Garlicky Baked Chicken

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Throw this simple chicken dish together the night before you plan to serve it, then just bring it to room temperature and tuck it in the oven when you’re ready to eat. You’ll cut the carbs even lower if you use the lemon oil instead of the fresh lemon juice.


Cooking Methodroasting



Total Timea day or more

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, kosher, lactose-free, low carb, peanut free, soy free, tree nut free

Equipmentbaking/gratin dish

Mealdinner, lunch

Taste and Texturegarlicky, herby, savory, spiced


  • 1 tablespoon paprika
  • Salt and pepper to taste
  • 8 chicken thighs
  • 3 garlic cloves, pressed
  • ¼ cup olive oil
  • 3 tablespoons fresh lemon juice or ½ teaspoon pure lemon oil
  • Pinch of oregano


Rub the paprika, salt, and pepper well into the chicken pieces. In a small bowl, mix together the garlic, oil, and lemon juice. Put the chicken in a glass or ceramic roasting pan and pour the marinade over it. Turn the chicken with tongs to coat it completely, then cover and refrigerate overnight.

Bring to room temperature before baking. Preheat the oven to 400°F. Sprinkle the chicken with oregano. Put the uncovered roasting pan with the chicken in the oven and roast for 40 minutes, turning the pieces once. Serve on a bed of watercress.



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