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Lemon-Herb Baked Chicken

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Lemon-Herb Baked Chicken

All Phases | Serves 5 | Prep time: 10 minutes | Total time: 1 hour 25 minutes


  • Olive oil
  • 1 1/2 cups pearl, cipollini or other small white onions, peeled*
  • 4-pound fryer chicken, quartered (chicken leg quarters, boneless or bone-in breasts)
  • 1/4 cup chicken broth
  • 5 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dried tarragon (or dried thyme leaves)
  • Sea salt, pepper, and paprika


  1. Preheat the oven to 375. Lightly brush a 13-by-9-inch baking dish with olive oil.
  2. Arrange the chicken and onions in the baking dish.
  3. Combine the broth, garlic, lemon juice, and tarragon or thyme, and pour it over the chicken and onions.
  4. Sprinkle with salt, pepper, and paprika.
  5. Bake for 30 minutes.
  6. Baste the chicken with the pan juices, and bake for 45 minutes longer (less for bone-in and boneless breasts), or until the chicken is cooked through and browned.

*If using fresh onions, cut an X on the root end, boil for 3 minutes then cool in ice water and slip skins off. Omit oil in Phase 1 and Phase 2.