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Easy Elegant Lemony-Garlicky Baked Chicken

Easy Elegant Lemony-Garlicky Baked Chicken

½ c. olive oil
¼ c. fresh lemon juice
4 T. garlic powder
1 T. Italian seasoning
3 T. Kosher salt
1 T. black pepper
2 fryers, cut into pieces
1 pt. mushrooms, sliced
½ of bell pepper, rough chop (one of each color-red, orange, yellow)
12 pearl onions
2 T. butter
3 T. honey
1 T. chopped fresh oregano
4 T. minced garlic
Zest of 1 lemon
Juice of 2 lemons
1 (4-oz.) jar diced pimentos, drained
1 bunch chopped fresh parsley
Chopped chives

  1. MARINADE: Whisk together oil, lemon juice, garlic powder, salt and pepper.
  2. Season chicken pieces with salt and pepper and place in sealable plastic bag.
  3. Pour marinade over chicken, seal and massage bag to get marinade all over chicken pieces. Place in refrigerator overnight.
  4. Remove chicken from refrigerator for at least 1 hour. Preheat oven 400.
  5. Drizzle a little olive oil in cast iron skillet over medium heat.
  6. Remove chicken from marinade, strain and save marinade.
  7. Place chicken skin-side down in skillet and sear for 3 minutes. Flip and sear other side for 3 minutes. Pour remaining marinade over chicken and place in oven.
  8. Roast until meat is cooked and juices run clear, about 40 minutes. Remove chicken from skillet to platter. Drain off excess drippings but keep ¼ c.
  9. SAUCE: Melt butter in saucepan. Whisk in honey, oregano, garlic, lemon juice and zest and the ¼ c. drippings. Bring to simmer, for about 2 minutes. Turn off heat. Taste for seasoning. Add salt and pepper if needed.
  10. Place chicken back in skillet and nestle the mushrooms, bell pepper and onions around the chicken pieces.
  11. Pour the sauce over the chicken and veggies. Sprinkle with parsley and place back in oven for another 10-12 minutes, or heated through and veggies are tender.
  12. Remove from oven, let rest for 5 minutes. Garnish with chopped chives.
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