Oven Baked Lemon Garlic Chicken
This is one of my favorite ways of cooking chicken in the oven, and its the only use I have for granulated garlic. I think its worthwhile to keep it in my spice cupboard though, because this dish is a winner. The tartness of the lemon, along with the garlic flavor, and just a touch of heat from the blacken, really kick up what could turn out to be just another baked chicken meal. Just be careful not to use too much blacken, because the flavors will take over the dish. Butt Kickin Blacken contains neither salt, nor sugar. If you choose to use a different seasoning blend youll probably have to adjust the salt in this recipe.
This is one of my favorite ways of cooking chicken in the oven, and its the only use I have for granulated garlic. I think its worthwhile to keep it in my spice cupboard though, because this dish is a winner. The tartness of the lemon, along with the garlic flavor, and just a touch of heat from the blacken, really kick up what could turn out to be just another baked chicken meal. Just be careful not to use too much blacken, because the flavors will take over the dish. Butt Kickin Blacken contains neither salt, nor sugar. If you choose to use a different seasoning blend youll probably have to adjust the salt in this recipe.
- Carbohydrate 3.614535 g
- Cholesterol 162.79 mg
- Fat 26.6927433333333 g
- Fiber 1.08708331489563 g
- Protein 34.9924583333333 g
- Saturated Fat 7.58218333333333 g
- Serving Size 1 1 Serving (234g)
- Sodium 177.849333333333 mg
- Sugar 2.52745168510437 g
- Trans Fat 2.15765666666667 g
- Calories 398 calories
Step-by-step
- Pre-heat the oven to 350 degrees. Prepare a sheet pan (jelly roll pan) by covering with aluminum foil, adding a rack, then spraying the rack with cooking spray. Don't forget to do this, or you'll end up with a MAJOR cleaning problem, or you might just end up throwing the pan away.
- Wash the chicken, dry, then place, skin side up, on the rack in the pan. Drizzle the juice of about 1/2 a lemon over the chicken. Dust with the spices, and place in the oven.
- Cook for 45 minutes, then flip the chicken over, drizzle more lemon on top, then spice again.
- Cook another 45 minutes, then flip, drizzle with lemon juice, add garlic and a little more of the blacken.
- Cook for an additional 15 minutes of so, until the skin is mice and crisp. Drizzle with lemon juice one more time as you take it out of the oven.
- Total cooking time will depend on the thickness of the chicken and the temperature.
Flipping poultry mid-way through a ninety-minute bake alters how heat reaches the skin. When roasting bone-in cuts at 350 degrees Fahrenheit, fat renders slowly from the thighs and legs while the meat absorbs aromatic compounds from citrus and spices. Managing moisture and acid requires specific handling at the cutting board and storage container.
- Dry the skin thoroughly with paper towels before seasoning; surface water steams the chicken instead of allowing the fat to render into a crisp exterior.
- Line the sheet pan with aluminum foil and use a wire rack coated with cooking spray to prevent sticking and ensure hot air circulates underneath.
- Store cooked leftovers in an airtight container in the refrigerator for up to three to four days.
- Shred chilled meat from the bone for cold applications like grain bowls, or gently reheat it in a 325-degree oven for twenty minutes to preserve the texture of the skin.
- Check internal temperature with a digital thermometer inserted into the thickest part of the thigh, ensuring it reaches 165 degrees Fahrenheit.
Chilled leftovers maintain structural integrity well because the connective tissue has fully broken down during the prolonged cooking window. Incorporating the resting juices back into the meat during reheating revives the lemon acidity lost in cold storage.
