Better Than Old Country Buffet's Roasted Chicken and Lemon

Better Than Old Country Buffet's Roasted Chicken and Lemon


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This roasted chicken recipe is one that tops any restaurant's baked chicken. Chock full of flavor, it's well worth taking the time to make it at home.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 1/4 C. olive oil
  • 3 Tbs. freshly squeezed lemon juice
  • 2 Tbs. grainy mustard
  • 3 Tbs. light brown sugar or honey
  • 2 tsp. kosher salt
  • freshly ground pepper
  • 8 bone-in, skin-on chicken pieces (a mix of thighs and drumsticks is nice)
  • 4 lemons, thinly sliced
  • a few sprigs of thyme
  • 2 to 3 medium onions cut lengthwise and then into quarters
  • 1 tsp. fennel seeds, lightly crushed

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In a large mixing bowl, whisk together oil, lemon juice, mustard, brown sugar and salt. Season with pepper, to taste. Preheat oven to 475ºF. Place chicken skin side up in large roasting pan with lemon slices, thyme sprigs, onion pieces and crushed fennel seeds (if using). Pour sauce over top and gently toss everything together with your hands. After 30 minutes, check on the chicken. If the skin is browning too quickly, turn the oven down to 400ºF and continue roasting until the skin is brown and crisp, 20 to 25 minutes longer. Remove pan from the oven. Transfer chicken and lemon pieces with juices to a serving platter. Let rest 5 to 10 minutes before serving.

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