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Moist Lemon Chicken Recipe

by on December 3, 2012 · 107 comments


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 moist, 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 moist, juicy and cooked through.

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.

Easy Lemon ChickenDid you like our Lemon Chicken Recipe? If so, we bet you’ll love these:

4.8 from 36 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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About the Author

Adam

I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

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107 Comments

1 Jess December 3, 2012 at 11:58 pm

Oh yum – what a great looking dish. The Silver Palate Cookbook had a lemon chicken recipe that I used to make back in the day, and loved it. Thank you for a reminder of how satisfying the combination of herbs and lemon on chicken is. I’ll have to put this on my dinner list in the next couple weeks!

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2 Raquel (Thoughtful Eating) December 4, 2012 at 2:07 pm

I have been looking for a good recipe for chicken thighs (my husband and I are both bored with white meat chicken). This one looks really good. Thanks!

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3 Chung-Ah | Damn Delicious December 5, 2012 at 3:35 am

Love this! I don’t get to cook with chicken thighs nearly as much as I want to so this dish here is just screaming my name! Plus I always have lemons to use up!

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4 Ève-Line December 5, 2012 at 2:34 pm

This recipe reminds me a lot of a north African chicken recipe called Yassa! I love the addition of mustard! I will try this tonight for sure!

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5 lupe leon diaz December 7, 2012 at 11:16 pm

de verdad me parece tan sencilla que la voyhacer el domingo para comer en familia y luego la hare para mas gente felicitaciones

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6 Rebecca F. Sloan December 9, 2012 at 2:06 pm

What dried herbs are best to use?

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7 Joanne December 9, 2012 at 3:06 pm

We used dried oregano and thyme.

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8 Janice Martin December 10, 2012 at 3:22 pm

what is whole grain mustard?

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9 Joanne December 10, 2012 at 3:39 pm

HI Janice, Whole grain mustard still has whole mustard seeds in it – it is usually sold next to Dijon mustard and is a darker brown than American mustard. If you cannot find it, Dijon mustard is a great substitute.

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10 Philippe December 11, 2012 at 6:21 pm

Hi Joanne and Adam. I am writing you those short lines because I have to say that since I discovered your site 2 months ago, which I think looks fantastic, I tried 3-4 recipes, just in the last 2 weeks. All the recipes that I’ve tried where easy to do, but most importantly, they were very tasty.
I keep on coming back and being happily surprise with all the different delicious and mouth watering recipes all over your site.

I know, I know; I might not be the first one to tell you that but I felt like letting you know anyway.

Keep those inspiredtaste recipes coming our way.

May God bless you, your husband and your business.

Kindly and sincerely

Philippe

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11 Theresa Kruse December 31, 2012 at 8:30 pm

This was awesome. I made it for New Years Eve dinner for my family. Served it with rice and steamed carrots…fabulous lemon flavor!

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12 Ashlee February 8, 2013 at 9:33 pm

This was so yummy! I made it while I had the flu and my taste buds were super de-sensitized, and it was still incredibly delicious. Made it exactly as the recipe stated, and I’ll continue to do so :) This is quickly becoming my new favorite blog!

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13 Joanne February 10, 2013 at 1:33 pm

So sorry you were unwell, but so happy the lemon chicken was flavorful enough for you :) Hope you feel better!

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14 Cathy O February 9, 2013 at 6:01 pm

Made this for dinner tonight and we all loved the flavor. This will be added to our “keepers”! I used whole grain dijon mustard, and for the herbs, used Penzy Italian seasoning. I did take the skin off for half of the chicken, as some of my family is trying to cut down on calories. Both versions (skin on and skin off) were well enjoyed. Thanks for the great easy recipe!

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15 Joanne February 10, 2013 at 1:31 pm

Wonderful! Thank you so much for coming back and letting us know about skin-on vs. no skin

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16 Kelly February 14, 2013 at 7:17 pm

Bone-in, skin-on chicken THIGHS??!! The scandal!! Hahaha! I love a good chicken thigh, and accidentally bought them bone-in and skin-on, so I’m truly looking forward to trying this recipe :) Thanks for your easy to understand site; I’ve enjoyed every recipe I’ve tried.. tonight, blueberry muffins!

