when you try this Lemon Baked Chicken, it will cost you to buy a roast chicken again. Because you will be speechless at how easy and how delicious this recipe is. An acidic and savory touch is what gives this recipe a different and original touch.
It’s true that it’s still a roast chicken, but it’s unlike any roast chicken you’ve tried. because, following Grandma’s recipe is cooked with lemon juice 100% natural and freshly squeezed. And the juice that remains after baking is… simply unique.
You can cook the whole chicken, but it will take longer to cook and then it will be a bit messy to carve. Our advice is to bake it already cut, in quarters or eighths, so that you can enjoy each piece better and water it well with lemon juice.
Grandma’s Baked Lemon Chicken
for 4 people
- 1 chicken in quarters or eighths
- 1 glass of freshly squeezed natural lemon juice
- Black pepper
- Olive oil
Step by step
Season the chicken
Mix salt and pepper, in a ratio of one part pepper to two parts salt, in a bowl. Spray all the chicken pieces with this mixture, on all sides. Heat the oven to 180º.
prepare to bake
Put a little oil in the oven pan and lay the chicken pieces on it, skin side down. Water with lemon juice.
grill the chicken
Place the pan in the oven, at medium height, with heat up and down. When you see the chicken start to brown, turn it over and continue cooking. By cooking the last part of the skin, you will have it cooked and crispy.
What to accompany the baked chicken with lemon?
You have many opportunities to serve as a side dish of this roasted chicken. We give you our three favorites:
They are made in the microwave or oven, you can sprinkle them with rosemary or herbs de Provence or serve them with a homemade garlic sauce. Find out how to make the best baked potatoes.
It’s perfect to mix with the sauce left over from the chicken, a mixture of oil, lemon, salt, pepper and the chicken’s own juices. We show you how to cook rice so that it does not boil.
Zucchini, eggplant, pepper, onion… We chop them and sauté them for a few minutes in a pan or wok with oil. You don’t need them to be well done, if they are al dente they will be fresher.