Lemon & Herb Chicken

I love lemons and I love chicken so I’ve combined the two together in this chicken dish. Unfortunately, it was too tangy for my husband (who doesn’t eat any sauce besides gravy and soya sauce) but for me, I added more lemon juice as I was eating to give it more tang! So I’ll leave it with you to adjust to your own tastes. Play around until you get a combination of flavours you like. I’ll be trying this marinade in the summertime on the BBQ with chicken wings.


4 chicken thighs bone-in & skin on
2 tablespoon extra virgin olive oil
¼ cup lemon juice
½ teaspoon garlic powder
1 teaspoon Italian herbs or thyme, rosemary (whatever desired)
Kosher salt, coarse sea salt or pink salt to taste
Ground black pepper (or lemon pepper) to taste


  1. In a bowl large enough to fit chicken, whisk together lemon juice, garlic powder, herbs, salt, black pepper (approx. 1 teaspoon) and olive oil
  2. Put in chicken and coat it with marinade
  3. If desired, cover and refrigerate chicken over night (I was in a rush and just left it at room temperature for 30 minutes, turing 2-3 times), then preheat broiler
  4. Place on foil lined pan and place chicken in, and spoon some marinade over but saving some for basting
  5. Broil for 30 minutes or until almost cooked, baste and switch oven to bake until golden & done (or fry in non-stick pan on medium until chicken has some colour or done – 160F)
  6. If wanting to use leftover marinade as sauce, either simmer for 5-7 minutes in a small saucepan or add to pan while frying on stove top)
  7. Sprinkle with more salt, pepper and/or lemon juice before serving if desired

3 thoughts on “Lemon & Herb Chicken

  1. Here’s my version (just to share):

    Prep Tools:
    1x Zip-lock bag
    1x peeling knife
    1x grill and a working oven (duh?!)

    – Rosemary, a huge bunch
    – Sage, Thyme, branches off, leaves only
    – Regular olive oil or regular oil. No extra virgin under high heat for taste preservation
    – Chicken (whole or parts)
    – 1x Lemon
    – Salt/Pepper

    Here’s how to:
    1. Throw in your mix of herbs in the large zip-lock
    2. Drizzle 2 spoon of oil with the herb, salt and pepper
    3. Dump your chicken in the mix, zip up the bag, and gentle squeeze in the herbs over the the chicken. Massaging is key to tastier meat.
    4. Lemon – Cut in half, juice it right in to the mix. Place a fork over squeezing lemon to catch the pits.
    5. Use your peeling knife, gently, lightly scrap the zest off the lemon skin, take off the yellow parts only (the white stuff bitters thing). thats how the magic happens!
    6. Leave the chicken seasoned for an hour in the fridge. The chilling process enhances the seasoning with bird’s flesh, making it more fragmentary.

    Rock’n Roll Roasting:
    A few options:
    BBQ – Ask your BBQ master to sear the bird on open fire, under medium heat, brish mixture constantly over chick to taste
    Roasting – 180-220c : 60 minutes for a whole chicken, cover it with a crunched tin foil most of the way during roasting, breast down. Flip it after 30 minutes. Uncover chicken, breast up in the final 15 min. Sit chicken in room temperature, uncovered, breath it for 15 minute before carving.

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