Lemon Baked Chicken

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


  • 1 whole chicken, bone in and skin removed
  • Olive oil
  • 2 lemons, sliced and seeds removed 
  • 34 cloves fresh garlic, skins removed
  • 34 onions, any color, cut into wedges 
  • Several sprigs fresh thyme
  • 1/41/2 teaspoon sea salt, divided
  • Flaky sea salt
  • Coarse black pepper


  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, sprinkle with sea salt, 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 4 days


    • If you prefer not to remove the skin yourself, ask someone at the meat counter when you purchase your chicken to remove it for you. There may be a wait, so it’s a good idea to make that request first and then do the rest of your shopping.
    • If the chicken doesn’t have an extended area where the tail used to be, then tie the legs tightly in a figure 8 fashion. That should still hold all the ingredients in while the chicken cooks.
    • Salting the top of the chicken prior to baking will not only add more flavor but also help hold in the moisture so your chicken is succulent, juicy, and tender when it’s done.