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17 Linda February 25, 2013 at 10:24 am

I made this chicken last week to rave reviews from my husband. It was fairly simple to make and tasty enough to motivate me to buy a skillet that can be used on the stovetop and in the oven. I didn’t have the skillet when I made this so I had to use the workaround. It worked fine, but one skillet would definitely be easier.

We are trying to eat healthy so I used 3 large boneless, skinless, chicken breasts and cut each breast in half so that the chicken would be easier to deal with. Although I am sure not as tasty as skin-on thighs, this dish was still outstanding.

I did not have grainy mustard so just used whatever we had (dark mustard). It worked out just fine. I served the chicken with brown rice and broccoli and it was a very tasty meal.

Thanks!

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18 Veronica March 13, 2013 at 2:57 pm

I made this last night and it was delicious my husband and even my very picky 2 year old daughter loved it! I took the Skin off my chicken, I doubled the rub and used dijon mustard since that’s what I had. Since I don’t have an oven safe pan I just transferred the chicken after browning into a glass baking dish. It was perfect, juicy and full of flavor! I served with white rice and sauteed zucchini. I will definitely be making this again!

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19 Denise L n South Carolina March 13, 2013 at 6:27 pm

Trying it now!!! Will let u know!!!

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20 Denise L n South Carolina March 13, 2013 at 9:40 pm

Turned out good!!!

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21 Terry March 13, 2013 at 9:45 pm

Thank you so much for posting this! I have been using chicken thighs lately because they are more tasty and wanted to find something new that was easy. So far this is a complete WINNER! I have made this a few times for myself and found that it was totally addicting. This recipe really worked well using a large cast iron skillet both for the taste and easy clean up. I’ll be making it again in a few days for a few close friends. I plan be paring it with a hot dish made out of quinoa, roasted garlic, spinach and tomatoes…..and maybe a greek salad on the side.
I originally made it with the bone-in thighs, but I might make it with boneless/skinless this time. Either way I’m sure they will love it as much as I do!

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22 Heike March 18, 2013 at 8:25 pm

Not only is this dish delishes, it’s super easy!!! Thank you for sharing. We will definitely be making this again. I’m going to use the left over sauce to make pasta premavera later this week.

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23 Clair April 15, 2013 at 6:00 am

Hi guys
Made this for dinner this evening and “wow” love it!. Used drumsticks that needed to be cooked and had to use a mix of Dijon and yellow American mustard as I had run out of everything even lemons. I always have great NZ Savignon Blanc at home so used that instead the lemon. Followed rest of recipe and was fabulous. Thanks so much for making my family happy.
Cheers
From New Zealand

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24 Elyse May 14, 2013 at 11:00 am

This recipe is awesome! I put the chicken over some angle hair pasta and used the sauce as a delicious addition to the meal! It is super easy to make, just be careful not to grab the handle after it has been in the oven and now on top of the stove (my mind slipped a bit!) Thank you for sharing!

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25 Erin June 3, 2013 at 10:59 pm

Amazing recipe! We just had this tonight and it was a hit with EVERYONE! Will make extra sauce next time and have it with rice. Thank so much for sharing!

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26 Nancy July 1, 2013 at 6:49 pm

Made this for the 2nd time tonight and changed just a few things. It was a little too lemon-y for my family so I toned down the lemon by keeping the zest in the sauce and the rub, but omitted the lemon juice from the sauce and added additional stock. Could not find whole grain mustard so I used honey dijon and it worked well. Accidentally bought skinless, boneless chicken last time but they were great. Just decreased cooking time. I cooked it in a large Cracker Barrel iron skillet and served it with broccoli and mashed red potatoes. This recipe is now in my permanent rotation, it’s a winner!

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27 alison July 8, 2013 at 9:29 pm

This is a great recipe, I managed to find all the ingredients, made it with rice and salad. I had very small lemons so used two, possibly a little too lemony for some but still great for me! Had a can of college chicken broth which I used though it has MSG and I usually use organic. Will do it again with the different stock and see if there’s any difference.
All of my three fussy kids enjoyed it and the bone in thighs are very economical.

