Quick and Easy Lemon chicken recipe

Quick and Easy Lemon chicken recipe (With Best Butter sauce)

Lemon chicken is a vibrant and flavorful dish that balances the tartness of lemon with the savory richness of chicken. In this variation, tender chicken pieces are infused with a fragrant lemon marinade, often combined with aromatic herbs. 

The chicken is usually seared to create a crispy golden crust, then simmered in a tangy lemon sauce that can be made from fresh lemon juice, zest, and sometimes a touch of honey or mustard to round out the flavor profile.

The sauce is often thickened slightly, allowing it to coat the chicken and add a burst of citrusy freshness. This dish can be served over a bed of rice or alongside roasted vegetables to complement the bright, zesty flavors.

Ingredients for Lemon chicken recipe :

With just a few simple ingredients a few minutes of prep time, you can have yourself the most delicious crispy chicken breast in a buttery garlic lemon sauce!

• 3 to 4 pounds of chicken pieces
• 4 teaspoons of lemon zest (approximately the zest of 2 lemons)
• 1/3 cup of fresh lemon juice
• 2 garlic cloves, crushed
• 2 tablespoons of freshly chopped thyme (or 2 teaspoons of dried thyme)

• 2 teaspoons of freshly chopped rosemary (or 1/2 teaspoon of dried rosemary)
• 1 teaspoon of kosher salt
• 1 teaspoon of black pepper
• 1 teaspoon of honey
• 2 tablespoons of melted butter
• Lemon slices for garnish

Lemon chicken evolved over time, from a humble medieval dish to a beloved comfort food . Enjoyed by people of all ages. Their versatility and adaptability have made them a favorite at diners, cafes, and home kitchens alike.

Methods and directions :

In a spacious, non-reactive bowl, combine the lemon juice, zest, garlic, thyme, rosemary, honey ,salt, and pepper. Whisk the ingredients together until well blended.

Using a sharp knife, make one or two shallow cuts about 1/2 inch deep on the underside (skinless side) of each chicken piece. This helps the marinade penetrate better.

Add the chicken to the bowl and turn the pieces to ensure they are evenly coated with the marinade. Cover the bowl and refrigerate for 1 to 2 hours to marinate. Take the chicken out of the marinade and arrange it in a single layer in a large baking dish, with the skin facing up. 

Bake the chicken for 20 minutes, then baste it generously with the reserved marinade. Continue baking for an additional 15 to 25 minutes (total baking time of 35 to 45 minutes), or until the skin is golden and crispy, and the chicken is fully cooked, with the juices running clear.

If you're cooking a mix of chicken parts, be mindful that the breasts may cook faster than the thighs. You may need to remove them from the oven earlier than the thighs, depending on their size. and , remove from the oven.