Juicy Lemon Roasted Chicken (AKA Your New Favorite Dinner)

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.

Another accidental recipe that made its way into my kitchen because I was too exhausted to think, but wanted something homemade and delicious. Pretty much the story of my life. I pulled together whatever I had on hand plus a few staple pantry ingredients and to my surprise one of my favorite chicken recipes was born.

You know I’m all about quick and easy, approachable meals that actually taste good, and this one hits all the marks. We’re talking crispy skin, juicy meat, and a bright lemony punch that makes your whole house smell like you’ve got your life together. As a busy home cook, you know I definitely don’t have my life together, but at least dinner will taste like I do.

I use sheet pans for SO many easy dinners, they’re one of my most used kitchen items. I highly recommend having at least 2-3 on hand. They’re a kitchen workhorse!

The Secret to Juicy Chicken

The key to juicy chicken in this recipe is using bone-in, skin-on chicken breasts and roasting them at a high temperature. Don’t try and use boneless skinless chicken and expect the same results. The bone helps to keep moist as it cooks, while the skin locks in flavor and crisps up beautifully in the oven.

Something I always recommend is patting the chicken dry before seasoning. It allows the skin to crisp instead of steam and there’s enough natural fat in the skin to help it crisp as well. And don’t skip the lemon zest! The zest infuses the chicken with brightness, and the roasted lemon juice at the end adds moisture and flavor right where you want it.

Super Simple Ingredients (otherwise I’m out)

There’s absolutely nothing fancy about these ingredients, in fact, you most likely have many of these (if not all) on hand. Let’s talk about just a few important notes.

• Bone-in, skin-on chicken breasts – yes, the bone-in with skin is a necessity. The only other option would be bone-in, skin-on thighs.
• Thyme – During recipe testing I also tried using oregano, which was delicious, but I like how the thyme plays well with the lemon.
• Zest and juice of 1 lemon – don’t you dare skip the zest. It makes it.

Let’s Make It (you won’t believe how easy it is)

A few suggestions before you dive in

Two things I recommend doing…

• When you place the halved lemon on the sheet pan to roast with the chicken, make sure it’s cut side up. The first time I tested this I did cut side down and all the juice leaked out onto the pan making a soup mess with no juice left to squeeze. So – CUT SIDE UP.
• You can serve the pieces whole, but I recommend removing the breasts from the bone and slicing. It’s much more approachable to eat, especially for kids, and it goes further!
• This chicken would be fabulous with my Garlic Turmeric Rice! I’m literally drooling.

Ok, that’ll do it! Have fun and enjoy!

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