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28 J Pat Dyer July 23, 2013 at 5:28 pm

This post makes me hungry for chicken. I need to try the recipe as soon as possible!

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29 alexis July 24, 2013 at 10:12 am

how many does this serve? i have a family of 8 and we usually cook for 14 so how much would i have to change the measurements to in order to feed the whole team?

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30 Joanne July 26, 2013 at 1:27 pm

The recipe should serve 4 people, we suggest making 3 to 4 batches.

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31 Susan Pettus July 25, 2013 at 4:59 pm

Discovered your website last week. The lemon chicken and the parmesan chicken were both a hit at my house. Returning over and over again to your website to try more and more of your recipes. My dad is 93 years old and I can’t wait to make these chicken dishes for him when I visit in September.

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32 Joanne July 26, 2013 at 10:27 am

So glad you’ve found us :)

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33 Pat September 9, 2013 at 12:18 pm

What is your website? I enjoyed this recipe and would like to look at others you have.

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34 Joanne September 16, 2013 at 11:45 am

This is it :)

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35 kathy costantino July 29, 2013 at 1:16 am

Just wonderful. I have made this with bone in thighs, boneless thighs, bone in chicken breasts and even whole cut of chicken. One of my new favorite recipes

thanks

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36 Sana August 17, 2013 at 4:43 pm

Hi,
So glad to have found your blog. I was thinking of making lemon chicken since so many days and scouring the web for a perfect recipe. I have only skinless chicken legs and thighs but bone in. just now I marinated the chicken in lemon juice, salt, pepper and garlic. And while mixing I saw that my marinade is reddish due to the chicken blood. So gross! Should I throw away the marinade and start over? I just thought marinating the chicken in the above ingredients would help it get moist as I have skinless chicken. Please reply soon, I am serving this tonight. Also what would be good sides to go with this? Sorry about many questions. Thanks

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37 Adam August 17, 2013 at 5:31 pm

Hi Sana, No need to throw anything away. After you’re happy the chicken has marinated (we wouldn’t go past 2 hours), just remove the chicken from the marinade and discard the marinade. Then, if you want to be extra thorough, go ahead and rinse the chicken with fresh water and pat dry (the marinade and all its flavor will have been absorbed by the chicken so it won’t un-do your work). Also, don’t be surprised if the chicken discolors a little on the outside — the acid in the lemon juice can sometimes do that when the chicken has sat in it for a long time. If you’re following our recipe from there, don’t use the leftover marinade when cooking. Instead, start with additional lemon juice and chicken stock. Hope that helps!

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38 Sana August 17, 2013 at 11:55 pm

Thank you so much for your quick reply. I was amazed by this recipe. This is my first time making lemon chicken. We were supposed to share it with someone but it was so good that we hardly had any leftovers. I did wash off my chicken after marinating for 2 hours and followed your recipe from there. It was a hit with some mashed potatoes, perfectly moist and succulent.
Thanks. :)

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39 Maureen August 23, 2013 at 8:50 pm

Oh my God this was delicious I will definately make it again…a keeper
instead of using the thyme and oregano I used Italian seasoning as I did not have the thyme and oregano separately

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40 Rh September 3, 2013 at 1:10 am

Yes, it turned out well! The preparation took me awhile, but I think I can be more efficient next time.

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41 samantha September 4, 2013 at 11:22 pm

This was amazing!!! Best new recipe I’ve tried in a long time. And so simple. Was out of oregano, so used basil and Parsley in its place. Also used ground mustard, worked just fine. THANK YOU FOR SHARING!!

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42 Cf September 12, 2013 at 11:11 pm

This recipe was soo good! I will definitely make it again! Thanks

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43 Dawn September 13, 2013 at 10:40 pm

Wow, this was really good and easy! I used a Dutch oven and it worked great. My husband said he could seriously swim in the sauce! Thank you for the recipe and video! 5 stars!

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44 Joanne September 16, 2013 at 11:25 am

“swim in the sauce” … love it!

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45 kate September 19, 2013 at 7:00 pm

This was phenomenal. Thank you.

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46 Tierra September 29, 2013 at 3:31 pm

Can this be made with chicken breast instead of thighs?? If so will it still taste the same??

