This recipe for easy lemon herb roast chicken is rich with flavor and perfect for both an elegant dinner or a delicious weeknight supper!…or even a cozy Thanksgiving feast!
Can you believe it’s November? WHAT A YEAR.
2020 has certainly put us to the test, and it’s going to be different kind of holiday season for so many of us.
This time last year I was already thinking how wonderful it would be to spend Thanksgiving and Christmas up north, revisiting our old digs and seeing so many family and friends that I miss so much.
But out of an abundance of caution and like so many of you, the holidays are going to be much quieter this year for us. But that doesn’t mean we can’t have delicious holiday dinners, even if they are a bit smaller than usual.
For example, if a whole turkey now seems like a little too much, this roasted lemon herb chicken is a scrumptious alternative, packed with all kinds of rich holiday flavors of herbs and spices!
As challenging a year as it has been, I’m still thankful for so many things, starting with this one…
And of course, our multigenerational Dream Come True house – living with the kids continues to be such a blessing! I’m beyond thankful for all the folks who helped us along the way.
I’m still figuring out what our more laid back holiday menu is going to be, but this lemony chicken recipe is definitely in serious contention!
Here’s how you make lemon herb roast chicken!
You need to get your mitts on a lemon…
…and some garlic, and some shallots, and of course some herbs!
Shake up some bone-in chicken pieces 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 some 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, and less than an hour later you will have a pan full of this…
…and a pan full of lemony, flavorful chicken is just the ticket these days.
Thankful for you all, my wonderful readers!
This recipe for easy roasted lemon herb chicken is rich with flavor and perfect for both an elegant dinner or a delicious weeknight supper…or even a cozy Thanksgiving feast!
- 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.
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
*The fruit and veggies link above is an affiliate link to the wonderful Farmbox Direct site, which means I earn a commission if you buy your Farmbox Direct box through this link. There’s no additional cost to you and as always, I am grateful for the support!*