Easy Lemon Chicken Recipe: Michael Symon’s Zesty Twist

Michael Symon’s lemon chicken transforms an ordinary dinner into a culinary adventure with its vibrant Mediterranean-inspired flavors.

Bold and bright citrus notes dance alongside aromatic herbs, creating a sensational dining experience.

The recipe celebrates simple ingredients that blend seamlessly for maximum taste impact.

Each bite promises tender, succulent meat infused with tangy and herbal undertones.

Marinating techniques elevate this dish from mundane to magnificent, unlocking deep, complex flavors.

Professional chefs and home cooks appreciate how effortlessly this recipe comes together.

The result is a crowd-pleasing meal that feels both sophisticated and comforting: prepare to be amazed.

Why Michael Symon’s Lemon Chicken Stands Out

• Burst with Citrusy Flavor: Michael Symon's lemon chicken recipe delivers a zesty punch that transforms ordinary poultry into a bright, tangy masterpiece. The combination of fresh lemon juice and zest infuses each bite with a sunshine-like freshness that dances on your palate.
• Master Marinading Magic: This recipe showcases a foolproof marinating technique that guarantees maximum flavor absorption. Cutting the chicken and letting it soak in herbs and citrus creates a tenderizing effect that ensures juicy, flavor-packed meat from first bite to last.
• Effortless Gourmet Cooking: Despite looking like a restaurant-quality dish, this recipe is surprisingly simple to prepare. Home cooks can easily achieve professional-level results with basic kitchen skills, making it perfect for weeknight dinners or impressing weekend guests without spending hours in the kitchen.
• Versatile Crowd-Pleaser: Whether you're cooking for family or hosting a dinner party, this lemon chicken adapts beautifully to different dining scenarios. Its robust herb profile and crowd-friendly flavor make it a reliable go-to recipe that satisfies diverse taste preferences.

Ingredients to Make Lemon Chicken Shine

• Garlic: Aromatic flavor enhancer that adds depth to the marinade.
• Thyme: Fresh herb with earthy, slightly minty notes that complements chicken.
• Rosemary: Fragrant herb with pine-like flavor that pairs wonderfully with poultry.
• Salt: Essential seasoning that brings out the natural flavors of the chicken.
• Black Pepper: Adds a subtle heat and warmth to the overall dish.

• Lemon Juice: Bright, tangy liquid that tenderizes the chicken and adds zesty flavor.
• Lemon Zest: Concentrated citrus oils that provide intense lemon essence without extra liquid.

• Chicken: Main protein that absorbs marinade and becomes tender and flavorful.
• Butter: Rich, hot butter helps create golden brown, crispy skin.

Cook Lemon Chicken with Symon’s Steps

Step 1: Prepare Marinade

• 4 cloves garlic, minced
• 2 sprigs fresh thyme, chopped
• 1 sprig fresh rosemary, chopped
• Salt
• Black pepper
• Juice of 2 lemons
• Zest of 1 lemon

Whisk ingredients together until well blended.

Step 2: Prepare Chicken

Using a sharp knife, carefully butterfly each chicken piece by cutting lengthwise, creating thinner, more even portions. This helps the marinade penetrate deeply and ensures even cooking.

Step 3: Marinate Chicken

Thoroughly coat chicken pieces in the marinade, ensuring each piece is completely covered. Transfer to the refrigerator and let marinate for 1-2 hours to allow flavors to develop.

Step 4: Preheat and Prepare

Preheat oven to 425°F. Remove chicken from marinade, reserving the liquid. Arrange chicken pieces in a single layer in a large baking dish, skin side up. Brush each piece with melted butter.

Step 5: Bake and Baste

• Skin turns golden brown
• Internal temperature reaches 165°F
• Chicken is completely cooked through

Tip: Chicken breasts may cook faster than thighs, so monitor carefully.

Step 6: Rest and Serve

Remove chicken from oven and let rest for 10 minutes, loosely covered. Transfer pan juices to a serving bowl.

Step 7: Finalize Pan Juices

Using a tablespoon, skim excess fat from the top of the pan juices. Discard fat or save for future cooking.

Tips for Zesty, Juicy Results

• Slice with Skill: Cut chicken against the grain to maximize tenderness and create perfect bite-sized pieces that absorb marinade brilliantly.
• Temperature Triumph: Let chicken rest at room temperature for 15-20 minutes before cooking to guarantee even heat distribution and prevent tough meat.
• Zest Zone: Grate lemon zest directly into marinade for an extra punch of citrusy brightness that elevates the entire dish's flavor profile.
• Seasoning Strategy: Generously salt chicken before marinating to help break down proteins and lock in moisture during cooking.
• Herb Harmony: Crush fresh herbs between your fingers before adding to marinade, releasing essential oils and intensifying their aromatic qualities.

