Fragrant lemon chicken recipe
- Meat and poultry
- Cuts of chicken
- Whole chicken
- Slow cooker whole chicken
An easy slow cooker chicken recipe that cooks on its own and tastes great - the meat just falls off the bone!
211 people made this
- 1 whole chicken
- salt and freshly ground black pepper to taste
- 1 apple - peeled, cored and quartered
- 1 stalk celery with leaves, chopped
- 1 onion, chopped
- 1/2 teaspoon dried rosemary, crushed
- 1 lemon, zested and juiced
- 225ml (8 fl oz) hot water
MethodPrep:20min ›Cook:7hr ›Ready in:7hr20min
- Rub salt and pepper into the skin of the chicken, and then place apple and celery inside the chicken. Place chicken in slow cooker. Sprinkle chopped onion, rosemary and lemon juice and zest over chicken. Pour hot water into the slow cooker.
- Cover, and cook on High for 1 hour. Switch to Low, and cook for 6 to 8 hours, basting several times.
Reviews & ratingsAverage global rating:(164)
Reviews in English (130)
Something else.This chicken came out sooooo tender and juicy! I sauteed the onion and garlic in butter before I put it in the slow cooker. Instead of the water, I used chicken stock. The flavours were very good, the lemon was nicely subtle and the rosemary was fragrant. Thanks for the recipe!-18 Jul 2008
Used different ingredients.Very good chicken recipe. I used 5 frozen chicken breasts instead of a whole chicken, and let it cook for 4-5 hours. I also substituted ckn stock for the water and added basil as well. Turned out great, was really easy and I would definitely make it again!-18 Jul 2008
I liked the flavour, but would joint and skin the chicken another time. The whole thing was swimming in fat. I skimmed off as much as I could, but the remaining sauce was still very fatty.-15 Oct 2009
- 4 chicken leg quarters
- 1 (24 ounce) bag small potatoes
- ½ cup olive oil
- 2 lemons, juiced, divided
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 tablespoons lemon and herb seasoning
- 1 (12 ounce) package fresh green beans
Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil drizzle remaining lemon juice over chicken and potatoes.
Bake in the preheated oven for about 30 minutes shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture toss to coat. Remove chicken mixture from oven pour green bean mixture over chicken and potatoes.
Return pan to the oven bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Roasted Chicken Thighs with Lemon and Oregano
Preheat oven to 425°. Very thinly slice half of lemon discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes cook, stirring frequently, until fragrant, about 1 minute.
Remove skillet from heat. Add wine cook over medium heat until reduced by half, 1-2 minutes. Add broth cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.
How would you rate Roasted Chicken Thighs with Lemon and Oregano?
I used small skin-on, bone-in thighs for this recipe. I added 10 minutes to both cooking phases to compensate (20 minutes stove, 16 minutes oven), and they were cooked to tender perfection. The sauce was good as written, but I added a touch of honey and hot mustard to liven it up. I also omitted the 2 tsp of oil at the end, because with respect, that's what grass-fed butter is for. I also removed the lemon slices from underneath the chicken just before serving. They added excellent flavor, but did not look very appetizing in the end. Served with mashed potatoes and roasted carrots.
I only had boneless skinless chicken thighs on hand so I modified this recipe. It still had great flavour with pretty presentation. I pan seared the chicken thighs and arranged them in a single layer in an oven-proof dish. I scattered the lemon slices over top with an extra squeeze of lemon juice and then poured the shallot, oregano, wine, stock, chilli pepper and broth reduction over top and baked until the thighs were cooked through. Quick, easy weeknight dinner. I’ll try the proper bone in version next.
The flavour is definitely on point, but like many other reviewers have said, the timing is incredibly inaccurate and way too low. On a cast iron on medium heat, I had to cook skin side down at least 12-15 minutes, pouring off liquid once every 2 minutes or so to ensure crispy skin. Then, I had to bake at 425 F at least 16-18 minutes (much longer than the 6-8 the recipe suggests). Great flavour recipe, but in terms of technique it needs to be tested much more. The recipe calls for 4 large thighs but reads like it was developed for 4 tiny thighs. My times were accurate for medium. With these adjustments, though, it turned out well.
A Flavor-Giving Trifecta Makes this the Best Lemon Chicken Recipe, Ever.
