Lemon Baked Chicken

Made with fresh lemons, onions, garlic, and sprigs of thyme, this Lemon Baked Chicken is so easy to make, it’s hard to believe it’s a delicious as it is! Serve it as is or add it to wraps, salads, soups, or stews! {Paleo}




  1. Set oven to 375 degrees. Drizzle enough olive oil to cover the bottom of a 9×13 pan. Set aside.
  2. Insert as many onion wedges, lemon slices, garlic, and thyme sprigs as will fit in the chicken. Using kitchen twine, tie the chicken legs together. To do this, wrap the twine around what was the tail of the chicken and then bring the twine around one leg, criss-crossing it back around the tail (if possible) and then around the other leg in a figure 8 fashion. If you can’t wrap the twine around the tail a second time, then wrap the twine around the second leg, in a figure 8 fashion, bringing the two legs together.
  3. Place the chicken in the 9×13 pan and scatter the remaining lemon slices, onion wedges, garlic cloves, and thyme sprigs around the edges of the baking dish. Drizzle olive oil over the top of the chicken and then bake the chicken for 90 minutes or until a meat thermometer reads 165 degrees.
  4. Remove pan from oven and let cool slightly before serving. Refrigerate leftovers and eat within