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Lemon Herb Chicken Marinade

Lemon Herb Chicken Marinade for Roasting (Paleo, Whole30)

Course: Main Course
Cuisine: American
Keyword: baked chicken, chicken, chicken marinade, Dairy-Free, roast chicken
Prep Time: 15 minutes
Cook Time: 45 minutes
Marinade Time: 8 hours
Servings: 2
Calories: 659kcal
There’s nothing quite like the combination of lemon and chicken. This lemon herb chicken marinade is always a crowd pleaser, perfect for roasting. The best part? It’s versatile—great on it’s own or for later, as meal prep for salads or shredding.
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Ingredients

Lemon Herb Chicken Marinade

  • 4 chicken thighs or breast (1.5 to 1.75 lbs.) bone-in, skin-on
  • 4 tbsp olive oil
  • 6 garlic minced
  • handful of parsley chopped
  • 1 tbsp sumac
  • 2 tsp black peppercorns crushed
  • 2 tsp salt
  • 1 tsp dry thyme
  • Zest of 1 lemon
  • Juice of 1 lemon

For Roasting, Day of (Optional)

  • 1 onion sliced, to place under the chicken during roasting

Instructions

Marinade (Start day before, at least 8 hours)

  • Prepare all ingredients under 'Lemon Herb Chicken Marinade.'
  • Pat chicken dry and add all ingredients to a large disposable Ziploc bag or reusable silicone storage bag. Make sure the mixture is spread evenly.
  • Seal your bag 75%, so there's space for air to travel in and out. Make two fists with your hands and begin to pound the chicken. This can be firm action (not too harsh but not too light). Keep your eyes on the marinade so it doesn't come out the bag.
  • Seal the bag completely. Marinate for at least 8 hours in the refridgerator. Overnight is best. The marinade period can last up to 48 hours.

Roasting

  • Preheat oven to 425°F. Take out of the fridge. Let chicken sit for 15 minutes to bring down to room temperature.
  • While waiting for the chicken to come to room temperature, slice 1 onion and place onto a small roasting pan (one that's big enough to fit the chicken). Drizzle with olive oil.
  • Shake off excess marinade. Place chicken on top of the onions. To prevent the onions from burning, make sure the onions are covered by the chicken.
  • Bake at 425°F and set timer for 25 minutes.
  • After 25 minutes, Turn the temperature down to 400°F and bake for another 20-25 minutes, or as needed until the internal temperature reaches 165-170°F (or until desired doneness). You can also check if the chicken is done by piercing through the thickest part of the chicken and juices run clear. If you hit the bone, pull back a bit.
  • Once done, take the pan out of the oven. Remove the chicken and cover loosely with foil or covering of choice. Let rest for 5 minutes.
  • If roasting onions, they will most likely need more time in the oven. To let the onion continue roasting, turn down the temperature to 375°F and let roast for another 10-20 minutes, or until golden-brown.

Notes

Nutrition facts are approximate.

Nutrition

Calories: 659kcal | Carbohydrates: 6g | Protein: 59g | Fat: 43g | Saturated Fat: 4g | Sodium: 2328mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg