Roasted Lemon Chicken is a healthy, low-calorie and convenient dish that can be prepared in under fifteen minutes. It’s easy to make your own version at home with the ingredients you have on hand while creating less mess than conventional methods.
Roasted Lemon Chicken is a delicious and healthy dish. It has a sweet, citrusy flavor that goes well with the chicken. The lemon also adds a tangy taste to the recipe.
In a creamy lemon herb sauce, this Lemon Chicken Roasted is filled with healthful veggies including artichokes, carrots, potatoes, and shallots.
This Lemon Chicken Roasted version is one of my favorites since it’s a fantastic one-pan nutritious supper.
Ina Garten is without a doubt one of my favorite chefs. Most of us have watched her Food Network programs, and she often mentions Lemon Chicken. In fact, one of her husband, Jeffrey’s, favorite recipes is Lemon Chicken. So, using Ina as a model, I produced my own Lemon Chicken Roasted.
And I’ve created versions of this dish, such as my Mediterranean Lemon Butter Chicken with olives and artichokes. However, I decided to include carrots and potatoes to make it a more full supper this time.
And this time I wanted to include the brined artichoke water as well as some more herbs. The finished product was tender, juicy chicken with a flavorful herb sauce.
Lemon Chicken Roasted Ingredients
- Skinless chicken breasts are the show-stopper.
- a pinch of sea salt
- For a spicy kick, use pepper.
- To brown the chicken and give it a crust, use flour.
- Olive oil is good for your health.
- Yukon gold potato: A firm, creamy potato with good form retention.
- Baby carrots: They’re good for you and they’re pretty.
- Artichoke hearts: They’re good for you and have a tart taste.
- Shallots: For a delicious taste
- Broth de poulet de poulet de poulet de poulet de poulet de pou
- For extra zing, add a squeeze of lemon.
- For Mediterranean tastes, use thyme, rosemary, fennel, and sage.
How to Prepare This Fantastic Dish
Preheat the oven to 400 degrees Fahrenheit.
Skinless chicken is certainly healthier, but it does have the downside of not browning correctly, so I prefer to give it a crust to begin with.
Then season both sides of the chicken with salt and pepper. After that, sprinkle each side with olive oil before gently dredging the chicken in flour. I usually always use Wondra since it’s finer and requires less flour than ordinary flour. It’s acceptable to use only a little layer.
Then, in a frypan over medium high heat, drizzle in the olive oil and add the chicken. Cook for 2 minutes until lightly browned, then flip and cook for another 2 minutes.
After that, brush a large baking dish with oil and equally distribute the chicken, potatoes, 2 lemon quarters, carrots, and artichokes.
In a mixing bowl, combine the remaining lemon half’s juice, chicken broth, artichoke can brining water, rosemary, fennel, and sage, and sprinkle the mixture evenly over the chicken and veggies.
Finally, put the pan in the preheated oven and roast the chicken and potatoes for 35-40 minutes, or until thoroughly done. The potatoes should be soft, and a meat thermometer should read 165 degrees for the chicken.
Recipes to Print
Lemon Chicken Roasted
This Lemon Chicken Roasted is packed with healthy vegetables like artichokes, carrots, potatoes, and shallots all in a rich lemon herb sauce.
15-minute prep time
Cooking Time: 40 minutes
Time allotted Time: 55 minutes
Main Dish Course
Keyword: Roast chicken recipe, Lemon Chicken Roasted
2 x 2 x 2 x 2 x 2 x 2 x 2
calorie count: 453 kcal
Pam is the author of Two Cups of Health.
- 2 boneless chicken breasts, sliced in half
- a quarter teaspoon of salt
- a quarter teaspoon of pepper
- 1/4 cup flour (Wondra preferred)
- 2 tsp extra virgin olive oil
- 1 potato, Yukon gold big sliced and peeled
- Carrots, 1 cup Large diced
- 1 can artichoke hearts (14 oz) 1/2 of the brined water should be saved for cooking.
- 1 lemon, quartered 1 lemon, quartered
- 1 cup chicken broth (Manischewitz preferred) Chicken Broth with Low Sodium
- 1/4 teaspoon dried thyme
- Dried Rosemary, 1/4 teaspoon
- 1/4 teaspoon dried fennel
- 1/4 teaspoon dried sage
Preheat the oven to 400 degrees Fahrenheit.
Season both sides of the chicken with salt and pepper. After that, gently dust with flour.
Heat the olive oil in a frypan over medium high heat, then add the chicken and cook for 2 minutes, or until lightly browned. Cook for another 2 minutes on the other side.
Spray a large baking dish with cooking spray and equally distribute the chicken, potatoes, 2 lemon quarters, carrots, and artichoke hearts.
In a mixing bowl, combine the remaining half of the lemon’s juice, chicken broth, artichoke brine, thyme, rosemary, fennel, and sage, and pour over the chicken and veggies.
Bake for 35 to 40 minutes, uncovered, until the chicken and potatoes are thoroughly cooked. The potatoes will be soft, and the chicken will have reached a temperature of 165 degrees on a meat thermometer.
calorie count: 453 kcal | Carbohydrates: 34g | Protein: 53g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 1039mg | Potassium: 1560mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10760IU | Vitamin C: 53mg | Calcium: 79mg | Iron: 5.1mg
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Recipes that are similar:
Salad with Grilled Lemon Chicken
Chicken Breasts Stuffed with Spinach and Artichokes
Roasted Lemon Chicken is a healthy recipe that will be perfect for any day of the week. The chicken is cooked with onions and lemon, which give it a unique flavor. Reference: roast chicken with onions and lemon.
Frequently Asked Questions
Why do you put a lemon in a chicken?
A: The lemon is to create chicken stock, a key ingredient in many soups and sauces.
Do you cover a chicken when roasting?
Is it better to Bake chicken at 350 or 400?
A: 350 Fahrenheit.
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