Let’s start with the good news: lean and protein-packed, boneless, skinless chicken breast is super healthy! The bad news: boneless, skinless chicken breast is kind of bland! The solution? Use the chicken breast as a blank canvas for all of your favorite big flavors, without undermining its’ inherent healthfulness. Our lemon chicken recipe does all of that thanks to a few of our favorite big, bright flavors:
- Lemon, three ways. We aren’t messing around—this isn’t just lemon chicken. It’s LEMON chicken! We use lemon zest, fresh-squeezed lemon juice and whole lemon slices to give this lemon chicken recipe all of the citrusy punch that we possibly can.
- Garlic, two ways. We could maybe have called this lemon garlic chicken, since our recipe calls for both fresh garlic cloves and (you guessed it) our beloved garlic powder.
- Herbs, herbs and more herbs. A whole garden’s worth of fragrance and flavor, all from a few dried herbs that you probably already have in your pantry.
- ⅓ cup all-purpose flour
- 2 large eggs, lightly beaten
- ¾ cup whole-wheat panko breadcrumbs
- ½ cup grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 4 4-ounce chicken breast cutlets
- 3 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ¼ cup lemon juice
- ¼ teaspoon salt
- ½ cup half-and-half
- ¼ cup chopped fresh parsley
Preheat oven to 400 degrees F. Place flour in a shallow dish. Place beaten eggs in another shallow dish. Combine panko, 1/4 cup Parmesan, Italian seasoning and garlic powder in a third shallow dish. Working with one at a time, coat each cutlet in flour, shaking off the excess. Transfer to the egg mixture and turn to coat. Transfer to the panko mixture and turn to coat. Reserve 1 tablespoon of the flour (it will be cooked later) in a small bowl. Discard any remaining flour, egg and panko mixture.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 2 cutlets and cook, flipping once, until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Reduce heat to medium and add another 1 tablespoon oil to the pan. Add the remaining two cutlets and cook, flipping once, until golden on both sides, 1 to 2 minutes per side. Transfer to the baking sheet. Bake the cutlets until cooked throughout, about 10 minutes.
Meanwhile, wipe out the pan. Add the remaining 1 tablespoon oil and heat over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add broth, lemon juice and salt to the pan. Bring to a boil. Whisk half-and-half into the reserved 1 tablespoon flour. Add to the broth mixture and cook, stirring frequently, until reduced by about half and thickened enough to coat the back of a spoon, 8 to 10 minutes. Remove from heat.
Transfer the cutlets to a large platter. Drizzle with the sauce and top with the remaining 1/4 cup Parmesan and parsley.
Easy Lemon Garlic Baked Chicken Breast Recipe
For the best, juicy, and tender chicken breasts remember these three things: marinate first, bake loosely covered, and use a meat thermometer. We marinate the chicken breasts in a magical mixture of fresh lemon, garlic, Dijon mustard, and parsley before baking in the oven. If you’re short on time, marinate as close to an hour as you can. If you’re flexible, go for a whole two hours. And since we want to keep things safe, it’s best to marinate the chicken in the refrigerator (no matter how long you do it for). We highly recommend using an internal thermometer when cooking meats.
This simple dish is a great favourite of mine, and one of those combinations that is so much more than the sum of its parts. The sticky black cardamom seeds add wonderful bursts of their heady camphor/citrus fragrance, while the whole lemon adds a welcome sharpness which balances out the luscious coconut cream.
Serves 6 – 8
- 1/4 cup (60ml) light olive oil
- 2 onions, finely sliced
- 6 very large cloves garlic, finely chopped
- 1/4 cup finely chopped fresh ginger
- 2 – 4 small red chillies, finely chopped
- 6 nice fat cardamom pods
- 2 teaspoons ground turmeric
- 5 teaspoons sweet paprika
- 3 teaspoons Thai red curry paste
- 1 medium-sized lemon, scrubbed and dried
- 1 x 140ml can coconut cream
- 1 x 400g can diced or crushed tomatoes
- Sea salt, to taste
- 8 chicken chops or large whole chicken thighs (bone in)
- Coriander or mint leaves, to garnish
- Serve with any or all of these – lemon or lime wedges, cooked jasmine rice, chutney, and cucumber
- Mixed with yoghurt and mint
Warm the oil in a large frying pan over medium heat. Add the onion, garlic, ginger and chilli and cook for about 15 minutes, stirring from time to time, until the mixture is pale golden.
