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This Lemon Roasted Chicken with Garlic, Capers, and Artichokes is one of those recipes that’s rich in flavor but shockingly simple to throw together. Tender, juicy skin-on, bone-in chicken gets a fresh zing from fresh lemon, a touch of garlic, and briny, tangy flavors from artichokes and capers, all roasted up in one pan with minimal prep.
It’s naturally Whole30, paleo, gluten-free, and family-friendly, and every time I make it, I’m reminded how big flavor doesn’t need extensive effort.
Why You’ll Love This Simple Roast Chicken Recipe
This Lemon Roasted Chicken Recipe is one of those perfect meals that tastes like you spent the whole evening on it, but actually took you just a few quick minutes. I’m not kidding when I say it’s quick, plus here are a few more reasons:
- A one-pan meal means minimal cleanup.
- Big Mediterranean flavor: bright lemon + savory garlic + capers + artichokes.
- Naturally gluten-free, dairy-free, paleo, and Whole30.
- Juicy chicken with crispy skin every single time.
This perfect meal is a one-pan wonder you’ll be making over and over! Serve this with roasted veggies, simple greens, or a scoop of your favorite rice for a balanced and satisfying dinner.
Ingredients Needed
*Scroll to the recipe card below for exact measurements, then read these notes to make the most of each ingredient.
- Oil: You’ll need just a little bit of extra-virgin olive oil to coat the pan.
- Onion: I usually use yellow onion, but feel free to use white onion if that’s what you have on hand.
- Chicken: Using bone-in, skin-on chicken ensures juicy meat and a beautifully roasted skin. Thighs, drumsticks, or a mix all work.
- Lemons: One lemon for fresh juice and one for fresh slices. Fresh is key!
- Garlic: I love the flavor of freshly minced garlic, but if you have pre-minced on hand, feel free to use that. Garlic powder is not recommended here.
- Artichokes: Jarred artichokes in juice add a tender, earthy bite that pairs beautifully with lemon and garlic.
- Capers: Capers are optional, but definitely recommended. They add a delicious, tangy, salty flavor.
- Seasonings: We’re seasoning with a blend of Italian seasoning, paprika, sea salt, and ground black pepper. Optionally, add in a sprinkle of red pepper flakes to give your chicken a kick of spice!
Where I Buy My Chicken
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make This Lemon Chicken Recipe
Believe it or not, this mouthwatering roasted chicken recipe takes about 5 minutes to prep! Just throw everything together, then let the oven’s high heat do its magic.
- Preheat & Sauté: Preheat your oven to 425°F. Heat olive oil in a medium Dutch oven and sauté the sliced onion for 2–3 minutes until fragrant.
- Sear the Chicken: Pat the chicken dry and season with salt and pepper. Sear in batches until golden on both sides — about 5 minutes per side.
- Mix the Flavor Base: In a bowl, whisk together lemon juice, lemon slices, artichokes, garlic, Italian seasoning, paprika, salt, pepper, and red pepper flakes if using.
- Assemble & Roast: Place the seared chicken back into the pot and pour the lemon/artichoke mixture over top. Sprinkle with extra seasoning if you like. Roast uncovered for about 30 minutes until the chicken is cooked through and juices run clear.
- Finish: For extra color and crispiness, broil 1–2 minutes after roasting. Just watch carefully so it doesn’t burn.
- Serve & Enjoy: Let rest a few minutes, then serve warm with your favorite sides.
Kitchen Tools I Use
Here are my go-to tools that make this recipe a breeze:
FAQ’s
I usually roast the chicken in the oven for 30 minutes, and it comes out perfectly!
These are jarred (or canned) artichokes packed in water or juice. They add flavor and texture — just drain before using.
The internal temperature should reach 165°F, and juices should run clear. A meat thermometer helps!
Roasting generally requires higher temperature because it gives the chicken a caramelized, crisp-tender exterior. While that definitely depends on the chicken you are roasting, this recipe yields the best results at 425ºF.
Leftover cooked chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2- 3 months.
To reheat, thaw overnight in the fridge if frozen, then warm covered in the oven at 350ºF until heated through. To re-crisp the skin, broil for a couple of minutes after reheating.
Tips and Notes
- Pat the chicken dry. Removing excess moisture helps the skin get nice and crispy.
- Don’t skip the sear. Searing before roasting kick starts the cooking process and helps lock in the moisture of the chicken.
- Cook uncovered. Cooking the chicken uncovered is the key to that classic crispy texture we’re going for.
