Oven Roasted Lemon Chicken



Adapted from The Kosher Express

This oven-roasted lemon chicken is a Shabbat classic. It tastes delicious and is so easy to make! All you need is 30 minutes of preparation time, and about an hour to cook it in the oven.


1  eight piece package of chicken pieces
1  Lemon
Olive Oil
Parve margarine
Spices: Rosemary, Thyme, Basil, Pepper, Lemon Pepper, Salt, and Paprika.


Preheat the oven to 350 degrees.

Pour a little oil into a medium sized cooking pan (2 inches deep) and rub it around.

Put the defrosted chicken in the pan with the less meaty (bone) part up.

•  Coat the chicken with a thin layer of oil. Lightly sprinkle the spices over the side of the chicken facing up with:

•  1/2 Teaspoon of Basil, Pepper, Salt, and Paprika

•  1 Teaspoon of the thyme, rosemary, and pepper

•  Cut the lemon and squeeze half of it on the side of the chicken facing up.

Turn over the chicken and repeat  the above steps.

Add a light dab of Parve Margarine on the top of each piece (to make it brown and crispy on the top).

Add some water to the base of the pan so the chicken doesn't dry out. (To really keep moist, cover with tin foil).

Put chicken in oven for 25 minutes and turn pan around (in case oven heats unequally) and continue roasting for an additional 25 minutes.

Cut a piece of the chicken to ensure its white on the inside and not pink.


Suggested Side Dishes: Roasted Potatoes, Green Beans, Mashed Potatoes