This recipe for easy roasted lemon herb chicken is rich with flavor and perfect for both an elegant dinner or a delicious weeknight supper. Plus it cooks up all in one pan! What could be better? This is definitely a winner winner chicken dinner!
This recipe is one of the ones I pull out when I want healthy plus easy plus flavorful plus I don’t want to face a lot of dishes at the end of it. (Or more accurately, I don’t want the Southern husband to face a lot of dishes at the end of it.)
It cooks up all in one pan, and features almost every single one of my favorite flavors…one day I will figure out how to add some bacon to the mix and then my life will be complete. Ready for the scrumptiousness that is easy roasted lemon herb chicken? Let’s make it!
Here’s how you make easy roasted lemon herb chicken!
I really wanted to get all the flavors into the title of this recipe, but then its name would be easy roasted lemon herb garlic shallot white wine chicken, and that seemed a little over the top even for me. But I do want to mention the supporting case of players ingredient-wise, starting with this.
GARLIC. One of the magical things about garlic is that if you roast up whole peeled cloves of garlic the way we are about to do, it comes out buttery and silky and almost a little sweet. Magic I tell you.
And then there are these babies.
Shallots. Also magic when you roast them, because they provide a rich onion flavor with none of the sharpness of regular onion. I heart shallots.
You already know about the lemon and the herbs, but I’m going to give them a shout-out anyway, because there is nothing cheerier than a bowl of bright yellow lemons on your kitchen counter. I always have bowl of lemons, which means I am always making things with lemons, which means I always need to be replenishing my bowl.
It’s the circle of life, lemon-wise.
And this also gives me a chance to show you one of my favorite picture of an herb. This is a throw-back picture to the summertime, when I had fresh thyme growing in whiskey barrels right outside my back door. Sigh.
Fresh thyme is optional in this recipe, but if you are willing to spring for it at your local supermarket it is a lovely finishing touch.
So here is the couldn’t-be-easier drill: get yourself some bone-in chicken pieces and shake them up with a little seasoned flour. Swirl some olive oil into an oven-proof pan (I do love my cast iron pan for this recipe) and nestle the garlic and shallots and lemons all around the chicken.
Pour some white wine over all of it, shake on some herbs and pop it in the oven. A little less than an hour later it will look like this.
As always, I recommend checking the chicken for done-ness with an instant read thermometer. You are looking for 165 degrees which translates to your chicken being perfect.
Now all that’s left to do is to dish it out, making sure everyone gets some of the sweet garlic and shallots along with their chicken. We like it just as is, but a little rice or pasta or crusty bread on the side would be delightful, of course.
Winner winner chicken dinner, right? :)Print
This recipe for easy roasted lemon herb chicken is rich with flavor and perfect for both an elegant dinner or a delicious weeknight supper.
- Two bone-in chicken breast halves, cut in half again
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 cup flour
- 4 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 lemon, cut into 8 wedges
- 8 cloves of garlic, peeled
- 6 shallots, peeled and cut in half
- 1/2 cup white wine
- Fresh thyme for garnish (optional)
- Preheat oven to 400.
- Mix the flour, salt and pepper together in a zippered plastic bag. Add the chicken pieces and shake until the chicken is well-covered with the flour.
- Pour the oil in a large oven-proof skillet (if you have a cast iron skillet this is the time to get it out!). Add the chicken pieces and then nestle the garlic, lemon and shallots around it. Pour the wine over everything, and then sprinkle the dried herbs on top.
- Roast for 45-50 minutes or until an instant read thermometer reads 165, basting with the pan juices about halfway through.
- Serve with the fresh thyme sprigs on top.
You can substitute chicken thighs for the breasts if you like those better – you may need to extend the cooking time by another 5-10 minutes or so.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!