Baked Lemon and Herb Chicken
This fabulous family-style chicken dish is equally perfect for a summer cookout our a weekend gathering with friends. The bright citrusy notes liven up this dish, and make it feel like year-round comfort food. This dish pairs exceptionally well with our Balsamic Grilled Vegetables (shown in the last photo).
10 minutes
45 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 306 |
| Fat: | 21 g |
| Carbohydrates: | 1 g |
| Protein: | 26 g |
| Cholesterol: | 115 g |
| Sodium: | 114 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 8
Ingredients
- 666 Skin On Chicken Drumstick
- 444 skin on Chicken Thigh
- 222 Lemon, 1 cut up, juice of second lemon
- 111 Red Onion, chopped
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 2 tsp2 tsp2 tsp Primal Palate Garlic & Herb Seasoning
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place the chicken in a 9x13 baking pan.
- Place the lemon pieces and red onion in the pan with the chicken.
- In a small mason jar, shake up the lemon juice and olive oil, and pour evenly over the chicken.
- Sprinkle the chicken evenly with the Garlic and Herb Seasoning.
- Cover the pan, and refrigerate for 4 hours, or overnight.
- Remove the chicken from the fridge, and preheat your oven to 375 F.
- Uncover the chicken, and place in the oven to bake.
- Bake until the chicken reads 165, and the skin is golden brown. About 45-60 minutes.
- Serve and enjoy.
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