This lemon garlic chicken bake is perfect for busy evenings as it's easy to prepare the night before, with just a few minutes preparation.
It's full of great flavours, including lemon, garlic and thyme and the vegetables are cooked at the same time too. Easy!
And the best bit? The lemons cook down in the oven to keep everything moist and provide a delicious sauce.
Do you find that weeknight meal planning is hard work? If you are like me, then when you get in there isn't much time for fuss when everyone is hungry.
I either want something quick, that I can make on the hob, or something that I can sling in the oven. So a regular dinner for us is this super easy lemon garlic chicken bake.
It's perfect for preparing ahead, by chopping the vegetables the night before or first thing in the morning. Then all you need to do is a quick assembly and put it in the oven.
I've used bone in and skin on chicken thighs because they are great value to buy and they are full of taste. The bone keeps the meat nice and moist and the crispy skin is so good too. Of course, remove the skin if you prefer. You could also use boneless chicken breast too.
For the vegetables I've used lemons, onions and potatoes, so that all you need to serve with this is a green salad. You could use any type of potato for this and there is no need to peel.
To flavour the chicken I have used thyme, garlic and seasoning. You will also needs some olive oil.
Start by trimming away any excess skin and fat from the thighs.
Now this is where it gets slightly embarrassing as there is actually no skill involved!
Simply put the trimmed chicken thighs in a large roasting tin.
Cut the potatoes into 8 cubes each and quarter the lemons. Peel the onions and cut into wedges and slice the garlic in half lengthways. Tuck the vegetables around the chicken, season and tuck in the sprigs of thyme.
At this point you could cover the whole thing with foil and store it in the fridge overnight.
⏲️ Cooking time
When you are ready to cook, drizzle over some olive oil and cook at 180C/350F/ Gas4 for 20 minutes with the foil on, then remove for another 20 minutes.
Et voilà! What you have is perfectly cooked chicken, crispy potatoes, heavenly garlic and hot lemons oozing with flavour to squeeze over everything. Serve with a salad or some steamed greens for a complete meal.
Remove the skin from the chicken and skip the olive oil. Instead baste the chicken with the vegetable juices when you remove the foil.
Raid the contents of the fridge and add chunks of peppers, courgette, carrot, aubergine, mushrooms or anything you have. Just be sure to add roots like carrots at the beginning and softer vegetables after 20 minutes.
Try and use fresh herbs like oregano, tarragon or parsley. Of course, you can also use dried herbs or mixed herbs. Alternatively, add sumac, za'atar, paprika, chipotle or harissa to the chicken. You could also smear on your favourite pesto. There's a huge choice to customise this dish for the pickiest palate!
More chicken recipes
Lemon Garlic Chicken Bake
- 1 kg chicken thighs bone in, 8 medium
- 4 lemons
- 8 cloves garlic
- 3 tablespoon olive oil
- 5 sprigs thyme
- 4 potatoes medium
- 2 yellow onions cut in to 8 wedges
- Trim the chicken thighs of excess fat and skin and place in a large baking dish.
- Add the potatoes, onions, garlic, lemon and thyme. (Cover with foil and refrigerate at this point, for later if liked).
- Drizzle oil over and season with salt and pepper. Tuck in the sprigs of thyme.
- Cook, covered with foil at 180C/350F/Gas 4 for 20 minutes then remove the foil for a further 20 minutes.
- Check that the chicken is cooked through before serving.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Be the first to receive new recipes in your inbox and get my free E-Book of 25 French Recipes! Subscribe here