How to Cook Paleo Pan Roasted Lemon Chicken

by Prego Caitlin

This recipe is delish and comes in just under 3 carbs each for one whole chicken quarter. Originally adapted from, you'll love this zesty lemony concoction while staying on track.


  • 2 Chicken Quarters
  • 2 Tablespoons Olive oil
  • 3 Teaspoons Lemon zest
  • ¼ Cups Fresh squeezed lemon juice
  • 1 ½ Teaspoons Oregano
  • ½ Teaspoons Thyme
  • ¼ Teaspoons Kosher Salt
  • 1 Tablespoon Mustard
  • 1 ¼ Cups Chicken Stock
  • Instructions

    Step 1

    Preheat your oven to 400 degrees. With this recipe, you're going to give the chicken a quick sear on both sides, and finish cooking in the oven.

    Step 2

    Combine 1 Tbsp olive oil, 1/4 tsp salt, 1/2 tsp thyme (I used fresh), 1 1/2 tsp oregano, 1 tsp lemon zest, 1/4 tsp kosher salt, and 1 tbsp mustard (I used mostly yellow, and added a tad of hot)

    Step 3

    Mix until combined

    Step 4

    Place chicken quarters in a baking dish for an easy and mess free rub down

    Step 5

    Coat chicken entirely, front to back, using your fingers or a brush and set aside.

    Step 6

    Zest 2 tsp and Squeeze 1/4 cup lemon juice. This came out to be one lemon exactly for me.

    Step 7

    Combine lemon juice, lemon zest, and 1 1/4 cups chicken stock. Whisk together and set aside.

    Step 8

    Heat 1 tbsp olive oil in an oven safe pan over medium high heat

    Step 9

    Place chicken skin side down and sear for roughly 2-3 minutes. Flip quarters over and repeat.

    Step 10

    Once golden brown on both sides, add liquid mixture of lemon juice, zest, and broth to the pan. Place in the oven for roughly 25-30 minutes, or until internal temp reaches 175 degrees.

    Step 11

    And voila! Enjoy as each quarter comes in under 3 carbs each! Use the remaining broth to drizzle over your vegetables. It's delish!

    Step 12

    This recipe was adapted from by Chung-Ah with just a few alterations! Enjoy!