I remember the first time I properly fell in love with lemon chicken. I was standing barefoot in my mum’s kitchen — early summer, windows open, breeze carrying the smell of rosemary through the garden. She had a battered baking dish filled with golden, sticky chicken thighs, their skin crisp and caramelised at the edges, nestled beside soft, lemony garlic cloves. We ate it with crusty bread and our fingers — no shame, just bliss.
This version? It’s a love letter to that kind of cooking — rustic, a bit messy, and absolutely packed with flavour. It’s the kind of meal you want to serve on a Sunday but crave on a Wednesday. All it asks for is a bit of patience and good lemons.
Why You’ll Love It
- Proper zesty — that lemon kicks through every bite, in the best way.
- Just one baking dish and a bit of foil — minimal faff.
- Perfect for feeding a hungry table or just meal-prepping for the week.
- The pan juices are liquid gold — save ’em, spoon ’em, mop ’em up.
- Bone-in chicken stays juicy. You won’t end up with dry sadness.
- Leftovers? Even better the next day, cold or warm.
Ingredients
- 3 to 4 pounds chicken parts (thighs and legs are best), skin-on, bone-in
- 4 teaspoons lemon zest (zest of 2 lemons)
- ⅓ cup lemon juice
- 2 cloves garlic, crushed
- 2 tablespoons fresh chopped thyme (or 2 tsp dried)
- 2 teaspoons fresh chopped rosemary (or ½ tsp dried)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons butter, melted
- Lemon slices, for garnish
How to Make It
Make the marinade magic:
Whisk together the lemon juice, zest, garlic, thyme, rosemary, salt, and pepper in a big bowl. It’ll smell fantastic already. Just wait.
Prep the chicken like a pro:
Take a sharp knife and score the underside (the bit without skin) of each piece. Just one or two slits — enough to let the marinade get in there.
Let it soak up the sunshine:
Toss the chicken in the marinade and coat it well. Cover and let it sit in the fridge for at least an hour. Two is better. Overnight? Even better.
Time to get roasting:
Preheat your oven to 425°F (220°C). Pull the chicken from the marinade and lay it skin-side up in a big baking dish. Keep the marinade — don’t chuck it. Brush each piece with melted butter. It’s worth it.
Bake and baste:
Roast for 20 minutes. Then baste each piece generously with that leftover marinade. Return to the oven for another 15 to 25 minutes — until the skin’s crisp, golden, and the juices run clear. Keep an eye — breasts might cook faster than thighs.
Rest and relax:
Take the chicken out, cover loosely with foil, and let it sit for 10 minutes. Just enough time to throw together a salad or warm up some bread.
Don’t waste the good stuff:
Pour the pan juices into a little bowl. Skim off the fat (or save it for roasties later). That sauce? Serve it on the side or pour it right over. You do you.
Common Mistakes and How to Dodge Them
Why’s my chicken dry?
You might’ve overcooked it — thighs are forgiving, breasts less so. Check for 165°F and take it out as soon as it’s there.
Skin not crispy?
Make sure the chicken isn’t swimming in the marinade when baking. And don’t skip brushing it with melted butter.
Lemon too overpowering?
Everyone’s lemons vary — if you’re nervous, start with ¼ cup juice, then taste the marinade and adjust.
Storage and Reheating
- Fridge: Keeps 3–4 days in a sealed container.
- Reheat: In the oven at 350°F until hot, about 10–15 mins. Microwave works, but the skin will soften.
- Freezer: Yes! Freeze fully cooked chicken and leftover juices for up to 2 months. Thaw overnight.
Frequently Asked Questions
Can I use boneless chicken?
Sure, but reduce cooking time. Boneless thighs are juicier than breasts, but either works.
Can I skip the herbs?
You can, but why would you? If you’re short, even dried oregano will add something.
What should I serve this with?
Roast potatoes, crusty bread, or a big salad. Anything that can catch that lemony jus.
Nutrition Facts (Per Serving):
- Calories: ~420
- Protein: 36g
- Carbs: 3g
- Fat: 30g
- Sodium: 520mg
- Sugar: 1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Stew
- Jamie Oliver Chicken Pasta 15 Minute Meals
- Jamie Oliver Chicken Shawarma Recipe
Jamie Oliver Lemon Chicken
Description
Golden, lemony roasted chicken with crispy skin and savoury pan juices — rustic, juicy, and packed with Mediterranean warmth.
Ingredients
Instructions
- Mix marinade ingredients and toss with chicken. Marinate for 1–2 hours.
- Preheat oven to 425°F. Place chicken in a baking dish, skin-side up. Brush with melted butter.
- Bake 20 minutes. Baste with leftover marinade. Bake another 15–25 minutes.
- Rest chicken 10 minutes, covered.
- Skim fat from pan juices and serve on the side or over chicken.
Notes
- Don’t overcrowd the pan — space gives you crispy skin.
- Always rest your chicken. It’s not optional.
- Save the pan juices — trust me.
- Marinate overnight for extra zing.