There’s something deeply comforting about the scent of roasting chicken filling the kitchen: warm lemon, sharp garlic, and fragrant herbs blending into a promise of rich, juicy bites. This high-protein lemon-garlic bone-in chicken brings that feeling straight to your table. The moment you slide a pan of bone-in, skin-on chicken into the oven, the aroma of lemon zest and garlic mingles with roasting poultry, promising juicy, flavorful meat beneath a crispy, golden skin. As the chicken roasts, the meat remains succulent and tender, thanks to the bone and skin protecting it — while the exterior crisps up just right. The result is a bold yet balanced main course that delivers satisfying protein, vivid flavor, and a homely warmth perfect for weeknights or cozy dinners with loved ones.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 45–60 minutes (depending on size)
- Total Time: about 1 hour
- Servings: 4 bone-in chicken breasts
- Cuisine: International / Healthy Comfort Food
- Course: Main Course
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken breasts (each about 6–8 oz meat portion)
- 3 tablespoons unsalted butter, softened
- Zest of 1 large lemon
- Juice of ½ lemon
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- 1 teaspoon fresh rosemary, chopped (or ½ tsp dried)
- ½ teaspoon sea salt (adjust depending on saltiness of butter)
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
For Finishing (optional but recommended)
- Additional lemon wedges, for serving
- Fresh chopped parsley or thyme, for garnish
Instructions
- Preheat oven to 425°F (220°C). Place a wire rack over a rimmed baking sheet (or line a baking tray with parchment if no rack).
- Pat the chicken breasts dry thoroughly with paper towels — this helps skin crisp beautifully.
- In a small bowl, combine softened butter, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Mix until smooth and well blended.
- Gently slide your fingers under the skin on each chicken breast (without tearing), and tuck about 1 tablespoon of the lemon-garlic butter mixture under the skin, spreading gently so it coats the meat underneath.
- Brush the olive oil over the chicken skin, then pat lightly with a pinch more salt and pepper.
- Place the chicken breasts skin-side up on the rack on the baking sheet. Roast in the preheated oven for ~45–60 minutes — check after 40 minutes, then every 5–10 minutes depending on size. The chicken is done when skin is golden-brown and a meat thermometer inserted at the thickest part (but not touching bone) reads ~162–165°F (72–74°C).
- Remove from oven and let rest 5–10 minutes before serving — this helps juices redistribute and keeps meat moist.
- Serve hot, optionally with lemon wedges and a sprinkle of fresh parsley or thyme for brightness.
Tips & Variations
- Herb swaps: Use oregano and basil instead of thyme/rosemary for a Mediterranean twist.
- Spicy kick: Add ¼ tsp paprika + ⅛ tsp chili powder to the butter mix for subtle heat and smoky depth.
- Citrus boost: Add a strip of lemon peel under the skin along with butter for extra citrus aroma.
- Make-ahead shortcut: Butter mixture can be prepared and tucked under skin a few hours ahead, then refrigerated. Bake just before dinner time for less prep during rush hour.
- Meal-prep option: Roast a double batch and refrigerate leftovers. Slice cold to top salads, or gently reheat for quick high-protein lunches.
Nutrition (approx per serving — 1 chicken breast)
- Calories: ~450 kcal
- Protein: ~45 g
- Carbohydrates: ~1 g
- Fat: ~25 g
- Fiber: 0 g
- Sugar: 0 g
- Sodium: ~400 mg
(Values vary with exact chicken size and butter/oil amounts.)
Lemon-Garlic Bone-in Chicken Supreme
Ingredients
Method
- Preheat oven to 425°F (220°C). Place a wire rack over a rimmed baking sheet (or line a baking tray with parchment if no rack).
- Pat the chicken breasts dry thoroughly with paper towels — this helps skin crisp beautifully.
- In a small bowl, combine softened butter, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Mix until smooth and well blended.
- Gently slide your fingers under the skin on each chicken breast (without tearing), and tuck about 1 tablespoon of the lemon-garlic butter mixture under the skin, spreading gently so it coats the meat underneath.
- Brush the olive oil over the chicken skin, then pat lightly with a pinch more salt and pepper.
- Place the chicken breasts skin-side up on the rack on the baking sheet. Roast in the preheated oven for ~45–60 minutes — check after 40 minutes, then every 5–10 minutes depending on size. The chicken is done when skin is golden-brown and a meat thermometer inserted at the thickest part (but not touching bone) reads ~162–165°F (72–74°C).
- Remove from oven and let rest 5–10 minutes before serving — this helps juices redistribute and keeps meat moist.
- Serve hot, optionally with lemon wedges and a sprinkle of fresh parsley or thyme for brightness.
Notes
- Protein: ~45 g
- Carbohydrates: ~1 g
- Fat: ~25 g
- Fiber: 0 g
- Sugar: 0 g
- Sodium: ~400 mg
FAQs
Can I use boneless chicken breasts instead?
Yes — but cooking time will be shorter and meat tends to dry out more easily. Bone-in, skin-on helps keep meat juicy and flavorful.
Can I prepare the butter mixture ahead of time?
Absolutely. Mix the lemon-garlic butter and tucked under the skin up to several hours before baking. Keep chicken chilled until ready to roast.
How do I know when the chicken is done but still juicy?
Use a meat thermometer. Internal temperature of ~162–165°F signals doneness; remove and let rest — the temperature will rise a few degrees, and juices will settle.
Can I get crispy skin without a rack?
Yes — if you don’t have a rack, place the chicken over thick slices of onion (or potato) on the baking sheet. This lifts the meat and allows heat to circulate, helping skin crisp.
