Zesty Lemon Garlic Baked Chicken
Bold, flavor-packed baked chicken perfect for summer dinners.
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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.