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Express Roast Lemon Chicken

Express Roast Lemon Chicken

We guarantee this is the easiest lemon chicken you’ll ever make. It takes 5 minutes to pull together from 5 everyday ingredients, and once tucked in the oven, needs only one turning. Roast a pan of fingerling potatoes and squash cubes alongside and dinner’s done.


  • Serves: 3
  • Prep Time:
  • Cook Time:
  • 1 tbsp (15 mL) olive oil
  • 2 tsp (10 mL) thyme, dried
  • 1 tbsp (15 mL) capers, drained
  • 4 garlic
  • 3 bone-in, skin on chicken breasts
  • 1 lemon


  1. Preheat the oven to 425°F (220°C). Pour oil into a baking dish, such as a pie plate, just large enough to snugly hold chicken pieces. Tip the dish to coat the bottom. Sprinkle about 1 tsp (5 mL) thyme over the bottom. Evenly scatter with capers. Slice garlic in half and scatter in the dish.

  2. Then arrange chicken, skin-side down, in the dish. Slice lemon into quarters. Squeeze juice from each piece over the chicken, then tuck the lemon quarters around the chicken. Sprinkle chicken with a teaspoon (5 mL) thyme.

  3. Roast, uncovered, in the 425°F (220°C) oven for 25 minutes. Turn the chicken and if capers are clumped together on the chicken skin, evenly redistribute as best you can. Tuck garlic back under the chicken. Continue roasting, uncovered, until chicken is golden and internal temperature reaches 165°F (74°C), from 20 to 25 more minutes. Remove chicken to a plate. Mash garlic into the pan juices and spoon over and beside the chicken.

Nutrition Info

  • Per 280 g serving Amount
  • Calories 490
  • Protein 52 g
  • Fat 29 g
  • Saturated Fat 8 g
  • Carbohydrate 4 g
  • Fibre 1 g
  • Sugar 1 g
  • Cholesterol 160 mg
  • Sodium 220 mg
  • Per 280 g serving % Daily Value
  • Potassium 20
  • Calcium 4
  • Iron 15
  • Vitamin A 4
  • Vitamin C 20
  • Vitamin B6 77
  • Vitamin B12 43
  • Folate 5
  • Magnesium 10
  • Zinc 24

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