Lemon Garlic Baked Chicken is the perfect dish for those cozy summer evenings when you’re craving something hearty but still fresh and zesty. This recipe brings together tender chicken legs and thighs marinated in a flavorful garlic vinaigrette, seasoned to perfection with Cajun spices and a squeeze of fresh lemon. Baked until juicy with golden-brown crispiness, this dish is sure to delight both friends and family. Imagine the tang of lemon balanced with the warmth of paprika and herbs, all complemented by the sweetness of slow-baked baby red potatoes and tender onions. This is more than just a recipe; it’s a warm, memory-making experience that will leave everyone coming back for more.
Zesty Lemon Garlic Baked Chicken
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Rate this RecipeEquipment
- Large Bowl For marinating the chicken.
- Baking Dish Large enough to fit all chicken pieces and vegetables comfortably.
- Plastic Wrap To cover the bowl during marination.
- Oven Preheated to 425°F (220°C).
- Meat Thermometer Optional but recommended to check the internal temperature of the chicken.
Ingredients
- 5 pound chicken legs and thighs Bone-in for added flavor and moisture.
- ½ cup newman’s own garlic vinaigrette & marinade Or substitute with a homemade vinaigrette as described in FAQs.
- 1 tablespoon paprika
- 1 tablespoon cajun seasoning
- 1 tablespoon garlic and herb seasoning
- 1 yellow onion Sliced thinly.
- 1 lemon Half for juice, half for slices.
- baby red potatoes Cut in halves if larger.
Step-by-Step Instructions
- In a large bowl, combine 5 pounds (2.27 kg) of chicken legs and thighs (bone-in) with 1/2 cup (120 ml) of Newman’s Own Garlic Vinaigrette & Marinade. Add 1 tablespoon (15 g) of paprika, 1 tablespoon (15 g) of Cajun seasoning, and 1 tablespoon (15 g) of garlic and herb seasoning. Squeeze in the juice from half of a lemon, ensuring the marinade coats each piece of chicken evenly. If you find any piece lacking in coverage, add a bit more marinade. Cover the bowl with plastic wrap and refrigerate for at least an hour, preferably longer, to let the flavors infuse deeply into the meat.
- Preheat your oven to 425°F (220°C). While the oven heats up, prepare a baking dish that will comfortably fit all the chicken pieces. Arrange the baby red potatoes (quantity as preferred), cutting them in halves if they are larger, along with one yellow onion, thinly sliced. These vegetables will absorb the rich flavors from the chicken juices, becoming tender and delicious.
- Take the marinated chicken out of the refrigerator. Nestle the chicken pieces on top of the potatoes and onion slices in the baking dish, ensuring that the vegetables are well spread out to evenly cook beneath the chicken. Top each piece of chicken with thin slices of the remaining half lemon for an extra zesty punch. Sprinkle a little more garlic and herb seasoning over everything to enhance the overall flavor. Bake in the preheated oven for 45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and has a golden-brown, crispy skin. The juices from the chicken will mingle with the potatoes and onions, giving the entire dish a rich, savory flavor.
- Once the chicken is fully cooked, remove the baking dish from the oven. Let it rest for about 5 minutes to allow the juices to redistribute. Serve the chicken alongside the tender potatoes and onions, garnished with a few extra lemon slices or fresh herbs like parsley for added brightness. Enjoy this hearty dish with a side salad or some crusty bread to soak up the delicious juices.
Notes
Marinating the chicken longer (up to 24 hours) will result in even deeper flavor. Using bone-in chicken is ideal for keeping the meat moist, but you can also use boneless pieces if desired; just reduce the cooking time.
Modifications for Dietary Restrictions
If you prefer a spicier flavor, consider adding a bit more Cajun seasoning or even a pinch of red pepper flakes to the marinade. This recipe can also be easily adapted for different tastes by using different herbs like rosemary or thyme. For those avoiding potatoes, substitute with carrots or other root vegetables.
Common Food Intolerances and Their Substitutions
| Ingredient | Potential Intolerance | Substitution |
|---|---|---|
| Poultry (Chicken legs and thighs) | Allergy to poultry | Substitute with tofu or hearty vegetables like cauliflower for a vegetarian version. |
| Dressing (Newman’s Own Garlic Vinaigrette & Marinade) | Garlic intolerance | Use a simple mix of olive oil and apple cider vinegar without garlic. |
Conclusion and Final Thoughts
This Lemon Garlic Baked Chicken is a summertime favorite, and it’s easy to see why! The beautiful balance of tangy lemon, aromatic herbs, and tender chicken make this dish a winning choice for weeknight dinners or casual gatherings. It’s simple enough to prepare yet bursting with restaurant-quality flavor that will have your family asking for it again and again. Pair this dish with a crisp green salad or steamed vegetables, and you’ve got a complete, nutritious meal that’s perfect for any summer evening. Whether you’re a beginner in the kitchen or an experienced cook looking for a new favorite, this dish is sure to become a staple. Let us know if you try it—we’d love to hear how it turns out!
FAQ’s
How do I prevent the chicken from drying out while baking?
The key to keeping your baked chicken juicy is to marinate it for at least an hour and to bake it at a high temperature (425°F) for the recommended 45 minutes. Covering the chicken in marinade, arranging it on top of vegetables, and using bone-in thighs and legs also help retain moisture during cooking.
Can I use chicken breasts instead of thighs and legs?
Yes, you can substitute chicken breasts, but keep in mind that they cook faster and can dry out more easily. If you use chicken breasts, consider reducing the cooking time to about 30-35 minutes and check for an internal temperature of 165°F (74°C) to avoid overcooking.
What other vegetables work well with this recipe?
In addition to red potatoes and onions, you can use carrots, bell peppers, or even Brussels sprouts. Make sure to cut the vegetables into similarly sized pieces so they cook evenly. The juices from the chicken will enhance their flavor and make them tender and delicious.
Is there an alternative to Newman’s Own Garlic Vinaigrette & Marinade?
Absolutely! If you can’t find this specific vinaigrette, you can substitute it with a mix of olive oil, minced garlic, a bit of apple cider vinegar, and dried herbs like oregano and basil. Aim for a similar consistency, and adjust the flavor to your taste.
How do I know if the chicken is fully cooked?
The best way to ensure the chicken is fully cooked is by using a meat thermometer. The internal temperature of the thickest part of the chicken should reach 165°F (74°C). The skin should also be golden and crispy, and the juices should run clear when the meat is pierced.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken up to 24 hours in advance, which will enhance the flavor even more. You can also bake the dish and store it in the refrigerator for up to 3 days. To reheat, place it in an oven preheated to 350°F (175°C) until warmed through, about 15-20 minutes.