Lemon Chicken from Donna Hay Magazine, Summer 2012

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Lemon Chicken

Callie, the wonder dog is staying with us again. I’ve talked about her before, but you may not remember. She’s my in-laws’ dog and she must be about fifteen years old, which is 350 in human years.

This little package of fluff is a piglet in a Yorkshire Terrier disguise. She makes the most amazing grunt and snort sounds I’ve ever heard. She snores more loudly than Hubby at his worse. And she’s ours for the week.

When we used to travel with our golden, Bailey, we took along a bag of food and a scoop. Callie comes with a schedule. For the next six days, this is our lives:

1 scoop food
1 heart-shaped pill
1 heart pill
1 Rimudal
1 water pill (need to put in cheese)
1 pee pill (need to put in cheese)

1 scoop food
1 antibiotic pill

6 p.m.:
1 scoop food
1/2 heart pill
1 Rimadyl
1 pee pill (need to put in cheese)

10 p.m.
2 bones as treats

Do you see that top time? Yeah, me too. Three guesses as to whether I’ll be the one getting up to give Callie her breakfast at that hour.  Poor Hubby.

No matter who gets up and at what time,  our house guest is going to put things out of whack this week so I’ll be seeking out quick and easy dishes for dinner, like these ‘Everyday Easy’ meals Donna Hay has.

Easy, fast and totally comfort food. I can live with that (but not at 6 a.m.).

The Process

Simplicity, thy name is Lemon Chicken. In this case, it’s as easy as laying chicken thighs over slices of lemon and sprinkling them with salt and pepper. Baked in a hot oven, they’re done in about a half hour.

The Verdict

Dudette loved it right up until the moment when she got a taste of some chicken that had been laying right on the lemon. Lemon love wasn’t there and up went her nose (she did finish the thigh though). I’m with Hubby in thinking that the dish was a bit bland. It’s pretty basic stuff and the lemon flavor really doesn’t come out at all unless the chicken was in direct contact with the lemon slices.

But, dinner was on the table in a half hour and it was tasty.

The star was actually the Garlic Creamed Corn. You just have to wait until tomorrow to hear about that.

What I’d Do Different Next Time

I’d use two lemons, both sliced, one lemon’s worth of slices on the bottom of the baking sheet, the other’s between the meat and skin of the thigh.

Lemon Chicken from Donna Hay Magazine, Summer 2012
Prep time
Cook time
Total time
Reviewed by:
Recipe type: Dinner
Cuisine: American
Serves: 4
  • 1 lemon, sliced
  • 8 chicken thigh fillets, bone in and skin on
  • ½ tablespoon olive oil
  • sea salt and cracked black pepper
  1. Preheat oven to 425. Place the lemon slices on a baking tray and top with the chicken. Drizzle with half the oil and sprinkle with salt and pepper.
  2. Roast for 27-30 minutes or until cooked through.


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