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Back to Basics: Lemon Garlic Chicken and Baked Potato with Herb Sour Cream
You don’t need a bottle of processed marinade to achieve great flavor
Lemon and Garlic Chicken (Tom Slepicka/for The Gazette)
Baked Potato with Herb Sour Cream (Tom Slepicka/for The Gazette)
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In a world of complicated recipes and expensive shortcuts, some dishes stand out for their elegant simplicity and sheer reliability. This Lemon and Garlic Chicken is one of those heroes. It’s the recipe you’ll turn to again and again, proving you don't need a bottle of processed marinade to achieve extraordinary flavor.
Built on the timeless trio of fresh lemon, garlic and olive oil, this versatile marinade works its magic whether you're grilling, roasting or pan-searing. Prepare to meet your new go-to chicken dish — a recipe so easy and adaptable, it’s guaranteed to become a household favorite.
While the juicy, flavorful pieces of this Lemon and Garlic Chicken are perfect to serve as a standalone appetizer, the dish most commonly shines as a main course. In that case, you can pair it with your favorite side to create a complete and satisfying dinner. I often enjoy this meal with an easy-to-make baked potato topped with a rich herb sour cream, which creates an absolutely irresistible combination. The zesty chicken alongside a fluffy potato with herb sour cream is a pairing too good not to share.
The secret to serving a perfect, hot meal is all in the timing. Since the baked potatoes require a much longer cooking time than the quick-cooking Lemon and Garlic Chicken, we will prepare them first. By starting with the potatoes, we can ensure that both the main course and this wonderful side dish are finished at the same time and ready to be enjoyed together.
Recipe
Lemon and Garlic Chicken
Serves 4
Ingredients
1/4 cup extra virgin olive oil
Juice from 1 large lemon
6 cloves garlic, peeled, whole
1 teaspoon salt
1/2 teaspoon pepper, ideally freshly ground
2 to 2 1/2 pounds portion of chicken (with or without bone)
Directions
Marinade
Start the preparation of the Lemon and Garlic Chicken by preparing the marinade.
Place the extra virgin olive oil, lemon juice, garlic, salt and pepper into a measuring pitcher or small mixing bowl.
Process with an immersion blender until smooth (usually about 30 seconds to 1 minute). Set aside for the later steps.
Meat prep
If you purchase a whole chicken, as I often do, portion it into individual portions: two thighs, two drumsticks, two breasts, two bottom wings and two top wings.
Optionally, remove unwanted skin and fat to best match your requirements. Make sure that the meat is properly rinsed under cold water to remove surface bacteria.
Place the meat in a large mixing bowl. Pour the marinade prepared in step 1 over it. Then, stir thoroughly with a spatula until all of the meat is coated.
Optionally, cover with food wrap or a plate and let it marinate at room temperature for about 30 minutes or overnight in the refrigerator, with the last 30 to 60 minutes at room temperature for the best result (or skip if you are in a rush).
Oven roast
Place the chicken on the baking sheet and in a preheated 350°F oven. Roast for 7 to 10 minutes, turn the chicken to the other side, brush it with the remaining marinade and cook until done (165°F).
Important: If you are cooking chicken pieces of different kinds or sizes, you may have to adjust the cooking time for smaller portions (i.e., remove them sooner) to prevent them from overcooking.
Grill
Place the chicken on the grill over indirect heat (meaning on the grates with no direct heat source or flame underneath) and close the lid or on the lower heat if your grill does not have a lid.
Note: Since bone-in meat takes more time to prepare, it is best to use an indirect or low flame. This will not only prevent the chicken from cooking too quickly on the outside and potentially burning, but it will also prevent the burning caused by a dripping marinade, which can ignite more easily over a stronger flame and burn the chicken as well.
However, if the meat is close to being fully cooked in the following step 2 and has a color that does not match your expectations, you can place it over high, direct heat for the last couple of minutes of grilling.
Grill for about 7 to 10 minutes, turn the chicken to the other side, brush it with the remaining marinade, and cook until done (165°F).
Important: If you are cooking chicken pieces of different kinds or sizes, you may have to adjust the cooking time for smaller portions (i.e., remove them sooner) to prevent them from overcooking.
Let the meat rest on a cutting board for about 2 minutes before serving to lock in the juices. Then, serve it with your favorite side dish or with your favorite dipping sauce as an appetizer.
