Crisp, flavorful skin. Juicy, tender meat. With a tart lemon flavor and the sweet herbal notes of thyme, this chicken is so easy to make and comes out absolutely delicious every time.
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I was quickly throwing together a Shabbat dinner. I had bought a cut-up chicken, but I had no specific plan with it. After combing through my fridge and uncovering a couple fresh lemons that needed a good home, I came up with this roasted chicken. I served it to my family and guests that night. My husband (who hates lemons, btw) said, “this is so good, and I actually enjoy the lemon this way. If this isn’t a recipe, it should be!”
Well, now it is. I’ve since made it a few times over to ensure the cooking time and measurements were just right. I made this with a cut-up chicken rather than a whole chicken. The cut-up chicken allows for more surface area of crispy skin. The skin on this recipe is so well seasoned that I didn’t want to miss out on any of it! The lemons themselves have a second life as a lovely garnish after cooking. And the dish creates a tangy sauce that I love to spoon around the chicken when plating. I hope you enjoy this chicken dish as much as we have!
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Tools for this recipe: Roasting Pan
Jump to RecipeServes: 4 Prep Time: 5 Minutes Cook Time: 1 Hour, 15 Minutes
Ingredients:
- 1 8-piece Cut-up Chicken
- 2 Lemons
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 4 Tablespoons Oil, divided
- 1 teaspoons Thyme
Instructions:
- Preheat the oven to 350. Slice the two lemons, by removing the pointed ends and cutting the remaining part into 4 even round slices each, for a total of 8 round slices.
- Drizzle 2 Tablespoons of Oil at the bottom of a 9x13 roasting pan.
- Lay the lemon slices over the bottom of the pan in a flat layer
- Top the lemon slices with the pieces of Chicken arranged, skin side up.
- Sprinkle Kosher Salt, Black Pepper, and Thyme evenly over the chicken.
- Drizzle the tops of the chicken evenly with remaining oil.
- Bake uncovered at 350 for between 1 hour and 1 hour, 15 minutes. Chicken is done when it reaches an internal temperature of 165 degrees and the skin is crisp.
- Serve hot and fresh. Or, this dish can be made in advance and frozen. Reheat at 350 until warmed throughout.
Lemon Thyme Chicken
Equipment
- Roasting Pan
Ingredients
- 1 8- piece Cut-up Chicken
- 2 Lemons
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 4 Tablespoons Oil divided
- 1 teaspoons Thyme
Instructions
- Preheat the oven to 350. Slice the two lemons, by removing the pointed ends and cutting the remaining part into 4 even round slices each, for a total of 8 round slices.
- Drizzle 2 Tablespoons of Oil at the bottom of a 9x13 roasting pan.
- Lay the lemon slices over the bottom of the pan in a flat layer
- Top the lemon slices with the pieces of Chicken arranged, skin side up.
- Sprinkle Kosher Salt, Black Pepper, and Thyme evenly over the chicken.
- Drizzle the tops of the chicken evenly with remaining oil.
- Bake uncovered at 350 for between 1 hour and 1 hour, 15 minutes. Chicken is done when it reaches an internal temperature of 165 degrees and the skin is crisp.
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