Lemon Chicken

This is a foolproof chicken recipe that is sure to please family and friends. Placing a smidge of butter on top of the chicken and roasting in a hot oven allows the skin to become puffed and crispy. The lemony sauce is wonderful served over the chicken. Soak up the rest with a side of rice or spaghetti squash!


2 tablespoons olive oil to drizzle, plus 1/3 cup more for sauce
2 cups unbleached all purpose flour
1 tablespoon paprika
2 large chicken breasts with bone, each cut in half
4 large chicken thighs
4 to 5 large chicken legs
4 tablespoons butter, cut into 10 thin slices
Zest of 1 large lemon, about 2 teaspoons
Juice of 3 large lemons, about ½ cup
4 to 5 green onions, thinly sliced, about ½ cup
4 large garlic cloves, peeled and minced
2 tablespoons Dijon style mustard
½ cup soy sauce
2 tablespoons fresh thyme leaves

Heat the oven to 450 degrees. Drizzle 2 tablespoons olive oil into the bottom of a large baking dish (or 2 medium baking dishes depending on the size and type of the chicken pieces that you are preparing). Place the flour and paprika into a plastic bag. Season generously with salt and pepper. Place the chicken, one piece at a time, into the bag and shake to coat. Remove excess flour. Place each piece into the baking dish. Place a bit of butter onto each piece of chicken. Bake in the oven for 20 minutes.

While the chicken is roasting, stir together the remaining 1/3 cup olive oil, lemon juice, lemon zest, green onions, garlic, mustard, soy sauce and thyme in a bowl. Carefully remove the baking dish from the oven and pour the sauce over the top of the chicken. Reduce the oven temperature to 350 degrees. Continue baking the chicken until cooked through, about another 25 to 35 minutes.

Yield: Enough for a family supper with extras for use later on.
Preparation Time: 15 minutes
Cook Time: 45 to 50 minutes

Sources and Substitutions
Choose organically raised chicken for this dish. By using breasts, thighs and legs that include the bone and skin, you will have a rich dish. You can also use boneless breasts of chicken. If this is your choice, reduce the total cooking time as meat on the bone requires longer cooking time than meat off the bone.