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47 Joanne September 30, 2013 at 2:56 pm

Yes, we have made this with chicken breast (so have other commenters). The chicken thighs are a little more moist, but the flavors will be very similar.

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48 Sarah October 4, 2013 at 1:47 pm

I have this on my menu for this week, I’m so excited. I have a question about the sauce, I’m currently breastfeeding my baby and can’t have any dairy, could I just omit the butter or do you have a suggestion for a dairy free substitute?

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49 Joanne October 6, 2013 at 11:58 am

Yes, simply omit the butter and flour at the end. To thicken the sauce, try using a little cornstarch mixed with water instead of the flour/butter paste. Start with a mixture of 1 teaspoon cornstarch + 1 teaspoon water. Bring the sauce to a simmer then add the cornstarch mixture (while whisking). If it is too thin, repeat until thick enough. OR, skip the thickening all together. The sauce is will be thin, but will taste great.

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50 nikki October 5, 2013 at 8:07 pm

Hi. I stumbled across your beautiful picture of the Lemon chicken on Pinterest. I NEVER cook. I’m married to a chef, and he does all the cooking. Im very lucky because I really hate cooking. Im not sure why I decided to try this recipe, but I did and it was AMAZING! It turned out awesome and it wasn’t too difficult. My husband and daughter loved it. Thanks so much- I’ll definitely make it again and again!

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51 Joanne October 6, 2013 at 11:51 am

Oh, we’re so glad you found us. We love this chicken recipe, too :)

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52 Candace October 16, 2013 at 7:30 pm

Tried this out a few weeks ago with some of my friends, we all loved it and am making it again tonight for dinner….YUM!!!!!

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53 Joanne October 17, 2013 at 12:12 pm

So glad you enjoyed it!

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54 hayley October 20, 2013 at 11:48 am

WOW!

I cant wait to cook this tonight- can i use a lime as sustitute for lemon or will this ruin it?

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55 Joanne October 21, 2013 at 9:12 am

We really love the lemon in this. You could try lime, but it will be pretty intense (we don’t mind that with lemon, but not sure we would enjoy the same with lime).

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56 Radhika October 24, 2013 at 7:12 am

this looks great! i don’t have an oven at the moment so can I continue cooking on the stove on low heat and cover with a lid? Will it be just as juicy and crisp as it looks? I know it probably wont turn out as great if baked, but how long would you recommend I cook it for if on the stove?

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57 Joanne October 30, 2013 at 10:04 am

You will loose some crispness, but the chicken will cook through just fine. Cook the chicken 20 to 25 minutes then check for doneness.

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58 Lynda October 28, 2013 at 12:09 am

This was so good! Thank you for sharing.

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59 jessica October 31, 2013 at 4:52 pm

This is sooo yummy!!! Very moist and my fiance’ loved it as well. Getting ready to make it again right now. The sauce was delectable and the timing in the oven was right on point. We had lots of leftovers as well which is nice, but they went very quickly the next day!!

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60 Steven November 10, 2013 at 8:01 am

What can you use if you do not have a skillet?

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61 Joanne November 11, 2013 at 11:04 am

Any oven-safe pan wide pan will work. If you do not have one, brown the chicken on top of the stove then transfer everything to a baking dish and continue the recipe in the oven.

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62 Polly Jane December 5, 2013 at 9:21 pm

Love this dish! :) :)

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63 Johanna December 9, 2013 at 9:48 pm

Great recipe! Really enjoyed the lemon chicken!
I used skinless and boneless thighs, and used a larger quantity than what was called for. Thus, my pan ended crowded, but even without the crisp top, the dinner was most enjoyable.
Looking for some advice: I buy this natural boneless and skinless chicken thighs. They are so fatty! I cannot believe how fatty they are. I ended up cutting close to 1/2 pound of fat out, from 3.4 lbs of chicken thighs. It took me 45 minutes to do. I have tried different brands, but they are still fatty. But the ones tonight were super… Any advice in how to cut down on removing the fat? I cannot spend so much time prepping, thus I avoid chicken most of the time now.