Preheat your oven to 180C. Line a large roasting tin that will fit the chicken comfortably with foil and baking paper, and set it aside.
Crush the cardamom pods with the flat of a chef’s knife (or with a mortar and pestle) and scrape out the fragrant black seeds – crush them a little too. When the onion mixture is ready, add the cardamom seeds to it along with the turmeric, paprika and curry paste. Cook for another couple of minutes, stirring constantly, to release their wonderful fragrance, then turn off the heat. (If you want to get ahead with this dish, you can make the mixture up to this point the day before you need it, and store it tightly covered in the fridge overnight. When you’re ready to use it, scrape it into a bowl and continue with the recipe.)
Peel the lemon, making sure you remove all the white pith. Cut the flesh into little chunks (about 1cm) and remove any seeds. Add the diced lemon, coconut cream, tomatoes and a little salt to the spice mixture and stir them in well.
Sit the chicken thighs in the prepared roasting tin. Pour the spice mixture over them, then turn the chicken around and around until it’s well coated. And that’s all! Now just pop the tin in the oven and cook it, uncovered, for about 1 ¼ to 1½ hours, turning the thighs after 40 minutes, until the chicken is tender. When you remove the chicken from the oven there may be a thin film of oil floating on the surface. To remove it, just blot it up with paper towel.
Scoop the chicken and fragrant sauce that has formed around it into a large shallow serving dish, and scatter herb leaves over the top. (I find it’s a bit hard to do this without splashing the sauce everywhere, so what I do is take out the chicken first, then use the foil and baking paper to funnel the sauce over the top.) Serve with lime wedges, rice, chutney and cucumber and yoghurt mixture, if liked.
Just a bit of padding…If you want to make this even more substantial (or make it go a bit further) peel and quarter some potatoes and cook them in with the chicken. They taste terrific as they absorb lots of the aromatic juices.
1 1/2 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
1 tablespoon whole grain mustard
1 tablespoon lemon zest (1 teaspoon for rub and 2 teaspoons for sauce)
1 1/2 teaspoons dried oregano
2 tablespoons olive oil (1 tablespoon for rub, 1 tablespoon for cooking)
1/4 cup (60 ml) lemon juice (about 1 lemon)
1 1/4 cups (300 ml) low-sodium chicken stock, see our chicken stock recipe
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Ina Garten’s Lemon Chicken
From the Barefoot Contessa herself, Ina Garten’s Lemon Chicken is juicy, flavorful, and oh so easy!
Follow along with the video!
This chicken! This chicken! Ina Garten’s Lemon Chicken is the latest addition to our weeknight dinners. It’s a simple chicken cooked in a simple sauce and yet the result is remarkable! I think this is the dinner to cook when trying to win the heart of that special someone )
The sauce is bright, tangy, herby, earthy, and winey ) all at the same time. At our house, not a drop of the sauce goes to waste. We use it to dip our bread, dress rice, and as a sauce to pour over store-bought rotisserie chicken. As for the chicken. It’s everything you’d want chicken to be. The meat is so juicy, regardless of using white or dark meat, and the skin is perfectly crisped.
Ina strikes again. With Ina Garten’s Lemon Chicken, it all begins with the sauce. Olive oil is warmed with freshly minced garlic. How can you go wrong with that?
Then, pour in a mixture of wine, fresh and dried herbs, and of course, lemon juice and zest.
Pour it over some pat-dried chicken, tuck in some lemon slices under the skin, and roast in the oven! To make it ahead of time, simply pour the sauce over the chicken, cover, and refrigerate until ready to go into the oven. Ina Garten’s Lemon Chicken will taste even better after that marinating time :D
For a no fuss entree that’s easy to throw together ahead of time or an hour before serving, Ina Garten’s Lemon Chicken is your answer. It’s rustic, comforting and familiar perfect after a long day of work. Serve it over some greens or pair it with a side of greens. So satisfying!
Reduce the Sauce
Continue cooking the onion mixture and sauce over medium-low heat, stirring occasionally, until the liquids evaporate and the onions can be mashed into a blended mass which separates from the oils. If your onions do not appear to be melding, you can give a few pulses with an immersion blender, but do not over-process.
Add the preserved lemon, olives, the rest of the saffron, and a few tablespoons of water, and simmer gently for 5 to 10 minutes. Return the chicken to the pot to heat through, or place under the broiler to brown the skin.