the zesty brightness of lemon paired with the savory essence of garlic to create a dish that’s bursting with flavor. It’s a simple, yet impressive way to enjoy tender, juicy chicken.

This recipe is perfect for busy weeknight dinners or special gatherings. Feel free to prepare the chicken the night before for even deeper flavor, and leftovers store well for another satisfying meal later in the week.

Why You’ll Love This Recipe

• The marinade infuses the chicken with bright lemon and robust garlic flavors.
• Bone-in chicken thighs and legs result in tender, juicy meat.
• A single pan makes for easy cleanup and hassle-free cooking.
• Broiling at the end adds a delightful crispy finish to the skin.

What You’ll Need

Gather these ingredients to prepare your dish.

For the Chicken

• 2 chicken breasts, boneless and skinless
• 2 chicken thighs, bone-in, skin-on preferred
• 2 chicken legs, drumsticks

For the Marinade

• 3 tbsp olive oil
• 2 lemons, juice and zest
• 1 lemon, sliced into rounds
• 1 onion, sliced
• 1 bell pepper, sliced (any color)
• 4 garlic cloves, minced or smashed
• 1 cup low sodium chicken stock

For Seasoning

• 1 tsp paprika
• 1 tsp Bayou City Garlic Pepper
• 1 tsp Bayou City All Purpose
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1/2 tsp salt

For Garnish

• Chopped parsley

Use fresh garlic for best flavor.

Substitutions & Swaps

• Chicken thighs can replace breasts.
• Use vegetable stock for a lighter flavor.
• Any bell pepper color is fine for the dish.
• Fresh herbs can substitute for dried spices.

How to Make It

Follow these straightforward steps to create a delicious chicken dish.

Marinate the Chicken

In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, paprika, Bayou City Garlic Pepper, Bayou City All Purpose, onion powder, Italian seasoning, and salt. Add the chicken pieces, making sure they are fully coated, and cover. Marinate in the refrigerator for at least 30 minutes.

Prepare the Pan

Preheat your oven to 400°F (200°C). In a large baking dish, layer the sliced onion, bell pepper, and lemon rounds to create a bed for the chicken. Pour the chicken stock over the vegetables for moisture.

Assemble and Bake

Place the marinated chicken pieces on top of the vegetables in the baking dish. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 15-20 minutes, allowing the chicken to reach an internal temperature of 165°F (74°C).

Broil for Color

Once the chicken is fully cooked, set the oven to broil. Broil the chicken for 2-3 minutes until the skin is crispy and golden brown. Keep a close eye to prevent burning.

Serve and Enjoy

Carefully remove the baking dish from the oven and let it rest for a few minutes. Garnish with chopped parsley before serving.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, but only if the chicken is cooled.
Reheat: Microwave on medium heat for about 2-3 minutes.

Tips for Best Results

• Marinate the chicken overnight for enhanced flavor.
• Use bone-in cuts as they stay juicier during cooking.
• Arrange veggies evenly for consistent cooking.
• Adjust cooking time based on chicken size.

Serving Suggestions

• Pair with a fresh garden salad for a light meal.
• Serve alongside rice or quinoa to soak up the juices.
• Great for meal prep and packed lunches during the week.