“This is lemon chicken done right: golden brown, juicy, VERY lemony and laced with butter, onions and thyme. Pass plenty of napkins because this is finger lickin' time chicken!”
READY IN:
1hr 50mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

  • 1 whole chicken, cut into pieces (backs and necks included for those, like me, who love them)
  • flour, seasoned with salt and pepper, for dredging
  • 12-1 cup butter
  • 1 cup lemon juice, fresh is best, but use what you have
  • 12 cup onions (can use dried, chopped onion) or 12 cup shallot, finely chopped (can use dried, chopped onion)
  • 14-12 cup olive oil
  • 1 tablespoon dried thyme

Directions

  1. Preheat oven to 350.
  2. Place one large baking pan capable of holding all chicken pieces into the oven and, when temperature is reached, toss in the butter to melt in the pan.
  3. Dredge chicken pieces in seasoned flower and shake off excess.
  4. Remove pan from oven and put chicken pieces in, skin side down, and rub them around to coat with butter, then turn pieces over to coat the back sides. Add more melted butter if needed.
  5. Return pan to the oven and bake for 30 minutes.
  6. In the meantime, whisk together the lemon juice, olive oil, onion and thyme and set aside.
  7. After 30 minutes, remove pan from the oven and drizzle all of the lemon juice mixture evenly over the chicken and return it to the oven.
  8. Baste with the lemon juice mixture every 15 minutes or so until the chicken is golden brown and ready to fall off the bone. (total baking time varies, but an hour and fifteen minutes to and hour and a half is commonplace).
  9. Remove from the oven, drizzle more of the juices over the chicken and serve with mashed potatoes and fresh green beans or your favorite starch and vegetable.

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