Baked Lemon Chicken

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

4 servings

  • 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

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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    OMG! This was the Bomb. I used 5 chicken thighs, zest of 4 lemons along with the juice, 4 garlic cloves, 4Tsp of honey, 2 onions and 2 cups broth. I am cooking Sunday dinner for family members and this will be in my menu.
    We thought this very good and my boyfriend doesn't usually like too many chicken dishes. I omitted the rosemary and used a little bit to thyme
    I think I used too much flour for dredging, go light on that otherwise if will not be crispy, more soggy. I'd probably make this again but be more careful. Very good lemon flavor.
    This was definitely a hit and will be saved for a repeat performance! I doubled the sauce and used boneless skinless breasts to keep it healthier. I found that I didn't need to fully double the lemon juice, though and also added some good grainy mustard to add another dimension of flavor. Also substituted fresh thyme for the rosemary as I'm not a big rosemary fan. This was a delicious dish with a ton of flavor!
    Delicious! I think I might double the onion, lemon, garlic, broth & seasonings next time. I liked that and served it with a slotted spoon next to the chicken on the plate. I used chicken breasts and thighs (bone and skin on.
    This dish was wonderful. It is a little labor intensive, but it was worth it. I followed the recipe  
    exactly and did not make any changes. I made a side dish of lentil quinoa salad. It went very well with the dish.
    This is a great dish. I left the chicken mixture in the pan to cook the onions and it made a delicious gravy. I will make this a regular.
    This is great! The basting made the chicken very moist and flavorful. I zested the lemon with my microplane grater and that gave it a little more lemon zing, which I liked.
    Very Easy & Tasty ! My picky daughter loved it !
    WOW. This one is a home run! Easy to prepare and delicious! I used boneless, skinless chicken breasts and subbed dried tarragon, (I know, I know, for the fresh rosemary and wha-la!! It was still a perfect dish! Thank you Food Network!
    This recipe was so great! We loved it! I made a double batch of the sauce and it turned out amazing!
    This was delicious! I didn't coat the chicken in flour but just seasoned with lemon pepper and salt, then followed the rest of the recipe. I did omit the honey, though, because we like it tangy! I also zested the lemon instead of using strips.
    My husband gave this recipe 2 thumbs up. I love it when that happens. Here is what I did. I did according to the directions except instead of cutting lemon strips, I used the zest and juice of 2 lemons and added 3 more garlic cloves of course. I also added a tablespoon of Better Than Bouillon to the chicken broth. If you want FLAVOR in any meat dish, it is a must you add this to your broth. Use it and you will see why. I used chicken legs and wings as this is my husband's favorite pieces. This recipe is a keeper. I truly hope you enjoy this dish as did my family.
    The chicken tasted moist and with a delicious lemon flavor!
    This recipe was great and easy to make! It needed a little more sauce besides that I wouldn't change anything.
    WONDERFUL! Amazing taste! I made this with some steamed white rice and it was amazing! It is simple, and after a long day, this recipe is one to go too. GREAT JOB FOOD NETWORK KITCHEN!
    Was getting tired of the same ole summertime BBQ and fried chicken. This is excellent and easy way to serve with angle hair pasta! I used drumsticks as that's about all my big picky brother will eat. BRAVO!
    I was looking for a new Lemon Chicken recipe for dinner tonight. And, after reading everyone's raving review I decided to give this a try. The Backed Lemon Chicken, in deed, came out really good! Even my very picky husband, who rarely finds anything "special", thought this dish is "really good". I made roasted potatoes to go with the meal and it was delicious! The sauce is especially good with the chicken. The sweetness of the onion and honey really helped balance out the acidity of the lemon and gave the sauce a mild lemony fragrance. I highly recommend using bone-in chicken dark meat or medium thickness boneless chicken breast for this dish. Using bone in chicken breast may cause loosing some of the flavor as the white meat closes to the center bone may not get as much absorption from the sauce as it should. This truly is a fool proof recipe~. If you're looking for a revamp to a chicken dish to make, you've just found one! Happy Eating!
    It wasn't all that lemony but that may be because I zested the lemon peel instead of cut the thin strips because it seemed so much easier. Even without the bold taste of lemon though, this recipe was so delicious!! I'm putting it on my "Meals to make when I'm having guests" list!
    I loved this recipe very easy to make, delicious, and turned out just right! This will go in my file of favorites. Thank you
    I wanted a new recipe for our boring, weekly chicken so I found this recipe and thought - great I actually have these ingredients! It was more time consuming than I had expected, but worth it! I used limes instead of the lemons and chicken breasts cut in half and everyone in our family cleaned their plates - and that almost never happens! This one's a keeper!
    I have several lemon chicken recipes and this is wonderful. The chicken was tender and full of flavor. I love the onions in this and think it adds another depth of flavor and texture. I am not a hughe fan of Rosemary, so I used fresh Thyme and it was delicious. This has become one recipe that everybody asks for.
    This was good but I wouldn't call it great. The prep work took a little longer then I thought it would. I made it with chicken thighs and breasts with a side of garlic mashed potatoes but I can see how pasta or rice would be better. When putting in the lemon, taste it so you know if it tastes lemony enough before you put it in the oven.
    I am so impressed with the combination of all the flavors. Absolutely superb! I have all my family and friends making it now. The feedback I've received has been nothing short of amazing.
    This is one of tastiest recipes, and my family's absolute favorite. I use 4 chicken breasts instead and serve it over angel hair pasta. Delish!!!
    This recipe was very easy to prepare and my whole family loved it! I'll definately be making this again!
    This is quick and delicious way to make lemon chicken. My family loves when I make it.
    Whenever my family loves a recipe they always say "2nd Request". My picky eater daughter cleared her plate and asked for more!
    The taste of this dish is remarkable. The lemon juice and zest make it refreshing and the rosemary gives it a delicious flavor. A great blend. It is easy to prepare and gives you time to prepare the rest of the meal while it is baking in the oven. I give it four stars on presentation.y family loved it.
    Goes great over rice
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