+ Well Nourished | Lemon Chicken

Mums Lemon Chicken

My mum has always been a great cook; well except for a short time when she was following the Pritikin Diet. She stopped cooking in fat and if you’ve ever eaten a roast chicken, skin removed and cooked in nothing but water, you’ll know just how awful it is – chicken and potatoes definitely need fat and salt to taste good! As you can tell, I’m a little scarred by that fat-free stage of my childhood!

Anyway, on a recent trip to Perth mum cooked me delicious dinners many nights, but this one was a standout. She threw it together (like me she’s a freestyler in the kitchen) and it was delicious.

I just knew I had to share this one with you because it’s budget friendly, really easy to make and tastes divine. My whole family adored it when I recipe tested it, so here it is – my mums Lemon Chicken!

8-12 chicken drumsticks or Marylands (skin on)
1 tablespoon of smokey paprika
1 tablespoon rice malt syrup or honey
2 red onions, peeled and diced
250ml (1 cup) of chicken bone broth (stock), recipe here
2 cloves of garlic, peeled and sliced or crushed
2 sticks of celery, sliced
2 carrots, sliced
2 dutch cream or Kipfler potatoes, peeled and roughly diced
1 teaspoon cumin, ground
1 teaspoon of fresh grated turmeric (or ½ teaspoon dried)
1 teaspoon fresh chopped rosemary (or ½ teaspoon dried)
Pinch of chilli flakes, optional
1 large lemon, sliced into about 8 wedges
Sea salt and pepper, to taste


  1. Preheat your oven to 180℃ / 350℉
  2. In a big bowl, toss the chicken with the sweetener, paprika and a pinch of sea salt to coat it.
  3. Place a large baking dish (I use a cast iron one) on your stove top and over a low to moderate heat, sauté the onion in a little butter to ghee until just translucent.
  4. Push it to the side (away from the heat), turn up the heat and brown your chicken on all sides. Remove from the heat.
  5. Add the bone broth, garlic, celery, carrots, potatoes, cumin, turmeric, rosemary and optional chilli flakes.
  6. Gently mix it through the chicken and season again if needed.
  7. Arrange the lemon wedges, flesh side down between the pieces of chicken.
  8. Pop in the preheated oven and bake for 1 hour.


  • On a bed of greens (they will wilt under the casserole).
  • With fresh parsley or peas.
  • On cauliflower rice, quinoa or cous cous.

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Lemon Chicken 2

  • Zoe

    Super delicious, I made this last night w a few variations due to time, what veg I had and that I already had chicken breasts defrosted. I LOVE how the lemon is infused through all the meat and veg. Def to become a staple in our house.

  • Claire

    This was beautiful Georgia. I served it with cous cous cooked in the pan juices and green beans. My husband asked for it to be put on regular rotation and he is quite the critic!

    • Yay – thanks for your feedback Claire. Always happy to please a foodie critic, especially of the male variety! G x

  • Sharene

    Made this tonight Georgia. Was delicious. Next time I think I am going to add baby beets.

    • Glad you enjoyed it Sharene. It’s definitely a dish you can build upon with extra vegetables. I added parsnip last time I made it G x

  • Katie

    It’s just cooking now! Do you cover it spot keeps the juice & moisture?

    • Sorry for the late response Katie, no I don’t cover it, hope you enjoyed it? G x

  • Katie

    into the oven! ?

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