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Lemon-Thyme Chicken

Lemon Thyme Chicken

Course: Main Course
Cuisine: Dairy-free, Gluten-free, Kosher, Paleo
Keyword: Egg-free, Fleishig, Healthy, Husband-approved, Kid-friendly, Make-ahead, Meat, Nut-free, Pesach, Shabbat, Super Simple, Wheat-free
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 627kcal
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.
Print Recipe


  • Roasting Pan


  • 1 8- piece Cut-up Chicken
  • 2 Lemons
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Black Pepper
  • 4 Tablespoons Oil divided
  • 1 teaspoons Thyme


  • 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.


Sodium: 301.9mg | Sugar: 1.1g | Cholesterol: 172.5mg | Calories: 627kcal | Fat: 48.8g | Protein: 43.3g | Carbohydrates: 4.1g