Lemon and Garlic Chicken
4 servings This easy and delicious Lemon and Garlic Chicken uses natural ingredients you likely have on hand. In seconds, you can blend a zesty marinade that delivers extraordinary flavor for roasting or grilling. It's an effortless dish that's sure to become a new family favorite, perfect for any occasion. x saved Tom the Chef Founder August 12, 2025 30 min.30 min.1/5 30 min. 30 min. 1/5 Directions: All ingredients you need to prepare delicious Lemon and Garlic Chicken 1. Marinade Preparation: Let’s start the preparation of the Lemon and Garlic Chicken by preparing the marinade. 1.1. Place the following ingredients into the measuring pitcher or a small mixing bowl: ¼ cup of Extra Virgin Olive Oil Juice from 1 large lemon 6 cloves of garlic – peeled, whole 1 TSP of salt ½ TSP of pepper 1.2. Process with an immersion blender until smooth (usually about 30 seconds to 1 minute). 1.3. Set aside for the later steps. 2. Meat Preparation: 2.1. If you purchase a whole chicken, as I often do, portion it into individual portions: two thighs, two drumsticks, two breasts, two bottom wings, and two top wings. 2.2. Optionally, remove unwanted skin and fat to best match your requirements. 2.3. Make sure that the meat is properly rinsed under cold water to remove surface bacteria. 2.4. Place the meat in a large mixing bowl. 2.5. Pour the marinade prepared in step 1 over it. 2.6. Then, stir thoroughly with a spatula until all of the meat is coated. 2.7. Optionally, cover with food wrap or a plate and let it marinate at room temperature for about 30 minutes or overnight in the refrigerator, with the last 30 – 60 minutes at room temperature for the best result (or skip if you are in a rush). 3. Oven Roast or Grill: A. Oven Roast: 1. Place the chicken on the baking sheet. 2. Place it in the preheated oven. 3. Roast for 7 – 10 minutes, turn the chicken to the other side, brush it with the remaining marinade, and cook until done. * Important: If you are cooking chicken pieces of different kinds or sizes, you may have to adjust the cooking time for smaller portions (i.e., remove them sooner) to prevent them from overcooking. B. Grill: 1. Place the chicken on the grill over indirect heat (meaning on the grates with no direct heat source or flame underneath) and close the lid or on the lower heat if your grill does not have a lid. Note: Since bone-in meat takes more time to prepare, it is best to use an indirect or low flame. This will not only prevent the chicken from cooking too quickly on the outside and potentially burning, but it will also prevent the burning caused by a dripping marinade, which can ignite more easily over a stronger flame and burn the chicken as well. However, if the meat is close to being fully cooked in the following step 2 and has a color that does not match your expectations, you can place it over high, direct heat for the last couple of minutes of grilling. Since bone-in meat takes more time to prepare, it is best to use an indirect or low flame. This will not only prevent the chicken from cooking too quickly on the outside and potentially burning, but it will also prevent the burning caused by a dripping marinade, which can ignite more easily over a stronger flame and burn the chicken as well. However, if the meat is close to being fully cooked in the following step 2 and has a color that does not match your expectations, you can place it over high, direct heat for the last couple of minutes of grilling. 2. Grill for about 7 to 10 minutes, turn the chicken to the other side, brush it with the remaining marinade, and cook until done. * Important: If you are cooking chicken pieces of different kinds or sizes, you may have to adjust the cooking time for smaller portions (i.e., remove them sooner) to prevent them from overcooking. 4. Rest and Serve Lemon and Garlic Chicken: 4.1. Let the meat rest on a cutting board for about 2 minutes before serving to lock in the juices. 4.2. Then, serve it with your favorite side dish or with your favorite dipping sauce as an appetizer. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F. Kitchen Guide Poultry The USDA minimum safe internal temperature is 165°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.