This delicious Nigella chicken lemon recipe is a quick and easy meal that’s full of flavor! With juicy, tender chicken and a zesty lemon marinade, it’s the perfect dish for any occasion. The crispy skin adds a delightful texture, and you can easily swap herbs or spices to suit your taste.
Ingredients Needed:
- 3 to 4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
- 4 teaspoons lemon zest (about zest from 2 lemons)
- 1/3 cup lemon juice
- 2 cloves garlic, crushed
- 2 tablespoons fresh chopped thyme
- 2 teaspoons fresh chopped rosemary
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons butter, melted
- Lemon slices for garnish
How To Make Chicken Lemon?
- Marinate the Chicken: In a large non-reactive bowl, whisk together the lemon juice, lemon zest, crushed garlic, thyme, rosemary, salt, and pepper. Use a sharp knife to cut into the underside (skinless side) of each chicken piece one or two times, about 1.5 cm (1/2 inch) deep, to help the marinade penetrate. Add the chicken to the bowl and turn to coat. Cover and refrigerate for 1 to 2 hours.
- Preheat and Prepare for Baking: Preheat your oven to 220°C (425°F). After marinating, remove the chicken from the bowl and arrange it in a single layer, skin side up, in a large baking dish. Reserve the marinade for later use. Brush the melted butter generously over each chicken piece.
- Bake and Baste: Bake the chicken for 20 minutes, then baste the pieces generously with the reserved marinade. Continue baking for an additional 15 to 25 minutes (total cooking time: 35 to 45 minutes), until the skin is crispy and golden brown, and the chicken reaches an internal temperature of 75°C (165°F), with juices running clear.
- Rest and Serve: Remove the chicken from the oven and let it rest, covered with foil, for 10 minutes before serving. Pour the juices from the pan into a serving bowl. Skim off the fat with a spoon (you can save the fat for future cooking or discard it, but never pour it down the drain). Serve the chicken with the juices on the side or drizzled over the top, garnished with lemon slices.
Recipe Tips:
- Marinate the chicken for at least 1 to 2 hours: The longer it marinates, the better the flavor!
- Make cuts in the skinless side of the chicken: This helps the marinade soak in more.
- Use fresh thyme and rosemary: They give a better flavor than dried herbs.
- Baste the chicken while baking: This keeps the chicken moist and adds extra flavor.
- Let the chicken rest for 10 minutes: This makes it juicy and tender when you serve it.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chicken cool before putting it in an airtight container. It will last for up to 3 days in the fridge.
- Freeze: Cool the chicken, then put it in an airtight container or freezer bag. Freeze for up to 3 months.
- Reheat: Preheat the air fryer to 180°C (350°F). Heat the chicken for 5-7 minutes until hot and crispy.
Nutrition Facts:
- Calories: 500 kcal
- Total Fat: 35g
- Saturated Fat: 7g
- Cholesterol: 120mg
- Sodium: 600mg
- Potassium: 500mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 45g
Try More Nigella Lawson Recipes:
- Nigella Chicken Teriyaki Recipe
- Nigella Chicken And Bean Casserole Recipe
- Nigella Chicken Tagine Recipe
Nigella Chicken Lemon Recipe
Description
This delicious Nigella chicken lemon recipe is a quick and easy meal that’s full of flavor! With juicy, tender chicken and a zesty lemon marinade, it’s the perfect dish for any occasion. The crispy skin adds a delightful texture, and you can easily swap herbs or spices to suit your taste.
Ingredients
Instructions
- Marinate the Chicken: In a large non-reactive bowl, whisk together the lemon juice, lemon zest, crushed garlic, thyme, rosemary, salt, and pepper. Use a sharp knife to cut into the underside (skinless side) of each chicken piece one or two times, about 1.5 cm (1/2 inch) deep, to help the marinade penetrate. Add the chicken to the bowl and turn to coat. Cover and refrigerate for 1 to 2 hours.
- Preheat and Prepare for Baking: Preheat your oven to 220°C (425°F). After marinating, remove the chicken from the bowl and arrange it in a single layer, skin side up, in a large baking dish. Reserve the marinade for later use. Brush the melted butter generously over each chicken piece.
- Bake and Baste: Bake the chicken for 20 minutes, then baste the pieces generously with the reserved marinade. Continue baking for an additional 15 to 25 minutes (total cooking time: 35 to 45 minutes), until the skin is crispy and golden brown, and the chicken reaches an internal temperature of 75°C (165°F), with juices running clear.
- Rest and Serve: Remove the chicken from the oven and let it rest, covered with foil, for 10 minutes before serving. Pour the juices from the pan into a serving bowl. Skim off the fat with a spoon (you can save the fat for future cooking or discard it, but never pour it down the drain). Serve the chicken with the juices on the side or drizzled over the top, garnished with lemon slices.
Notes
- Marinate the chicken for at least 1 to 2 hours: The longer it marinates, the better the flavor!
- Make cuts in the skinless side of the chicken: This helps the marinade soak in more.
- Use fresh thyme and rosemary: They give a better flavor than dried herbs.
- Baste the chicken while baking: This keeps the chicken moist and adds extra flavor.
- Let the chicken rest for 10 minutes: This makes it juicy and tender when you serve it.
Nigella Chicken Lemon Recipe