Creeach Fam Recipes

Easy Baked Lemon Chicken

8 servings


15 minutes

active time

55 minutes

total time


2 tbsp olive oil, (extra virgin)

3 tbsp minced garlic, (6 - 9 cloves, depending on size)

1/3 cup dry white wine

1 tbsp lemon zest, (finely grated)

3 tbsp lemon juice, (freshly squeezed)

1 1/2 tsp dried oregano (or 4 1/2 teaspoons fresh)

1 1/2 tsp dried thyme (or 4 1/2 teaspoons fresh)

sea salt and pepper

1 whole lemon, (for slicing and garnish)

8 bone-in, skin-on chicken thighs OR 4 boneless skin-on chicken breasts (or boneless skinless chicken thighs or breasts)


Preheat oven to 400°F.

Heat garlic in oil

Prepare the sauce. Gently heat the olive oil in a small saucepan over low heat. Add the minced garlic and heat until tender but not browned, about 1 minute.

Remove and add remaining sauce ingredients

Remove from heat, add the wine, lemon zest and lemon juice, oregano, thyme, salt and pepper and stir.

Pour sauce into baking dish

Pour into a 9 x 13 inch baking dish.

Place chicken in baking dish

Pat chicken dry. Place skin side up in the dish. Spoon some of the sauce over top to coat completely.

Add sliced lemon

Slice the lemon and tuck it in, skin side down (otherwise it will scorch) between the chicken pieces.

Bake then broil

Bake for 30 to 40 minutes, (less for boneless breasts) depending on the size of your chicken pieces. Check for doneness. (165°F.) If the skin isn't crispy, place the dish under the broiler for 2 to 3 minutes until browned.

Tent with foil, serve

Remove from oven, cover with foil and let it rest for 10 minutes. Spoon some of the sauce from the bottom of the dish over the chicken just before serving.


Serving Size



293 kcal

Total Fat

22 g

Saturated Fat

5 g

Unsaturated Fat


Trans Fat



110 mg


88 mg

Total Carbohydrate

2 g

Dietary Fiber


Total Sugars



18 g

8 servings


15 minutes

active time

55 minutes

total time
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