Lemon Herb Broiled Chicken
Submitted by mpstuart
Lemon herb broiled chicken basted with melted butter, fresh lemon juice, and marjoram. Just 5 ingredients for golden, juicy broiled chicken with a bright citrus-herb finish.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minFive ingredients and a broiler are all you need for chicken that’s golden on the outside, juicy inside, and bright with lemon and marjoram in every bite. The basting sauce of melted butter, lemon juice, and dried marjoram gets brushed on every 10 minutes as the chicken broils, building up layers of flavor and a lacquered, glossy finish.
Marjoram is the unsung hero here. Milder and sweeter than its cousin oregano, it blends into the lemon butter without overpowering it. The result is herbaceous without tasting like pizza seasoning.
Boiling the remaining sauce and spooning it over the chicken just before serving gives you a concentrated, buttery drizzle that’s almost like a light pan gravy.
Pro Tips
- Turn and baste every 10 minutes for even browning. Neglecting the baste means dry spots and uneven color.
- Broil 6-8 inches from the heat, not closer. Too close and the skin chars before the meat cooks through.
- Check for doneness by piercing the thickest piece. Juices should run clear with no pink.
Variations
- Swap marjoram for dried thyme or rosemary for a different herb profile.
- Add a clove of minced garlic to the basting sauce for a lemon-garlic butter version.
- Squeeze extra fresh lemon over the finished chicken and sprinkle with flaky sea salt right before serving.
Ingredients
Directions
Heat broiler.
In 1 quart saucepan stir together all ingredients except chicken.
Place chicken on greased broiler pan; brush chicken with sauce.
Broil 6 to 8 inches from heat, turning and basting with sauce every 10 minutes, until chicken is fork tender (30-35 minutes).
Meanwhile, cook remaining sauce over medium heat, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes).
Just before serving, spoon sauce over chicken.
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