Baked Potato with Herb Sour Cream
Serves 4
Ingredients
Potatoes
4 medium potatoes, well rinsed, skin on
Drizzle of olive oil
Pinch of salt
Pinch of ground pepper, ideally freshly ground
Sour cream
1/2 stick (2 ounces) butter, melted
1 1/2 cups sour cream
2 spring onions, finely chopped (or substitute with fresh chives or 1 tablespoon dried chives)
Optional: 1/2 cup fresh herbs of your choice, finely chopped
1 clove garlic, peeled and grated
1/4 teaspoon salt
1/4 teaspoon ground pepper, ideally freshly ground
Optional final touch: sautéed, fried or grilled onion
Directions
Set oven or grill to preheat to 350°F. Optionally, potatoes can be precooked in boiling water and finished for the last 15 minutes on the grill, which can shorten the grilling time.
Thoroughly wash the potatoes under cold water to make sure that they will be perfectly cleaned. Then, dry them with a kitchen towel.
Place each potato on its own aluminum sheet, drizzle the top with olive oil, and generously salt and pepper. Wrap each potato in aluminum wrap and place on a baking sheet.
Bake in a preheated oven until done. Small potatoes usually take about 60 minutes, medium potatoes about 15 minutes and large potatoes about 1 hour and 30 minutes. Test with a fork. If the fork goes easily into the thickest center of the largest potato, the potatoes are done.
When the potatoes are close to being done, prepare the filling by placing the melted butter, sour cream, spring onion, fresh herbs, garlic, salt and pepper into a mixer bowl. Whisk on high speed until all ingredients are incorporated and a creamy texture is reached (about 2 to 3 minutes).
Remove the potatoes from the aluminum foil and place them on a plate. Be careful when removing them since the aluminum foil can be very hot. If necessary, use kitchen mittens and/or fork or any other tool to prevent burning yourself.
Then, using a knife, perform a cut on each potato lengthwise, cutting about 1/2 of a diameter deep with the blade. Using your hands, gently squeeze each potato on the short end to open the potato for filling. If this method is not working, you can use two forks to gently open each potato.
Salt and pepper the potatoes inside (where you cut them open). Place about 1/4 of the sour cream filling (or less if you're preparing more small potatoes) into each potato. Optionally, top with sautéed, fried, or grilled onion.
Source: Tom Slepicka
To prepare the baked potatoes, begin by preheating your oven or grill to 350°F. While it heats, thoroughly wash and dry the potatoes. Place each one on a sheet of aluminum foil, drizzle with olive oil, and season generously with salt and pepper before wrapping it tightly. Bake the potatoes for approximately 60 to 90 minutes, depending on their size; they are fully cooked when a fork pierces the center with no resistance. Once the potatoes are baking, switch your focus to preparing the chicken. You will return to the potatoes later to finish them with the herb sour cream filling .
The preparation of chicken begins with its simple yet powerful marinade, which comes together in less than a minute. In a measuring pitcher or a small mixing bowl, combine the extra virgin olive oil, lemon juice, garlic cloves, salt, and pepper. Using an immersion blender, process these ingredients for about 30 to 60 seconds until the mixture is completely smooth and emulsified. Once blended, simply set the finished marinade aside for the next step.
With the marinade ready, the next step is preparing the chicken, and this is where you should cater completely to your preference. Personally, I like a combination of white and dark meat — some boneless, some bone-in and some pieces with the skin on — to get the most variety and different flavors. However, you should do what best fits your flavor preferences, dietary needs and financial possibilities if the budget is tight. With that being said, you will need about 2 to 2 1/2 pounds of meat of your choice. You can purchase an entire chicken and portion it as I do, buy just chicken breasts or choose another great option like chicken wings, which is especially fitting if this will be served as an appetizer.
Once you have your chicken portions selected, place them into a large mixing bowl. Pour the vibrant lemon and garlic marinade you prepared earlier over the meat. Using a spatula, stir everything thoroughly until each piece is generously coated. At this point, you have a choice based on your schedule. For the most impactful flavor, you can cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or even overnight in the refrigerator. If you do refrigerate it, allow it to sit out for 30 to 60 minutes before cooking. However, if you're in a rush, you can skip the marinating time entirely — the chicken will still be delicious.
With the chicken marinating, use that time efficiently to prepare the creamy herb filling for the baked potatoes. In the bowl of a kitchen mixer, or a medium bowl if using a hand mixer, combine the melted butter, sour cream, spring onions, the optional fresh herbs, garlic, and salt and pepper. Whisk everything together on high speed for about two to three minutes, until all the ingredients are fully incorporated and the mixture has reached a beautifully smooth and creamy texture. Then, set the bowl aside at room temperature (do not place it in the fridge) until you are ready to assemble the baked potatoes.
