How to make it

  • Preheat oven to 400°.
  • Drizzle some olive oil in a pan and dredge the chicken pieces in it, turning to coat evenly. Breast/wing pieces should be toward the center.
  • Sprinkle salt, pepper and dried rosemary evenly on all surfaces of chicken.
  • Cut onions into thinnish wedges, place around chicken pieces and drizzle with more olive oil.
  • Juice two of the lemons; slice the (untreated) third one thinly, removing the seeds.
  • Turn chicken skin down and pour lemon juice over all chicken pieces,
  • Bake for about 20 minutes; turn chicken over and baste with pan juices.
  • Place slices of lemon on and between chicken pieces. Return to oven.
  • The onions should caramelize a bit. Should they start to brown too much and head toward burning, add a bit of water to the pan and scrape the onions up so they stay moist.
  • Bake another 20 minutes or until chicken is golden-brown.
  • Serve garnished with sprigs of fresh rosemary. Great with roast or pan-fried potatoes, and green beans.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    shai ate it and said...
    nice post! I think I'd use all fresh rosemary since it grows like a weed here!
    Was this review helpful? Yes Flag
  • jimrug1 10 years ago
    I am a sucker for lemon chicken... Nice recipe... Jim
    Was this review helpful? Yes Flag
  • nemo 11 years ago
    Sounds great!! ^_^
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes