Baked Crispy Lemon Chicken

Baked Crispy Lemon Chicken

Baked crispy skin lemon chicken breasts with sweet potato and a side salad. An easy peasy tasty summer meal!  For the Mixed & White Meat Boxes. 

  • Preheat the oven to 200°C This recipe works really well if you have a frying pan that is oven proof. But it's not a necessity.

  • Cut the sweet potato into small bite sized chunks, place onto a baking tray, coat in oil and season with salt, pepper and any spice mix  you desire, we like sweet paprika. Set aside. 

  • Place a pan over a medium heat with a drizzle of oil, when hot add 4-6 cloves of chopped garlic and cook for 1 minute.

  • Remove the pan from the heat and add ⅓ cup white wine, the juice and zest from 2 lemons, and any hardy chopped herbs, we like rosemary and thyme, and season with salt and pepper to taste. 

  • Pat the chicken breast dry and brush the skin with oil and season well. 

  • If you have an oven proof frying pan add the chicken breasts skin side up in the pan. If not transfer the liquid into a deep ovenproof dish and place the chicken breast skin side up in the dish. 

  • Add a couple of lemon wedges to the chicken pan/dish and bake both the chicken and the sweet potato tray for 30-40 mins. Place the chicken tray on the top shelf of the oven and in the 2 mins turn on the grill to crisp up the skin. Remove and let sit for 5 mins. 

  • Plate up the chicken with the crispy potatoes and pour over the lemon juices. 

  • Serve with a fresh salad on the side. We like baby spinach, tomatoes, cucumber and feta. 

If you have a whole Chicken

  1. Coat the chicken in the garlic, wine and lemon sauce, and roast it for 60-75 minutes at 175°C until golden and cooked through. 


If using a whole chicken, keep the carcass and all the bones to make a nourishing chicken stock.