Roasted lemon chicken with garlic, capers and artichokes

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The Roasted lemon chicken with garlic, capers and artichokes is a tasty, hearty and healthy meal that the whole family will love. It consists of juicy, perfectly roasted chicken that’s infused with fresh, flavorful, salty and tangy flavors.

Overhead of a Dutch oven with roasted chicken with lemon wedges.

Easy Fried Chicken Recipe

This Lemon Roast Chicken recipe is one of those perfect meals that tastes like you spent the whole evening making it, but it actually only took you a quick few minutes. Seriously!

This dish is always a hit. The chicken is bursting with flavor and literally falls off the bone. It’s also Whole30 compliant, paleo-friendly, nut-free, and egg-free.

This perfect meal is a one-pan wonder that you’ll make over and over again!

ingredients required

  • Oil: You just need a little extra virgin olive oil to coat the pan.
  • Onion: I usually use yellow onions, but you can use white onions if you have them on hand.
  • Chicken: You will need 8 chicken pieces, skin and bones.
  • Lemons: One lemon for fresh juice and one for fresh slices.
  • Garlic: I love the taste of freshly chopped garlic, but if you have pre-chopped garlic on hand, feel free to use it.
  • Artichokes:
  • capers: Capers are optional but definitely recommended. This adds a delicious tangy, salty flavor.
  • Spices: We season with a mixture of Italian spices, paprika, sea salt and ground pepper. Optionally add a pinch of red pepper flakes to add a spice kick to your chicken!

How to roast chicken

Believe it or not, this delicious fried chicken recipe only takes 5 minutes to make! Just throw everything together and then let the high heat of the oven work its magic.

  1. Sweat onion: Heat oil in a Dutch Oven over high heat. Add the onions and let them cook for 2-3 minutes.
  2. Roast Chicken: Pat the chicken dry, then season with salt and pepper. Sear the chicken on both sides.
  3. Add the flavors and spices: In a bowl, mix the lemon juice and slices, artichokes, garlic and spices. Return the chicken to the pan and pour the lemon juice mixture over it. Sprinkle with more pepper, salt and Italian seasoning.
  4. Roast meat: Roast the chicken, uncovered, for 30 minutes, then serve and enjoy.
a plate filled with lemon fried chicken.

How long to roast chicken

I usually roast the chicken in the oven for 30 minutes and it comes out perfect!

However, all ovens are different. The best way to make sure your chicken is done cooking is to check that there’s no more pink residue or use a meat thermometer to check the internal temperature. It should be 165ºF!

Is it better to roast chicken at 350ºF or 425ºF?

Roasting generally requires higher heat because it gives the chicken that caramelized, crispy-tender exterior.

While this definitely depends on the chicken you are roasting, this recipe produces the best results with an oven temperature of 425ºF.

tips and hints

  • Pat the chicken dry. By removing excess moisture, the skin becomes nice and crispy.
  • Don’t skip the Sear. Searing before roasting starts the cooking process and helps lock in the chicken’s moisture.
  • Cook uncovered. Cooking the chicken open is key to the classic crispy texture we’re aiming for.
  • To add extra color to the chicken, Grill on high 1-2 minutes after roasting.
Overhead of a Dutch Oven filled with cooked chicken and lemon.

serving suggestions

There’s definitely no shortage of delicious sides to serve with this Lemon Fried Chicken! Here are a few ideas:

How to save

Leftover cooked chicken will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw overnight in the refrigerator if frozen, then cover and heat in the oven at 350ºF until heated through. To re-crisp the skin, grill for a few minutes after reheating.

More chicken recipes to try

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Roasted lemon chicken with garlic, capers and artichokes
  • 2 tablespoon Extra virgin olive oil
  • 1 yellow onion thinly sliced
  • 8th on the skin Organic chicken pieces on the bone
  • 2 Lemons 1 sliced ​​and 1 juiced
  • 4 Garlic cloves chopped
  • 1 Cup Artichokes in juice
  • Optional: 3 tablespoons capers
  • 1 tablespoon Italian spice
  • 1 teaspoon paprika
  • prize fine sea salt more to taste
  • prize freshly ground pepper more to taste
  • Optional: 1/2 teaspoon red pepper flakes

  • Preheat oven to 425°F.

  • In a medium-sized Dutch Oven, heat oil over high heat. Sweat onions for 2-3 minutes.

  • Pat chicken dry and season well with salt and pepper. Sear the chicken on both sides, one at a time. Should take about 5 minutes per side.

  • In a bowl, whisk together the lemon juice, lemon slices, artichokes, minced garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper.

  • Return the seared chicken to the pan and pour over the lemon juice and artichoke mixture. Sprinkle with additional freshly ground pepper, sea salt and Italian seasoning.

  • Roast uncovered in the oven for 30 minutes or until chicken is fully cooked and no pink remains.

  • Serve hot and enjoy!

To add extra color to the chicken, grill on high for 1-2 minutes after roasting.

Portion: 1/4 recipeCalories: 236kcalCarbohydrates: 5.8GProtein: 18GFat: 16GSaturated Fatty Acids: 1GCholesterol: 60mgSodium: 230mgFiber: 2.3GSugar: 1.5G

What is your favorite fall/winter meal?



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