This is the baked version of lemon chicken. Chicken drumstick marinated in lemon juice, preserved lemon and chilly powder, then coated with flour and lemon zest mixture and perfectly baked to a nice golden brown. As the name says “lemon chicken baked” this chicken recipe is so lemony and delectable. Baked version of chicken reduces the usage of oil, thus it is pretty healthy too.
Lemon chicken goes really well with stir fry onions and peppers.
Lemon Chicken Baked Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy8
servings4
hours1
hourA perfectly baked chicken drumstick fully loaded with preserved lemon and paprika flavor.
Ingredients
8 chicken drumstick, skinned
1 big lemon, juiced
2 tsp of chilli powder or to taste
1 Tbsp of Kashmiri red chilly powder or paprika
1 Tbsp of preserved/pickled lemon, finely chopped
1/2 tsp of turmeric
1 tsp of black pepper powder
Salt to taste
Oil for brushing/spraying
- For Coating :-
1/2 cup of flour
Salt and pepper to taste
zest of 2 lemons
Directions
- Slit the drumstick all around and marinate it in lemon juice, pickled lemon, both of the chilly powder, turmeric, salt and pepper for at least 3 hours.
- Preheat the oven at 425F. Spray the cookie rack with oil . In a wide bowl, mix flour, zest, salt and pepper.
- Coat the chicken in flour mixture and shake off the excess flour and place on a baking tray lined with cookie rack.
- Generously spray the chicken with oil and cook for 30 minutes, then lower down the temperature to 350F and flip the chicken, again spray oil to the other side of chicken and cook further for 15-20 minutes until the juices runs clear(internal temp. should be around 175F).
- Lemon chicken baked is done and ready to serve.
Notes
- Serve lemon chicken warm with potato salad with herbs or mashed potato.
- Marination of chicken is very important step to make chicken super moist and flavorful.
I used Kashmiri red chilly powder for color in this lemon chicken recipe, if you don’t have use paprika instead.
