Had to laugh, I’m so so so much a thigh girl myself. What’s the secret to wonderful lemon chicken? Use chicken thighs (or legs, but thighs are easier to eat), bone-in and skin-on.
Video: How to Make Lemon Chicken
Tips for Making Lemon Chicken
Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. Of course, you can use chicken breasts if you prefer. Depending on the size of your pieces, you probably won’t need to cook them as long as thighs. Don’t like the skin? Not everyone does. But do cook with the skin-on if you can. Cooking with the skin on not only protects the meat from drying out, the chicken gets bathed with the flavor from the skin while it cooks.
A Fan Favorite
This recipe has been one of the most popular on Simply Recipes for years. It’s easy to make—just a simple marinade with lemon zest, lemon juice, garlic, and herbs, and then into the oven it goes. And the taste is just right! Not so lemony it makes your mouth pucker. Perfect to go with rice, buttered noodles, angel hair pasta, or mashed potatoes.
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With the tip of a sharp knife, cut into the underside (skinless) of each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces in the bowl and turn to coat with the marinade. Place in the refrigerator and marinate for 1 to 2 hours. Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs. Serve the chicken with the juices on the side or a little poured over the top of the chicken. Serve alone, or with steamed rice, buttered noodles, angel hair pasta, or mashed potatoes.