Good to know
- Whole chicken vs. chicken portions. When deciding between a whole chicken and individual portions, the choice boils down to a trade-off between convenience and value. Purchasing pre-cut pieces like breasts, thighs or wings offers undeniable ease, making them perfect for specific recipes or for those who prefer only white or dark meat. Conversely, a whole chicken presents a far more economical and versatile option. While it does require the initial work of portioning, it yields a variety of cuts suitable for a large meal with diverse flavors and textures, or enough for several different meals — all at a significantly lower cost per pound. While the exact savings vary by brand and location, my own shopping provides a clear illustration. My favorite brand sells an 18-ounce package of chicken breast for $8.99, whereas a whole chicken from the same brand, weighing 64 ounces or more, is just $10.99. For only two dollars more, I can portion that single chicken and end up with nearly two pounds of chicken breast (including tenders), two thighs, two drumsticks and two wings (which I further divide into four pieces), plus the chicken carcass. This abundance of meat allows me to prepare one or up to two meals (with other recipes) from the breast alone, while the other parts are perfect for a quick grilling dinner. The carcass provides a bonus of up to eight cups of high-quality chicken broth. With practice, this entire process now takes me only about five minutes, and I freeze whatever I don't plan to use soon so nothing goes to waste. The savings are definitely worth the effort. Beyond the cost, I also appreciate having better quality control, and for a family meal, I love that the variety of cuts ensures everyone can find their favorite piece.
- The good and bad of chicken skin. Chicken skin occupies a polarizing position in the culinary world, celebrated for its indulgence yet often removed for health reasons. On the positive side, its benefits are undeniable from a flavor and texture standpoint. When rendered and crisped properly during cooking, the skin develops a deep, savory flavor and a satisfyingly crunchy texture that provides a perfect contrast to the tender meat beneath. Furthermore, the fat within the skin continuously bastes the chicken as it cooks, which is crucial for locking in moisture and preventing leaner cuts, like the breast, from becoming dry. You can even leave the skin on during cooking to gain these benefits and then simply discard it before eating. However, these culinary advantages come with nutritional drawbacks. The skin is dense in calories and significantly increases the overall fat content of the meal, making it a point of concern for those managing their weight or adhering to low-fat diets.
- Avoid buying marinades and make your own. It's wise to avoid most store-bought marinades and pre-marinated meats for several compelling reasons. While you can possibly find brands that use honest ingredients, those options are less common and usually come with a significant price tag. The more typical, cheaper marinades are likely to be highly processed and often not very tasty. The best path is to make your own marinade at home, and you may be surprised that you most likely have all you need for many recipes. You will always need salt and pepper, then some kind of tenderizer like lemon juice, and often some oil; other variations might require common spices, herbs, or even honey and sugar. Either way, most marinades require only fairly accessible ingredients, and in most cases, you just put everything together and then stir or process it with an immersion blender. That's it. By doing so, you will not only get the best taste but also save significant money compared to purchasing a high-quality marinade while avoiding the unhealthy processed food that cheaper marinades often represent.
Now that the chicken has had time to marinate, it's ready to be cooked. This recipe is wonderfully flexible, producing fantastic results whether you choose to roast the chicken in the oven or cook it on the grill for that classic, smoky flavor. Whichever you choose, the goal is the same: juicy, tender chicken cooked to a safe internal temperature of 165°F. Keep a close eye on them and remove them from the heat as they finish to prevent them from drying out.
For oven roasting, arrange the marinated chicken pieces on a baking sheet and place it in your preheated oven. Roast for 7 to 10 minutes, then carefully turn each piece over, brush with any marinade left in the bowl, and continue cooking until the chicken is cooked through.
For grilling, place the chicken on the grill over indirect or low heat and close the lid. This gentle heat is ideal for preventing flare-ups from the marinade and ensures that bone-in pieces cook through without burning on the outside. Grill for about 7 to 10 minutes, then turn the chicken, brush it with the remaining marinade and continue to cook until done. For a crispier skin or deeper color at the end, you can move the chicken over direct, high heat for the final minute or two of grilling. If you are cooking a variety of different-sized chicken pieces (like breasts and wings together), remember that the smaller pieces will cook much faster.
When the chicken is done, transfer it from the heat to a cutting board. It's crucial to let the meat rest for about two minutes before serving, as this allows the juices to redistribute, guaranteeing every bite is moist and tender.
This brief resting period is the perfect window of opportunity to assemble the baked potatoes. Carefully unwrap the hot potatoes, slice them open lengthwise and gently squeeze the ends to fluff up the inside. Season them with a pinch of salt and pepper, then generously spoon the creamy herb sour cream filling into each one, and your entire meal will be ready to serve.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
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