Description
This lemon roasted chicken is ridiculous. Crispy golden skin, tender juicy bone-in breasts, and bright, lemony flavor in every bite. Made with just a handful of pantry staples it’s the kind of no-fuss recipe that looks and tastes impressive but comes together with little effort.
Ingredients
Scale
- 4 bone in, skin on chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Zest and juice of 1 lemon
Instructions
- Preheat the oven to 425 degrees. Pat chicken breasts dry with a paper towel. In a small bowl mix together the olive oil, salt, pepper, garlic powder, thyme and lemon zest.
- Rub the mixture all over the chicken breasts. You can bake right away, but if you have time, let them marinate for 2 hours or up to overnight.
- Line a sheet pan with parchment paper and place the marinated chicken breasts on top. Cut the zested lemon in half and place it on the sheet pan as well, cut side up. Roast for 40-50 minutes until the skin is crispy and the chicken is fully cooked to 165 degrees.
- Squeeze the roasted lemon on top of the cooked chicken. I like to remove the chicken from the bone and slice it for serving.