How to Store Leftover Lemon Chicken

• Freeze Portions: Divide cooled chicken into individual serving sizes before freezing. Wrap each portion tightly in plastic wrap, then place in freezer-safe bags to prevent freezer burn and maintain maximum flavor intensity.
• Vacuum Seal Method: Use a vacuum sealer for professional-grade storage preservation. This technique removes air completely, extending the chicken's shelf life up to 4 months while keeping moisture and taste locked in perfectly.
• Quick Reheating Tip: When ready to enjoy, thaw chicken in the refrigerator overnight. Reheat gently in a covered skillet with a splash of chicken broth to restore moisture and prevent drying out, ensuring the lemon chicken tastes just as delicious as when first prepared.

Unique Takes on Symon’s Lemon Chicken

• Herb Garden Chicken: Swap rosemary and thyme with fresh basil, oregano, and parsley for a vibrant Mediterranean-style flavor profile.
• Spicy Citrus Kick: Add red pepper flakes and orange zest to the marinade for a zesty, spicy version that brings warmth and tanginess to the dish.
• Mediterranean Fusion: Incorporate chopped olives, capers, and a splash of white wine into the marinade for a rich, complex Mediterranean-inspired chicken recipe.
• Garlic Lovers' Version: Double the garlic quantity and add roasted garlic cloves on top of the chicken during the final baking stage for an intense, aromatic experience.

A Bright Finish for Lemon Chicken Lovers

Michael Symon’s lemon chicken elevates home cooking with Mediterranean sophistication.

Citrus-infused marinades unlock extraordinary flavor profiles for classic protein dishes.

Culinary enthusiasts discover remarkable depth through strategic preparation techniques.

Herb combinations create complex layers that dance across palates with elegance.

Precise temperature control ensures juicy, perfectly roasted chicken without compromising texture.

Mediterranean-inspired recipes like this transform ordinary meals into extraordinary dining experiences.

Passionate cooks: share this recipe, spark conversations in comment sections, and inspire kitchen creativity among friends and family!

Michael Symon Lemon Chicken Recipe

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4.7 from 27 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Succulent Michael Symon Lemon Chicken delivers Mediterranean magic with zesty citrus and herb-infused flavors. Roasted to golden perfection, this simple yet elegant dish promises a delightful dining experience you will savor with each memorable bite.

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Ingredients

Scale 1x2x3x

Protein:

• 3 to 4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat

Herbs and Seasonings:

• 2 tablespoons fresh chopped thyme (or 2 teaspoons dried)
• 2 teaspoons fresh chopped rosemary (or ½ teaspoon dried)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 cloves garlic, crushed

Citrus and Finishing:

• 4 teaspoons lemon zest (about zest from 2 lemons)
• ⅓ cup lemon juice
• 2 tablespoons butter, melted
• Lemon slices for garnish

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Instructions

1. Prepare a non-reactive mixing bowl and combine minced garlic, fresh thyme leaves, chopped rosemary, kosher salt, ground black pepper, freshly squeezed lemon juice, and grated lemon zest. Whisk the ingredients until thoroughly blended.
2. Using a sharp knife, butterfly each chicken piece by carefully slicing horizontally, creating thinner, more even portions that will absorb the marinade more effectively.
3. Gently submerge chicken pieces in the marinade, ensuring complete coverage. Refrigerate for 90 to 120 minutes to allow flavors to penetrate deeply.
4. Preheat the oven to 425°F (218°C). Transfer marinated chicken to a large baking dish, arranging pieces in a single layer with skin facing upward. Carefully remove chicken from marinade, reserving liquid. Brush each piece generously with melted butter using a pastry brush.
5. Bake chicken for 20 minutes, then liberally baste with reserved marinade. Continue roasting until skin turns golden brown and internal temperature reaches 165°F (74°C), approximately 15 to 25 additional minutes.
6. Monitor different chicken cuts carefully, as breasts and thighs may cook at varying rates. Use a meat thermometer to ensure precise doneness.
7. After removing from oven, tent chicken with aluminum foil and allow to rest for 10 minutes, which helps redistribute internal juices and maintain moisture.
8. Collect pan drippings in a serving bowl. Use a spoon to skim excess fat from the surface. Discard fat responsibly or reserve for future cooking applications, avoiding pouring down the drain to prevent potential plumbing issues.

Notes

• Soak the chicken in the marinade to let those zesty flavors penetrate every fiber of the meat, making each bite a burst of deliciousness.
• Slice chicken pieces precisely down the middle, creating thinner cuts that’ll drink up all the marinade’s incredible seasonings.
• Keeping the marinated chicken in the refrigerator isn’t just about cooling – it’s about transforming ordinary protein into a flavor-packed masterpiece.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch
• Method: Roasting
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 430 kcal
• Sugar: 0 g
• Sodium: 380 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 1 g
• Carbohydrates: 4 g
• Fiber: 0 g
• Protein: 32 g
• Cholesterol: 120 mg