Do you wish for an easy lemon chicken recipe you can toss together in one pan then let the oven finish the work for you? Well, look no further, our One-Pan Italian Garlic Lemon Chicken Bake is it! This dinner is fast to prepare and loaded with our favorite Italian flavors of lemon, garlic, fennel, oregano, and paprika. We love it! We’re sure it’ll become a family favorite of yours, too.
Delay on Lemon Chicken Recipe Post
Before we get to the Lemon Chicken with the fantastic sauce, I have to apologize for being late in posting this recipe. 🙁 Have I been lazy? Nope! Have I been procrastinating? Not this time! Then what have I been doing? Well, besides celebrating our 47th wedding anniversary this week, I’m taking a photography course that gives me a daily assignment. I then have to post the photo or photos on Instagram. If you’re following us there, then you’ve seen the non-food photos.
Improving my photo skills and learning to use my camera are some of my New Year’s Resolutions. I hope you don’t mind, but I shared some of my photos on this post. Capturing birds in flight were one of the techniques I wanted to learn.
You see, I couldn’t get my youngest grandson to sit still and I really wanted a portrait of him. Well, I figured I’d better learn how to take a photo with the subject moving. Right now we’re surrounded by shore birds. I chose the pelicans for my speedy subject. On land, they may stagger around like drunks, but in flight, they soar!! These photos were a study on shutter speed.
Now let’s get to the lemon chicken recipe.
First the marinade for the lemon chicken
This easy to make marinade infuses the lemon chicken with a garlicky citrus tang that helps the meat stay juicy and moist.We used bone-in chicken thighs for this recipe. If you like, use bone-in chicken drumsticks or a combination of both thighs and drumsticks.
You don’t need any fancy ingredients for the lemon chicken, and you don’t need to do a lot of prep work. Let’s raise our hand if we’re for that! We may love to cook, but there is something to be said about easy dishes that end up tasting like they came from an expensive restaurant.
Second toss the lemon chicken ingredients in one pan
Along with the lemon chicken, we decided to make a complete one-pan meal by adding some fennel, potatoes, onion, and cherry tomatoes. It seems like we are using fennel more and more in our dishes, we even made it a star in our Fennel Salad with Orange. We like the mild anise {licorice} taste.
Is there an unusual ingredient you like using? What do you make with it?
We chose to use our large Braiser for the Lemon Chicken recipe, but you can also use a heavy duty baking dish. The reasons we like using the braiser, aside from it being a gift from our kids, are that we can brown the meat before putting the chicken in the oven plus the braiser has a heavy duty lid.
Let the oven cook the lemon chicken
We brown the meat in the braiser then cook it covered in the oven for 20 minutes and then it cooks uncovered for an additional 25- 30 minutes more. You want to make sure the pan isn’t too large for the lemon chicken, you don’t want the tasty sauce to evaporate.
With one pan you have a spectacular Italian Garlic Lemon Chicken dish that didn’t take much effort or fancy ingredients! We hope you try the recipe and let us know how you like it.
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Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Serves 1 chicken thigh or 2 chicken drumsticks
A complete meal with delicious Italian flavors of garlic, lemon, oregano, fennel, and smoked paprika seasoning the chicken and potatoes. This dinner comes together quickly and it takes a minimum of prep work. Clean up is minimal since it only takes one pan. A great meal for a busy family.
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
Save RecipeIngredients
- Marinade/Sauce
- 4 chicken thighs or 8 chicken drumsticks or combination of both (we used 4 thighs)
- 1/2 cup fresh lemon juice
- 6 garlic cloves, minced
- 2 tsp. Dijon mustard
- 1 Tbsp. honey
- 1 Tbsp. dried oregano
- 1 tsp. smoked paprika
- 1 Tbsp. olive oil
- 1/2 tsp. salt
- black pepper q.b. (quanto basta) to your taste
- Sauté/Bake
- 1 Tbsp. olive oil
- 3/4 cup chicken broth or stock
- 1/4 cup dry vermouth or dry white wine
- 4 small to medium potatoes quartered
- 2 onions, quartered
- 1 large fennel bulb, sliced
- 1 tsp. smoked paprika
- 8 oz. grape tomatoes, halved
- Salt and pepper
- 2 lemons, halved
- Fresh Italian parsley, for garnish (optional)
Instructions
- Whisk the marinade ingredients together in a bowl. Put the mixture in a ziplock bag along with the thighs then place in refrigerator for 20 - 30 minutes.
- Preheat oven to 350F/180C.
- Heat 1 Tablespoon olive oil in Braiser or deep oven proof skillet. Sauté the thighs first bone side down for 2 minutes on medium-high then on skin side down for 2 minutes. If you're using legs it doesn't matter which side first. Lightly brown the outside. Pour the marinade into the braiser, then add the broth, potatoes, onions, and fennel. (Note 1)
- Cover with lid or foil and bake for 20 minutes.
- Remove cover, turn chicken so that the thigh skin is up. Add the tomatoes, sprinkle with the smoked paprika, salt and pepper. Turn up the oven to 400F/205C for an additional 25 minutes or until the potatoes and chicken are cooked. Internal temperature of the chicken should be 165F/75C. Keep an eye on the liquid so that it doesn't evaporate. Add a bit of water if needed.
- Remove from oven and let rest for 5 minutes.
- Garnish with Italian parsley leaves and two halved lemons that were panfried with a bit of oil.This makes them pretty and colorful.
Notes
If using a baking dish for this recipe, eliminate the sauté and just place the chicken skin side down in the dish and follow the rest of the instructions. It's important not to use a large pan for this because you don't want the delicious liquid to evaporate.
The original author of this recipe, Nagi from Recipe Tin Eats, did hers in a baking dish and when it was done she sprayed the chicken with oil and set the pan under the broiler for a few minutes to get that golden color.
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