Lemon Herb Baked Chicken
There is something so comforting about a whole roasted chicken, especially when it is infused with bright citrus and fragrant herbs. This Lemon Herb Baked Chicken takes that classic comfort to a new level. It is spatchcocked for even cooking, bathed in a zesty lemon garlic butter, and roasted until the skin is golden and crisp. Resting on a bed of onions, potatoes, and lemon slices, every bite is infused with irresistible flavor. Served alongside a cool garlicky yogurt sauce, it is a dish that feels both hearty and refreshing, perfect for family dinners or impressing guests at the table.
Ingredients
- 2 cups potatoes quartered
- 1 cup chicken broth
- 2 large onions sliced
- 2 lemons sliced
- 1 tsp salt
- 1 tsp pepper
- Olive oil
Lemon Herb Marinade
- 4-5 lb whole chicken spatchcocked
- 1 stick unsalted butter softened
- 2 tbsp lemon zest
- 1 tbsp garlic paste or minced
- 2 tsp salt
- 2 tsp pepper
- 1 tsp parsley
- 1 tsp oregano dried
Garlic Yogurt Sauce
- 2 cups Greek yogurt
- 1 tbsp garlic paste or minced
- 1 tbsp lemon juice
- 1 tsp salt
Garnish
- Parsley chopped
Instructions
Lemon Herb Marinade
- In a bowl mixture together all ingredients listed under “Lemon Herb Marinade” EXCEPT for the chicken, salt and pepper.
- Season the chicken on both sides with salt and pepper then slather on the lemon herb butter.
- Making sure to get it under the skin as well. This is a great make ahead recipe if you want to let it marinate over night. No more than 24 hours.
Garlic Yogurt Sauce
- In a bowl mixture together all ingredients listed under “Garlic Yogurt Sauce” and set aside until you’re ready to serve.
Assemble
- Preheat oven to 425F.
- To an oven safe baking dish or pan, arrange the sliced onions, quartered potatoes and lemon slices at the bottom. Season with salt, pepper and a drizzle of olive oil.
- Rest the marinaded chicken on top with the breast facing up. Add in chicken broth to the bottom of the pan.
- Place in the oven for 50-60 minutes. Cook until thickest part of the chicken registers a temperature of 165F.
- Once cooked thoroughly, remove from the oven and serve on a bed of the garlic yogurt sauce.
- Garnish with parsley and enjoy!