Recipe Background
The ease of running to the grocery store to grab a rotisserie chicken for your meal is tempting, sure. But once you taste this made-from-scratch Baked Fresh Lemon Chicken, you'll park your cart for good! Bite into the lemon and garlic seasoned goodness and you'll understand why. The juicy, tender meat is great as the star of your main course or even pulled off the bone for soups, casseroles, or whatever else you're cooking up! Stay home and enjoy this Baked Fresh Lemon Chicken, because nothing beats your cookin'!
The ease of running to the grocery store to grab a rotisserie chicken for your meal is tempting, sure. But once you taste this made-from-scratch Baked Fresh Lemon Chicken, you'll park your cart for good! Bite into the lemon and garlic seasoned goodness and you'll understand why. The juicy, tender meat is great as the star of your main course or even pulled off the bone for soups, casseroles, or whatever else you're cooking up! Stay home and enjoy this Baked Fresh Lemon Chicken, because nothing beats your cookin'!
Ingredients
- 1 (3.5-4-pound) chicken cut into 8 pieces and patted dry
- kosher salt to taste
- ground black pepper to taste
- flour to taste
- 3 tablespoons extra-virgin olive oil divided
- 1 large onion thinly sliced
- peel of 1/2 a lemon white pith removed, cut into very thin strips
- 2 large cloves garlic minced
- 1 1/2 teaspoons fresh rosemary leaves
- 1 tablespoon honey
- 1/4 cup lemon juice freshly squeezed
- 1 cup chicken broth homemade or canned, low-sodium
Directions
- Preheat the oven to 400 degrees F.
- Season the chicken pieces with the salt and the pepper.
- Dredge the chicken pieces in the flour and pat off the excess.
- In a large skillet over medium heat, add 2 tablespoons of the oil.
- Add the chicken pieces to the oil, skin-side down, and sauté until they are golden-brown, about 5 minutes per side.
- Carefully discard the oil from the skillet and wipe the pan out with a paper towel.
- Add the remaining oil to the skillet over medium-low heat.
- Add the onion to the oil and cook until it is golden, about 10-12 minutes.
- Add the lemon zest, the garlic, and the rosemary to the onion and cook for 2 minutes.
- Add the honey, the lemon juice, and the broth to the onion mixture and increase the heat to a simmer.
- Use a slotted spoon to transfer the onions to a 9x13-inch baking dish and evenly spread them out.
- Arrange the chicken pieces, skin-side up, in a single layer over the onions.
- Pour the cooking liquid over the chicken and season with the salt and the pepper.
- Bake the chicken pieces, basting them every 15 minutes, until they reach an internal temperature of 165 degrees F, about 45 minutes.
- Serve.
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