Baked Lemon Garlic Chicken Recipe
About this recipe
This Baked Lemon Garlic Chicken is a comforting dish that combines juicy chicken thighs with tender baby potatoes, all enveloped in a creamy lemon garlic sauce. It's perfect for a family dinner and brings a burst of flavor that feels both fresh and hearty.
The key to this recipe is the marination and browning of the chicken, which ensures a flavorful and crispy skin. Plus, the addition of lemon and garlic in the cream sauce elevates the dish without complicating the cooking process.
Ingredient notes
- Use 4 lbs (1800g) of bone-in chicken thighs for the best flavor and moisture.
- For the potatoes, 1.5 lbs (680g) of baby potatoes are recommended, chopped into bite-sized pieces.
- Fresh squeezed lemon juice (60ml) is suggested for the best flavor in the sauce.
Tips from Simply Mamá Cooks’s video
- Pat the chicken dry before seasoning to achieve a nice golden brown color when browning.
- Marinate the chicken for at least 30 minutes to enhance flavor.
- Brown the chicken thighs for 5 minutes on each side in a preheated pan to kickstart the cooking process and ensure they cook evenly in the oven.
- Bake uncovered at 400°F (200°C) for 45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Good to know
- How many servings does this recipe yield?
- This recipe serves 4-6 people.
- What type of chicken can I use for this recipe?
- You can use bone-in chicken thighs, or substitute with chicken legs or skin-on, bone-in chicken breasts.
- How long should I marinate the chicken?
- Marinate the chicken for at least 30 minutes.
- What is the baking temperature and time for this dish?
- Bake the dish uncovered at 400°F (200°C) for 45 minutes.
No life story here — the video and the recipe are the whole point. All credit to Simply Mamá Cooks: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Make a seasoning rub by mixing paprika, onion powder, garlic powder, lemon pepper, and salt in a bowl.
- 2
Pat dry the chicken thighs and season them with the rub, ensuring to coat both the skin and underneath. Marinate in the fridge for at least 30 minutes.
- 3
Chop the baby potatoes into bite-sized pieces and roughly chop the onions into large chunks.
- 4
Preheat a pan over medium to medium-low heat and add a little oil. Brown the chicken thighs for 5 minutes on each side until golden brown.
- 5
In a 9x13 ceramic casserole dish, add the chopped potatoes and drizzle with rendered chicken fat (or olive oil). Season with leftover chicken rub and toss to coat.
- 6
Layer half of the sliced lemon on top of the potatoes, then add 240 ml of chicken broth and the chopped onions.
- 7
Place the browned chicken thighs on top of the potatoes and onions, then layer the remaining lemon slices on top.
- 8
Bake uncovered in a preheated oven at 400°F (200°C) for 45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- 9
In the same pan used for browning the chicken, melt butter and add minced garlic. Sauté over medium to medium-low heat until fragrant.
- 10
Add dried parsley and dill to the garlic, stirring to combine and allow the flavors to meld.
- 11
Stir in 240 ml of chicken broth, 60 ml of lemon juice, and 480 ml of heavy cream. Simmer until the sauce thickens slightly.
Heads up — we had to guess a little:
- The quantity of chicken broth was inferred based on the total amount listed in the ingredients section, as it was mentioned twice in the recipe.
Credit where it’s due: this recipe was transcribed from Simply Mamá Cooks’s original video on YouTube. Follow them there — it’s their dish.
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