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64 Adam December 11, 2013 at 9:46 am

We usually buy chicken from Trader Joes, Whole Foods or Mom’s (we’re lucky to have all three near our home). We haven’t really had any issues with too much fat. You could try the recipe with chicken breast – other commenters have had success with it.

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65 Janis H December 18, 2013 at 8:35 pm

Was sitting and wondering what to make for dinner with a split bone in chicken breast and some lemons. Found this recipe and cooked it up tonight for dinner. Delicious! Made 2 slight alterations – used marjoram instead of oregano (was out of oregano) and after spreading mustard mixture on chicken I covered with a light dusting of freshly ground pepper (like the taste with lemon). Highly recommend serving with rice to absorb the tasty sauce. Thank you so much for sharing! Happy Holidays!

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66 Teddy Gotsch December 29, 2013 at 10:34 pm

Dear Adam and Joanne,

This is the most scrumptious, lemony chicken I have EVER had!!!! Every time I make this, my guest’s mouths start watering because of the lemon herb smell. This is the best recipe I have EVER tasted!!!!

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67 Joanne December 30, 2013 at 11:07 am

Thanks Teddy. So glad you liked it!

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68 Dee January 3, 2014 at 8:55 pm

I made this chicken tonight and yes, it is DELICIOUS. I added sauteed onions to the top of the finished dish & everyone loved that. I do have a question though. How can I follow this recipe & make it less oily? There was still a good bit of oil in the pan after I removed the chicken & I just added the lemon zest, broth etc to the pan as per the instructions. But it was pretty oily. That’s my only hesitation. What did other people do to lessen the oil? Thanks!

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69 Joanne January 7, 2014 at 11:28 am

You could pour out extra oil before adding the stock. Also, feel free to skip the butter at the end.

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70 Maria January 12, 2014 at 8:42 am

Amazing taste and the chicken was so juicy! I served it over white rice and my family loved this dish.

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71 Suz January 13, 2014 at 7:29 pm

This was great, and goes in the rotation. I served it with roasted Greek potatoes and roasted green beans. I also used both thighs and boneless breast, and both were perfect. I think the pat of butter was essential but I’m not sure that the tablespoon of flour did much – without that, this recipe is gluten free. :) . Also, for anyone watching their sodium, I completely forgot to add the kosher salt and honestly didn’t miss it.

For anyone curious about putting the pan in the oven – just go buy a cast iron skillet. They aren’t expensive and you’ll use it in this manner (searing then baking) for all kinds of things.

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72 amber January 23, 2014 at 10:07 pm

Ok, the rub did not adhere to the chicken thighs. What rub was left cooking at 375,burnt. I can not believe I was the only one that has problems? Really?

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73 Joanne January 30, 2014 at 12:52 pm

Bummer. Sorry things didn’t work out for you! The rub should become browned, but should not be burnt. Maybe a slightly lower temperature for searing the chicken would be best in the future?

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74 Lynne Bauereiss January 26, 2014 at 8:11 pm

I made this for the first time tonight, and it was truly fabulous. The video was very helpful and the ingredients were items I already had on hand. Thanks so much for sharing this recipe – my husband claimed it to be restaurant quality! I’ll sure make this again. Yum!

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75 Steve February 6, 2014 at 7:47 am

This was amazing! Just got done eating this. This was the first time i have made lemon chicken. Thanks so much for this recipe. I used Chicken breast instead of the thighs and left the bone in. I also use yellow mustard…i will be making this again.

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76 Jessica February 9, 2014 at 9:47 pm

I’ve made this twice in the past week and my family loves it! Great flavor, moist and super easy. I did add a little white wine:)

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77 Jessica February 9, 2014 at 9:47 pm

I’ve made this twice in the past week and my family loves it! Great flavor, moist and super easy. I did add a little white wine:)

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78 JT February 10, 2014 at 6:45 am

Glad I found your site. I didn’t have the exact ingredients for this dish but I improvised a bit (dijon mustard, lemon extract for the lemon rind). I went a little easy on the mustard because some of my family doesn’t like mustard. Once everything is cooked together, the mustard didn’t stand out. I used bone-in chicken breast. I rubbed some of the seasoning under the skin. I had to double this and while I have a cast iron pan, it was too small for my needs. I seared the chicken and put it in a bigger roasting pan. Very good results. I will definitely try this again, using the listed ingredients. I can’t wait to try this with chicken thighs!

