Easy Lemon Chicken Recipe


We can not even begin to tell you how much we love this easy lemon chicken recipe. It’s far from boring. Instead the chicken is juicy, flavorful and easy to make. It bursts with lemon flavor along with herbs, such as oregano and thyme, as well as toasted garlic and tangy mustard.

Easy Lemon Chicken

It all starts with chicken thighs that we’ve rubbed with mustard, lemon zest and dried herbs. Then, we sear it in a hot pan, creating a golden brown crust. After that, we add lots of tart lemon juice and savory chicken stock then slide it into a hot oven until juicy and cooked through.

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This is no ordinary lemon chicken recipe. It’s one you’ll think about and crave for days.

Not ordinary at all, but the best part? It’s easy and is so versatile. Serve with rice and vegetables or with mashed potatoes. Pasta, even.

We love making this lemon chicken recipe with bone-in, skin-on chicken thighs, however, you could certainly use chicken breast. If you can find them, try bone-in, skin-on chicken breasts. When cooked, they are moist and juicy. You could also use skinless chicken breasts — the chicken won’t be as succulent, but will still be delicious.

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4.8 from 51 reviews
Easy Lemon Chicken Recipe
 
Prep time
Cook time
Total time
 
Far from boring, this lemon chicken recipe is moist, flavorful and easy to make. It bursts with lemon flavor along with herbs, toasted garlic and tangy mustard.

What you need to know: At home, we love to use bone-in, skin-on chicken thighs, which we’ve found to be more moist and flavorful than chicken breast. With that said, this recipe can be made with chicken breasts and will still be very tasty.

Special Equipment: Bowls, large oven-safe skillet or frying pan, and a whisk
Created By:
Yield: 4
You Will Need
  • 1 1/2 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
  • 1 tablespoon whole grain mustard
  • 1 tablespoon lemon zest (1 teaspoon for rub and 2 teaspoons for sauce)
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • 2 tablespoons olive oil (1 tablespoon for rub, 1 tablespoon for cooking)
  • 1/4 cup (60 ml) lemon juice (about 1 lemon)
  • 1 1/4 cups (300 ml) low-sodium chicken stock
  • 2 garlic cloves, smashed
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
Directions
  1. Heat oven to 400 degrees F (200 C).
Prepare Chicken
  1. Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 tablespoon of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub.
  2. In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside.
Flavor Oil with Garlic
  1. Heat remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the smashed garlic then cook about 1 minute or until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil.
Cook Chicken
  1. Add chicken, skin-side down into the hot garlic-infused oil and cook 2 to 3 minutes or until the skin has turned golden brown.
  2. Flip the chicken then add the lemon juice mixture from before. Stir then slide the pan into the oven and bake 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175 degrees F (79 degrees C).Easy Lemon Chicken Recipe Step 2
Finish Lemony Sauce
  1. Remove pan from oven then transfer the chicken to a plate and cover with aluminum foil. There should still be liquid in the pan. Place the pan over medium heat and bring the liquid to a gentle simmer.
  2. In a small bowl, use your fingers to mix butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy.Easy Lemon Chicken Recipe Step 3
  3. Nestle the chicken back into the pan then serve.

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138 comments… Leave a Comment
  • Mary January 17, 2016, 8:56 pm

    Love the combination of fresh lemon and cbicken. I used boneless thighs and left out the butter and added a tablespoon of flour to the liquid left (after baking), whisked it and reduced it in the skillet to make the sauce). The recipe was easy and the results were delicious and lemony. My husband loved it. I served it over rice. Next time I will add capers. Five out of five stars!

    Reply
  • Patsy December 29, 2015, 7:34 pm

    Delicious and easy. Probably the best flavor for a lemon sauce I’ve ever made while being the easiest. Loved it and highly recommend! Enjoy.

    Reply
  • Keria C. November 23, 2015, 11:26 pm

    Thanks for this amazing recipe I made it for my husband and he demolished it! Didn’t have the dried mustard but it still turned out perfect! Looking forward to trying more of you guys great recipes!!! Definitely 5 Stars (:

    Reply
  • Karrie November 11, 2015, 6:34 pm

    thank you so much for this recipe. The chicken is in the oven and smells amazing!
    I enjoyed the pictures and your great instructions!!!

    Reply
  • Sam November 6, 2015, 7:16 pm

    Love love love this recipe! Thanks so much for this delicious recipe family loves it.

    Reply

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