If you’re in the mood for some flavorful and juicy chicken then this is the recipe for you. This chicken is very easy to prepare and bakes up in less than an hour. Plus it’s a great source of lean protein and low in calories.

Prep Time: 15 minutes plus 2 hours to overnight for marinating

Cook Time: 45 minutes

Yields 4 servings


1 TBSP olive oil

Juice and zest from 1 lemon

1 TBSP minced garlic

1 TBSP Herbs de Provence

1 tsp turmeric

4 6 oz bone-in chicken thighs or breasts


  1. In a large plastic zipper bag combine all ingredients, seal bag, and shake to ensure chicken is adequately coated in marinade. Refrigerate for at least 2 hours or overnight.

  2. Preheat oven to 425 degrees. Remove chicken from marinade and place in a large oven safe skillet or pan. Discard excess marinade.

  3. Bake until juices run clear or thermometer reads 165 degrees. Remove from oven and let stand for 5 minutes before serving.


  • I highly recommend using a probe thermometer to make sure your chicken is perfectly cooked. The one I use can be found here though there are several brands available. I always use my thermometer when cooking any kind of meat just to be safe!

  • The turmeric in the recipe will turn your chicken yellow but don’t be alarmed – that’s supposed to happen! Turmeric is a bold, flavorful spice that has been shown to have anti-inflammatory properties.