Four ingredients, one pan, one hour in the oven. Lemon and ginger on chicken thighs is a combination that’s hard to improve on. The lemons soften and start to caramelize as they roast and what comes out of the pan is somewhere between a condiment and a sauce. Skin-on thighs at 425°F for an hour: the skin crisps, the juices run underneath, and the whole thing bastes itself. No basting required from you. Salt at the start, nothing else.
How to Make Lemon Ginger Roast Chicken
Pat the chicken dry
Any moisture on the skin prevents crisping. Pat the thighs dry with paper towels before seasoning. If you have time, leave them uncovered in the fridge for thirty minutes after patting dry. The skin tightens and crisps faster in the oven.
Arranging the pan
Lay the lemon slices and ginger around and slightly under the thighs, not on top. You want the chicken skin exposed directly to the oven heat. Scatter the garlic on top where it will toast gently in the rendered fat without burning. 
Lemon Ginger Roast Chicken
- Total Time: 70 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A fragrant roast chicken recipe, brightened with lemon and ginger. Perfect for a weeknight dinner or a casual get-together.
Ingredients
- 4 chicken thighs, skin on
- 2 large lemons, washed and sliced thin
- 1 large thumb of ginger, peeled and sliced
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- sea salt
Instructions
- Preheat the oven to 425°F (224°C).
- Rinse the chicken thighs and pat them dry.
- Season the chicken thighs lightly with sea salt and place them in the bottom of a deep casserole dish.
- Arrange the lemons and ginger evenly around the chicken thighs and scatter the garlic on top.
- Roast the chicken for one hour, or until the skin is crisped, the lemons are softened, and the juices run clear when the chicken is cut into.
- Serve immediately.
Notes
- For extra flavor, use fresh ginger instead of ground ginger.
- To prevent overcooking, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Leftovers can be stored in the refrigerator for up to 4 days and are delicious in salads or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 300
- Sugar: 2
- Sodium: 250
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
You can, but breasts dry out faster at high heat. If you swap, reduce the cooking time to about 35 to 40 minutes and check for an internal temperature of 165 degrees.
Should I peel the lemons before roasting?
No, leave the peel on. Slice them thin so the peel softens during roasting. The peel adds a pleasant bitterness that balances the acidity of the juice.
How do I know when the chicken is done?
Cut into the thickest part of a thigh. The juices should run clear with no pink. If you have a meat thermometer, you’re looking for 165 degrees at the thickest point.