- To give the chicken extra color, broil on high for 1-2 minutes after roasting.
Serving Suggestions
There’s definitely no shortage of delicious side dishes you can serve with this Lemon Roasted Chicken! Here are a few ideas:
- Lemon Herb Roasted Potatoes
- Air Fryer Asparagus with Lemon and Parmesan
- Caesar Salad
- Gluten-Free Garlic Bread
- How to Make Rice Pilaf
More Chicken Recipes to Try
- Garlic Confit Chicken and Potatoes
- Chicken Milanese
- Chicken Parmesan
- Zesty Chicken Bites
- Chicken Marsala
Watch The Video:
Lemon Roasted Chicken with Garlic, Capers, and Artichokes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion thinly sliced
- 8 skin-on bone-in organic chicken parts
- 2 lemons 1 sliced and 1 juiced
- 4 garlic cloves minced
- 1 cup artichokes in juice
- Optional: 3 tablespoons capers
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- Pinch fine sea salt more to taste
- Pinch freshly ground pepper more to taste
- Optional: 1/2 teaspoon red pepper flakes
Instructions
- Preheat oven to 425 °F.
- In a medium dutch oven, heat oil over high heat. Sauté onions for 2-3 minutes.
- Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side.
- In a bowl whisk together lemon juice, lemon slices, artichokes, minced garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper.
- Add the seared chicken back into the pan and pour the lemon juice/artichoke mixture over it. Sprinkle with additional freshly ground pepper, sea salt, and Italian seasoning.
- Roast, uncovered, in the oven for 30 minutes, or until the chicken is fully cooked and no pink remains.
- Serve hot and enjoy!
This was a big hit at dinner tonight. Will make again.
I make a similar dish on the stove top, but with breaded chicken breast strips. I use marinated artichoke and add mushrooms and wine. Do you think you could add white wine to this?
I made this for my family this week, and we all enjoyed it. Great flavor!
This has become a family favorite! It is flavorful, healthy and easy to make.
I have made many of @lexiscleankitchen recipes, but this one might be a favorite!! It was so amazing. I will be making this dish again – a great combination of flavors.
Are “artichokes in juice” marinaded artichokes or artichokes in water? Or something entirely different?
Shouldn’t there be a step 4-1/2 where you take the chicken out of the pan and add the contents of the bowl for some period of time?
This chicken was DELISH!!! I used boneless, skinless chicken thighs and don’t feel like I missed out on any flavor whatsoever. I had it with Cauliflower Gnocchi while my fiancé had it with angel hair pasta. He said it was better than some of the meals we’ve had out at restaurants. Definitely on the repeat list!!! ??
I love this recipe! To simplify preparation, I added the onions, capers, garlic and other ingredients to the pan after I seared the chicken, and just mixed it around before putting it in the oven. I will be making it again this weekend for my dad’s birthday dinner!
Making it now. You need to clarify what to do with onions and what artichokes with juice are. I think of them as Marinated or non marinated. I’ll figure it out and look forward to eating it for now.
I had 1 sliced yellow onion and 2 whole garlic cloves leftover. Suppose they get mixed in before going into the oven? Can you clarify? Thanks. Love your site and dry rub wings, especially.
Fixed – so sorry! 🙂
Could you make this in a crock pot?
I made this recipe for dinner tonight and it turned out wonderfully!
Are you roasting covered or open ?
Hey Lexi, did you keep the roasting rack in the roasting pan while cooking?
Yes!
I made this the other night and noticed that you have olive oil listed in the ingredients but in the directions, you never say when to use it. In the ingredients, it says 2 crushed cloves of garlic and 2 whole cloves but the instructions only say when to add the crushed. Can you clarify? I did love the recipe but next time I’ll probably use more artichokes. The flavor was great and the chicken was very juicy! I can’t wait to try more recipes from your site.
Step 2: In a medium dutch oven, heat oil over high heat.
I made this recipe for dinner tonight and it turned out wonderfully! I knew Id like it because the ingredients all work well together, so I took a chance and made enough to last several meals and couldn’t be happier I did! Great recipe! Especially the artichokes and capers. Thanks, I’ll definitely be making this again…and again
So happy you liked it Tim! Good thing since you make so much!!!! 🙂
Do you think this could be prepped hours ahead of time or even night before?
Absolutely, Kelly.
Mmmmm. This looks delicious! I’m always looking for new ways to throw artichokes in my diet.