Baked Chicken with Lemon and Garlic

• 1.5 kg chicken, cut into pieces
• 3 lemons
• 8 garlic cloves
• Fresh rosemary and thyme
• 100ml olive oil
• Coarse salt and pepper
• 100ml chicken broth

👨‍🍳 Step-by-step instructions

1. 1

   Marinate the chicken with juice from 2 lemons, crushed garlic, olive oil, rosemary, and thyme for 2 hours.

2. 2

   Preheat oven to 200°C.

3. 3

   Place chicken in a baking dish with the marinade's garlic and lemon.

4. 4

   Add broth and slices from the third lemon.

5. 5

   Roast for 50 minutes, basting every 20 minutes.

6. 6

   Increase temperature to 220°C for the last 10 minutes for crispy skin.

💡 Chef's tip

Let the chicken rest for 10 minutes after removing from the oven before carving.

📝 Our take

Baked chicken with lemon and garlic is the fail-proof Sunday recipe. The skin crisps up beautifully when the oven is hot enough (200°C), and the lemon juice deglazes all the roasting juices into a natural sauce. Let it rest 10 minutes before carving—that's non-negotiable if you want juicy meat.

🍷 Wine & food pairing

Full-bodied white wine: a Rioja Viura or Rueda Verdejo hold up well against the chicken fat. If you prefer red, a young Garnacha from Navarra.

Suggested wine: Verdejo de Rueda