Lemon Chicken Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I will show you my lemon chicken recipe in this post.
You can prepare this roast chicken in the oven or on the grill.
The advantage of cooking in the oven:
You prepare the roast poultry, the side dishes and the sauce in one go. This is practical and saves time.
When you have guests, it’s a great dish.
Below you will find some tips on how to put meat and side dishes on your plate without any stress.
Have fun reading and good luck!
Table of Contents
1. Lemon Chicken Recipe
Cooked, photographed and written down by chef Thomas Sixt
Total Time 55 Min.
Easy instructions for preparing fried chicken with lemon marinade.
marinade and chicken
|primal salt (I use ancient salt or Himalayan salt.)|
|black ground pepper (I use black pepper here.)|
|1||pc||chicken (Whole organic chicken!)|
|8||pc||Potatoes (or sweet potatoes)|
|4-6||pc||shallots (I also like to use quartered onions!)|
|4||pc||cloves of garlic|
|150||ml||dry white win|
First prepare the marinade:
Prepare a large freezer bag, grate the lemon finely, add to the bag with the rosemary and olive oil.
Rinse the chicken under running water, pat dry and place in the bag.
Close the freezer bag and tie a knot, massage the chicken vigorously in the bag and thereby marinate it.
Allow the marinated chicken to mature in the refrigerator for 30 minutes to 24 hours.
Alternatively, you can prepare the marinade in a mortar with a little oil and brush the chicken.
Preheat the oven to 220°C on hot air.
Buy and prepare the vegetables according to the market offer:
My ingredient list above is just a suggestion.
Brush a deep baking sheet with oil.
Cut hard vegetables like potatoes into quarters or eighths.
Halve the peppers, deseed them and cut into strips, removing the stalks.
Garlic peeled and halved.
Add the whole shallots without the skin.
Quarter large onions
Slice the aubergines.
You can add sliced zucchini and mushrooms a little later.
This is how the vegetables get al dente on the plate.
Place the chicken marinated in lemon and rosemary with the vegetables and put the tray in the oven.
Set the kitchen timer for 20 minutes.
When the bell rings, add the white wine and butter.
You can also make the sauce with vegetable broth if you want to skip the wine.
Cook the roast chicken to the point for another 20-25 minutes.
Then release or carve and arrange on warm plates with the vegetables.
The sauce is enough.
I wish you a good appetite!
2. Calories and Nutritional Values
3. Tips for Even Marinating
This is a great summer dish.
Great aromas develop here when roasting, the taste is heavenly!
I marinate like this:
- Put a large freezer bag ready and open.
- One organic lemon directly on the bag, grate with a fine grater.
- Tap lemon zest into the bag, add 1-2 tbsp dried or fresh and finely chopped rosemary.
- Add 2 tablespoons of olive oil to the bag and add the washed and dried chicken.
- Add a few pinches of chili flakes to taste.
- Close the bag with a knot and massage the chicken with the herbs and aromatics vigorously with your hands.
- Then let it mature in the refrigerator for 30 minutes to 24 hours and then prepare it.
- Put the marinated chicken on a deep baking tray or in a roaster, put in front of the oven and season with salt and pepper.
Here are some photos to get you in the mood 🙂
4. The Top Tips for Grilling Chicken
Grilling halved chicken – goes faster:
I like to cut the chicken in half before marinating and place the chicken halves on the grill.
So you can prepare the grilled chicken faster and safer.
Whole chicken – Please grill indirectly:
If you put the whole chicken on the grill, indirect grilling has proven its worth:
To do this, push the embers to the sides of the grill and grill with the lid at the same time.
5. Lemon Chicken Side Dish Ideas
6. Frequently Asked Questions and Chefs Answers
When is the chicken ready?
Chicken should be cooked through (72°C). The breast is always ready before the legs.
Try the needle test to check the degree of doneness of the poultry meat: You can measure the temperature by piercing it with a thin fork or needle: If colorless roast juice escapes when you pierce it, the chicken is done cooking.
How to prepare the dish for 6-8 people?
Start earlier and use multiple baking sheets: For four to six people, I roast two chickens on an extra baking sheet. The vegetables underneath. I increase the temperature to 220°C at the beginning and reduce the heat after 20 minutes when I pour the sauce ingredients over the chicken.
You can take the vegetables out of the oven earlier if required, large potatoes take longer, zucchini and peppers are ready faster.
How do I get more sauce?
I cook the sauce with the chicken carcasses, which are the leftover chicken bones, in a pot and make a wonderful sauce. Pass the sauce through a fine sieve after 20 minutes, thicken with cold cornstarch if desired and prepare to serve.
How do I get fried chicken onto my plate stress-free?
I usually cut up the fried chicken before the guests arrive and place the boned chicken pieces, breast, and drumstick skin-side up on the baking sheet.
This way I can briefly reheat the chicken pieces under the grill before serving and create a crispy skin.
When the guests are there, I season the chicken pieces with salt and pepper and put the baking tray in the oven at 220°C on the hot air grill setting. I put the vegetables underneath.
Bring the sauce to the boil and mix with a little butter. Prepare warm plates, carve the chicken pieces again, serve with vegetables and sauce.
I usually serve cranberries or cranberry compote separately, so the guests can add to it according to their own taste.
7. More Chicken Recipes Ideas
On my website you will find the following ideas for your kitchen…
Comments, Cooking Questions and Answers
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