Lemon-garlic chicken is the weeknight recipe worth memorizing: whole chicken legs marinated in fresh lemon juice, crushed garlic, and a trio of dried herbs, then baked under dots of butter until golden. It's bright, savory, and endlessly adaptable to whatever vegetables are waiting in the fridge. Marinated properly, it tastes like far more work than it is.
SERVES 4
Lemon-Garlic Chicken is our go-to chicken dish; a good friend we can always count on. The flavors are fresh and bright and the dish is versatile enough to serve with almost any vegetables that you have on hand. We sometimes even whip it up quickly after a long day of work, although the flavors are greatly improved when the chicken is properly marinated.
We love to eat this with zucchini noodles and Pistachio Pesto.
INGREDIENTS
¼ cup/60 ml fresh lemon juice
4 cloves garlic, crushed
1 tbsp/1 g dried parsley
1 tsp/5 g dried basil
½ tsp dried oregano
½ tsp sea salt
¼ tsp pepper
2 lbs/900 g whole chicken legs, bone in, skin removed
2 tbsp/30 ml butter
COOKING INSTRUCTIONS
Combine lemon juice, garlic, parsley, basil, oregano, salt and pepper. Pour over chicken and marinate for at least 1 hour, up to overnight.
Preheat oven to 375°F/190°C. Place chicken pieces in an ovenproof dish, taking care not to overcrowd. Dot several pieces of butter on each piece. Bake for 30 minutes or until a meat thermometer reads 165°F/74°C.
Pro Tips
- Marinate at least an hour, ideally overnight — the lemon juice tenderizes the meat and the garlic-herb mixture penetrates properly given time.
- Crush the garlic rather than mincing it; crushed cloves release more flavor into the marinade and won't burn during the bake.
- Don't overcrowd the baking dish — the chicken needs space around each piece to roast rather than steam in its own juices.
- The butter dots aren't just indulgent; they baste the skinless legs as they melt, keeping the exposed meat from drying out.
- Serve with zucchini noodles and pistachio pesto — the bright sauce echoes the lemon-garlic marinade beautifully.
Frequently Asked Questions
Can I use boneless chicken instead?
Yes, but the bone-in legs stay far juicier in the oven. If you use boneless thighs, check for doneness after 20 minutes at 375°F.
How long does lemon-garlic chicken keep?
Refrigerate for up to four days. It's excellent cold over salad greens with a squeeze of extra lemon.
Can I grill this chicken instead of baking?
Absolutely — the marinade loves live fire. Grill over medium heat until the internal temperature reaches 165°F, basting with the leftover marinade for the first half of cooking.
Why remove the skin?
Skinless legs let the marinade reach the meat directly and keep the dish lighter. If you prefer crispy skin, leave it on and add 5 minutes to the bake.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Combine lemon juice, garlic, parsley, basil, oregano, salt and pepper.
- Pour over chicken and marinate for at least 1 hour, up to overnight.
- Preheat oven to 375°F/190°C.
- Place chicken pieces in an ovenproof dish, taking care not to overcrowd. Dot several pieces of butter on each piece.
- Bake for 30 minutes or until a meat thermometer reads 165°F/74°C.
