Lemon chicken has one job: brighten up your dinner table. This baked version delivers big citrus flavor without babysitting a skillet.
Toss everything on a sheet pan. The oven does the work. The chicken stays juicy, the edges get crispy, and the lemon-garlic pan juices are practically a sauce. Serve with rice or crusty bread to soak it all up.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 400°F (200°C).
In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
Arrange in the Pan
Place chicken thighs in a 9×13 baking dish or on a sheet pan.
Pour the lemon-garlic mixture over the chicken.
Pour broth around the chicken (not over—keeps sauce from burning).
Tuck lemon slices between the chicken pieces.
Bake Until Golden
Bake for 25-30 minutes until chicken is cooked through (165°F internal).
For crispy edges, broil for 2-3 minutes at the end.
Serve with Pan Juices
Spoon those glorious lemony pan juices over the chicken.
Garnish with fresh parsley. Serve with rice, roasted potatoes, or a chunk of bread.
Summary
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Fridge:
Store in an airtight container for up to 4 days. The lemon flavor intensifies (in a good way).
Freezing:
Freeze cooked chicken with pan juices for up to 2 months. Thaw overnight in the fridge.
Reheating:
Reheat in a covered skillet over medium-low heat with a splash of broth. Microwave works too (45-60 seconds).
Pro Tip:
- Add a handful of halved cherry tomatoes or sliced red onion to the pan for extra flavor. Zero extra effort.
