Baked Lemon Chicken

Total Time:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min

Yield:
4 servings

Ingredients
  • One 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry
  • Kosher salt and freshly ground black pepper
  • Flour for dredging
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • Peel of half a lemon, white pith removed, cut into very thin strips
  • 2 large garlic cloves, minced
  • 1 1/2 teaspoons fresh rosemary leaves
  • 1 tablespoon honey
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup chicken broth, homemade or canned low-sodium
  • Copyright 2001 Television Food Network, GP. All rights reserved
Directions

Preheat the oven to 400 degrees F.

Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve.

Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.

Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.


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4.6 60
lJust made this tonight. Yummy! It should be noted that I am only cooking for me but I actually made the same amount of sauce as the recipe called for and it was perfect! I did add a splash of white wine and used dry thyme as I don't care for rosemary too much and didn't have anything "fresh" to use. I also added a coupe of new potatoes cut in quarters and it all worked pretty well. Enjoy! item not reviewed by moderator and published
Very tasty chicken. It did not take me too long to make and it turned out delicious. Next time I don't think I'll make it with the skin on but I will definitely make again. item not reviewed by moderator and published
This was delicious. I changed nothing, and followed the recipe. I will make it again, especially for company!! item not reviewed by moderator and published
This was excellent, but needs a bit of changing. If you brown the chicken, don't discard the oil from step 1! Pour off half of it and keep the rest so you don't lose the chicken flavor! Also, we substituted 1 leek and 1 shallot for half of the onion, and it really improved the flavor. We also added a bit more chicken broth. The result was delicious, though as written up it needs some improvement. item not reviewed by moderator and published
Ok, but too wet. (And yes, I followed the recipe.) item not reviewed by moderator and published
Great flavors in this dish. I used skinless chicken thighs, so no need to perform the first step - a big time saver. Instead of basting, I simply turned the chicken over every 15 minutes - easier that way. I didn't use zest because I had used the zest of 2 lemons for another recipe. So, instead of lemon zest, I used the juice of 2 lemons. It worked out great. I served with couscous. item not reviewed by moderator and published
tasty item not reviewed by moderator and published
I thought this was good, but not fantastic. Maybe more rosemary is needed. And wine and capers? It tasted a little on the boring side for a dish so highly rated, in my opinion. item not reviewed by moderator and published
This was a huge hit!!!!!! Everyone loved it, even my picky autistic daughter!!!! :) item not reviewed by moderator and published
This was absolutely wonderful. My Husband LOVED it. item not reviewed by moderator and published

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Weeknight Dinners: Spring