This Lemon Garlic Chicken recipe is a dish I often make. It’s easy enough for a quick dinner during the week, but it’s also good enough to serve to guests.

The lemon flavor mixed with the garlic makes a simple but tasty combination. I think you’ll like it a lot.

Recipe Overview

This recipe is about making juicy, tasty chicken with a lemon twist. You cover the chicken in a mix of lemon juice, garlic, and herbs, and then cook it until it’s golden brown.

It’s a dish that you can serve with almost anything. I like to eat it with roasted veggies, pasta, or a salad.

You can also shred any leftover chicken and use it in sandwiches or wraps for lunch the next day or have it as a dinner meal.

It’s a dish that everyone will enjoy, and the best part is that it’s super easy to make!

Ingredients for Lemon Garlic Chicken

Here’s what you need to make this recipe:

Chicken breasts: About 1.5 pounds, with no bones or skin. You can use chicken thighs too, if you want.
Lemon: Juice from one big lemon, and some extra slices to put on top (if you want). Fresh lemon juice is important for the best taste!
Garlic: 4 cloves, chopped up small. You can add more if you really like garlic!
Olive oil: 2 tablespoons. This helps the chicken turn brown and stay juicy.
Dried oregano: 1 teaspoon. This adds a nice herby flavor. You can use Italian seasoning too.
Dried thyme: 1/2 teaspoon. Another herb that goes well with lemon and garlic.
Salt and black pepper: Add as much as you like. Don’t be afraid to add a good amount!
Paprika: 1/2 teaspoon, it adds a bit of color, warmth, and a light sweet pepper taste.

If you don’t have oregano or thyme, you can use other dried herbs like rosemary or basil. Use whatever you have, and it will still taste great!

Step-by-Step Instructions

First, turn your oven on to 400°F (200°C). Get a baking dish ready. You don’t need to put any oil or butter in it.
In a small bowl, mix together the lemon juice, chopped garlic, olive oil, oregano, thyme, paprika, salt, and pepper. This is the sauce that will make your chicken taste good! Mix it all up well.
Put the chicken breasts in the baking dish. Pour the lemon and garlic mix all over the chicken. Make sure every piece is covered. You can use your hands or tongs to spread the mix around.
Put the baking dish in the oven.
Cook for 25-30 minutes, or until the chicken is cooked all the way. The chicken should be 165°F (74°C) inside. You can use a meat thermometer to check. If you don’t have one, make sure the juice that comes out of the chicken is clear, not pink.
When it’s cooked, take the chicken out of the oven. Let it sit for a few minutes before you serve it. This makes the chicken extra juicy.
If you want, you can put some lemon slices and fresh parsley or thyme on top.

Variations & Tips

For more flavor, you can let the chicken sit in the lemon-garlic mix for 30 minutes (or even a few hours) in the fridge before cooking.
Want to grill it? You can grill the chicken instead of baking it! Cook it over medium heat until it’s done.
Make ahead: You can prepare the mix ahead and even coat the chicken a day in advance. Make sure to refrigerate it.
Storage: You can keep leftover chicken in a sealed container in the fridge for up to 3-4 days.
Reheating: Warm it up in the microwave or oven. You can also eat the cold chicken in salads.
Serving Suggestions: Eat it with roasted potatoes, rice, quinoa, steamed veggies, or a salad.

Key Details of Lemon Garlic Chicken

Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 35-40 minutes
Servings: 4
Equipment you’ll need: Baking dish, small bowl, whisk

FAQ

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are great in this recipe. They might even be juicier than breasts. Just cook them a bit longer if needed, until they reach 165°F (74°C) inside.

Can I add other vegetables to the baking dish?

Yes! Veggies like broccoli, bell peppers, zucchini, or onions would be yummy cooked with the chicken. Just put a little olive oil, salt, and pepper on them before adding them to the dish.

How do I know when the chicken is cooked through?

The best way is to use a meat thermometer. It should be 165°F (74°C) inside. If you don’t have a thermometer, cut into the chicken. If the juice is clear, it’s cooked.

Can I use bottled lemon juice?

Fresh lemon juice tastes best, but you can use bottled lemon juice if you need to. Use the same amount.

What if I don’t have all the herbs?

It’s okay! You can use any dried herbs you like. Italian seasoning, rosemary, or even a little basil would be good.

Can I freeze leftover chicken?

Yes. Once cool, put it in freezer bags or boxes, it is good for 2-3 months. Let it thaw in the fridge overnight before reheating it.