Lemon roasted chicken is a dish that practically cooks itself, giving you the opportunity to fully concentrate on the other elements of your dinner. Plus, it tastes absolutely great and is quick to prepare too. Discover our fantastic recipe here.
Lemon Roasted Chicken Is This Easy
Main courses for dinner menus can be a tricky business. Should there be meat or not? And if so, chicken, ham, or beef? Oh, the decision is difficult. With this recipe, however, we circle back to the sweet, well savory, simplicity of home-cookery. Here cometh our lemon roasted chicken!
With fall around the corner, we can’t help but think of the goodies that await us. But this dish isn’t necessarily heavy. In fact, the lemon, the recipe’s second main ingredient lightens and brightens the whole dish. The iconic acidic fruit adds a fresh touch to savory and especially heavy meals. In that sense, we think it needn’t be so tragic when life hands us lemons. At least in this recipe.
But lemons have another great side effect before their flavor. Meat contains collagen, a protein. This is tough in its raw state and practically inedible. However, if it comes into contact with acid, it transforms it into easily chewable gelatin. Long story short: Citric acid makes meat tender. So if you prepare lemon roasted chicken, you can be sure that the meat will not be dry, but wonderfully juicy and tender. Everyone at the table is guaranteed to love it!
Looking for more dinner inspiration? Check out our Coca-Cola glazed wings recipe, which not only tastes great but also looks great. The classic chicken Parmesan is an absolute kitchen must for a reason. For vegetable fans, we always like to whip up our vegetarian oatmeal burger with onion jam.
Lemon Roasted Chicken
Ingredients
- 1 whole chicken
- 1 garlic clove
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tbsp olive oil
- 2 organic lemons
- 1 tsp chili flakes optional
- salt & pepper
- several sprigs thyme
Instructions
- Cut the chicken into 6 equal pieces, then transfer to a bowl.
- Peel and press the garlic, then add the soy sauce, maple syrup, olive oil, and the juice of one lemon. To season, add chili flakes, and a generous pinch of salt and pepper. Let the chicken marinate for 20 minutes.
- Preheat the oven to 350°F (convection). Slice the second lemon.
- Once the chicken has marinated, arrange the pieces on a baking sheet or in a baking dish. Top the cupts with lemon slices and a few sprigs of thyme on top.
- Bake the chicken for 40-45 minutes, or until cooked through, make sure to turn the chicken a few times while cooking.