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79 Scarlett February 11, 2014 at 7:35 pm

I followed the ingredients to a T, but felt it was too lemony. i used chicken breasts,not sure why that would make a difference. Don’t get me wrong, I loved the recipe,but might try 1/8 c. lemon juice and 1.5 C chicken stock.

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80 Ana February 16, 2014 at 7:10 pm

i just want to tell u guys that you are the best.
this recipe is so delicious. you guys make everything easier.
I used fresh thyme and oregano so yummy.
thank you very much.

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81 Joanne February 20, 2014 at 11:00 am

Thanks Ana! You are so sweet :)

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82 Faith February 22, 2014 at 10:57 pm

this is really delicious but i made some modifications to my personal taste. i double the mustard, added more lemon juice, and added a bunch of red chard to the baked stage (washed and sliced) for more greens. yum! good starting point and great over brown rice. i also don’t do the flour/butter portion at the end and instead add a tbps of corn starch to the broth mixture to cut fat.

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83 Lou February 23, 2014 at 8:06 pm

Delicious, especially sauce. Only had chicken breasts and they came out moist and flavorful but will try next time with thighs which I really prefer. Served with rice and sautéed mushrooms, fresh parsley sprinkled on top. Added a bright green arugula/romaine salad also. Quick and super tasty dinner. Thank you. Looking forward to trying some of your other recipes!

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84 Sheena March 1, 2014 at 8:33 am

This sounds amazing! I would like to make it for a buffet next weekend – can I freeze it? How would you reheat it?
Do you have any one pot recipes for chicken thighs that I could cook and freeze ahead?
So glad I found this site!

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85 Joanne March 3, 2014 at 9:56 am

Hi Sheena, you can freeze this, just remember the crispy skin will not be as crispy when reheated. We would just reheat in the oven until warmed through.

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86 Barry Prentice March 16, 2014 at 11:13 am

This is the best lemon chicken I have ever Made.

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87 Joanne March 17, 2014 at 2:48 pm

Nice! Thanks for coming back and sharing.

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88 Kim March 18, 2014 at 3:04 pm

I doubled the recipe for dinner with friends. The recipe was very easy to follow, the flavors were excellent and the chicken stayed moist, even when reheated. Give this a try, you wont be disappointed!

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89 Adam March 18, 2014 at 4:17 pm

So glad you and your friends enjoyed the chicken. Thanks for coming back and commenting.

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90 Jennifer Waters March 20, 2014 at 7:19 pm

Came across your recipe on pinterest and it was great! Thanks for sharing!
Oh, and I just love how you say “…I just love that”, sweet!

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91 Joanne March 21, 2014 at 1:17 pm

Thanks! Glad you enjoyed it!

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92 Katy Held April 7, 2014 at 8:26 pm

This is our new favorite chicken recipe!! I told my husband I thought I would make this again, and he said, “Tomorrow is fine.” Can’t get much better than that!

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93 Adam April 8, 2014 at 11:36 am

Perfect! So glad you both loved it!

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94 Chelsea April 17, 2014 at 5:07 pm

This is one of my all time favorites. I found this recipe about a 9 months ago and have probably made it about twice a month since. My husband is in love with it!

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95 Joanne May 12, 2014 at 1:27 pm

That’s so awesome! So happy you enjoy it so much.

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96 Donna April 19, 2014 at 2:17 pm

Hi, I was wondering if I can use chicken breast instead of chicken thigh???

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97 Joanne April 23, 2014 at 2:24 pm

Yep, chicken breast will work well.

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98 sue April 28, 2014 at 12:37 am

Tried this recipe tonight with chicken breast – turned out awesome, so tasty – loved it!!

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99 maggie May 13, 2014 at 12:24 pm

Can I give it 10 stars?!?! Usually my first time with a new recipe ends with “Eh, it’s ok. Now I know what to do next time.” This one? Was perfect to a T. Thank you for providing a new staple to my weekly meal planning!

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100 Joanne May 16, 2014 at 11:30 am

Aww, thanks! So glad you enjoyed it :)

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