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. Jump to the recipe now or read on to see how we make it.
This recipe bursts with lemon along with herbs, such as oregano and thyme, as well as toasted garlic and tangy mustard.
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 the chicken is juicy and cooked through.
You May Also Like this Lemon Garlic Baked Chicken Breast recipe: If you’ve been searching for a oven baked chicken breast recipe that guarantees chicken that’s juicy, tender and flavorful then you should take a look!
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.
You Can Use Chicken Thighs or Chicken Breasts
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.
You May Also Like these Grilled Lemon Garlic Chicken Wings. If you’ve never tried grilling wings, you need to start and this grilled wings recipe is here to help.
Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
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
- 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
- Heat oven to 400 degrees F (200 C).
- 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.
- In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside.
- 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.
- 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.
- 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).
- 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.
- 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.
- Nestle the chicken back into the pan then serve.