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.

Grilled Lemon Garlic Chicken Wings RecipeYou 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.

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 49 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
  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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128 comments… Leave a Comment

  • 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!!!

  • Sam November 6, 2015, 7:16 pm

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

  • Joseph September 20, 2015, 9:11 pm

    Love this recipe. First time I made it as is. Wife and I loved it but kiddos were not too keen on it. Second time I added a little agave nectar to sweeten it up a bit and the kiddos ate it all up!

  • Kasia August 10, 2015, 12:02 pm

    Although we live in Poland we have this summer exactly like in Greece.
    So I chosen your recipe for a chicken with lemon.
    And it was just 10/10.
    Great one.
    Thank you and love from Poland/Krakow.

  • Kat May 9, 2015, 6:49 pm

    Eveytime I have chicken thighs, I go straight to this recipe! I love it and so does my hubby :)

  • Alonso lujano May 7, 2015, 11:21 pm

    Great dish I tried it twice, just need it to come back a see again the recipe,
    Plsee post more if posible
    This recipe is easy and delicious, we served it with steam vegetables and rice
    100 % recommend it


  • Priyanka April 17, 2015, 5:50 am

    This has been long due and i should have mentioned this before! I love your youtube channel and all your recipes! This one is due for this coming weekend! Thanks a ton for such wonderful recipes! :)

    • Joanne April 21, 2015, 1:02 pm

      Thank you so much, you are very sweet :)

  • Susie March 9, 2015, 4:12 pm

    Yummy. I added paprika and some finely minced garlic to the rub.

  • Teresa February 21, 2015, 2:36 pm

    I made this recipe as written, except for the oregano/thyme. I didn’t have them, so replaced with italian seasonings. Everyone in my family loved it. I served the chicken over baked rice and boy, was it delicious. It has become one of my monthly, go to chicken recipes. Thanks for sharing!!

  • Cat Arias February 12, 2015, 2:38 pm

    This is one of my favorite dishes of all time. I make it to wow dinner guests. It is easy, delicious, and presents beautifully! Thank you SO much!

  • Kevin Conley January 12, 2015, 8:20 pm

    We just made the Moist Lemon Chicken and LOVED IT!! Very easy to make and we had a blast making it together. Chardonnay went great with it. Thanks for a great date-night recipe!

  • Belinda January 7, 2015, 9:26 am

    I doubled the recipe using skinless, boneless thighs. Delicious! But question – Took me a very long time to thicken the sauce after removing from oven. I kept stirring and heating till it was not so thin. Guests were waiting patiently. Was it due to doubling the amount? Was I trying to get it too thick? Otherwise, seemed too thin. Thank you.

  • Suzanne December 21, 2014, 8:52 pm

    Can’t stop making this dish. For those asking about chicken breasts instead of thighs, YES! It’s lovely.

    I’ve been playing with it, it’s so versatile. I’ve been adding some sherry, more lemon, and instead of oregano and thyme, Greek seasonings.

    Just made it tonight – double up on the sauce cause its REALLY good! I served it with Greek roasted potatoes and steamed broccoli. Then I dumped a bunch of capers (because I love them so) and some really nice grated Parmesan on top, and I spooned the sauce all over everything.

    I guess its the combination of grainy mustard and real lemon that makes it so nice. You can do a lot with this dish.

  • chinjillavanilla November 24, 2014, 5:13 pm

    This recipe reminded me of an oregano chicken we used to get at a middle eastern place. I am having a hard time waiting while it finishes in the oven right now! It smells so good and the flavor mix is one I tried to duplicate myself without much success. Thanks for this awesome recipe!!

  • Joy November 21, 2014, 3:57 pm

    This recipe is too good to be true. Love the sauce – love, love, love. Chicken is so juicy and flavorful. House smells wonderful on a cold autumn day.

    I’m a new cook so your video let me see how to brown chicken. I did pat w/paper towel but should have made drier. And pulled on it before it had browned.

    So the sauce is supposed to be truly ‘slightly’ thickened. Mine was just ‘barely’ but maybe that’s the same. Love it as I think of it.

    What a wonderful name for this webpage. I will be trying more. For some reason the stars aren’t lighting up for me. It’s 5 stars. Correct if you can.

  • Sandra November 18, 2014, 3:27 pm

    Hi! I saw this recipe and would love to try it for tonights dinner. I don’t have the thighs but I did notice another comment were you responded that chicken breast could also be used. My question is, I have all of the other ingredients minus the chicken stock. I actually don’t have any stock at home, is there anything else that I can substitute or can I omit that part all together?

    Thank you kindly!

  • Veronica November 17, 2014, 10:15 pm

    Love this! I actually don’t have an oven, so instead of baking the chicken, I put a cover on my pan and let the chicken cook in the sauce. Turned out so flavorful and moist!

    • Carissa August 26, 2015, 9:45 pm

      Hi I’m wondering How long did u cook it for when u just covered it instead of putting it in the oven?

  • Tiffany October 8, 2014, 8:25 pm

    the chicken was great! I followed the recipe exact and to ,my amazement it was awesome! Some recipes I follow and never turn out well but this was a hit! I never use chicken thighs but I will def again

  • Rochelle September 29, 2014, 2:36 pm

    This recipe is delicious. I was tired of eatting plain chicken but You Guys put a twist on it. Thank you so much.

  • mary September 23, 2014, 8:14 pm

    Just made it! Just ate it! So easy but looks so elegant! I will make it again and add a little white wine to the sauce. Perfect with gently steamed green beans.

  • Peter September 22, 2014, 7:39 pm

    Made this tonight
    Second time in as many weeks
    Family loves it
    Added capers tonight (couldn’t resist as I had some)
    Good, but not as good without

  • Peter September 2, 2014, 7:26 pm

    I used your recipe to a t but I also doubled it
    Cooked in a tagine
    Really good
    Family was all over the kitchen after ten minutes of cooking
    The tagine is a great vessel to cook this recipe

  • Larissa August 26, 2014, 5:05 pm

    Great recipe! Just added to my list! My husband loved it and hè is very picky!

  • KennyK July 31, 2014, 5:38 am

    omg…. soo good never made anything like this before.. Had some chicken that accidentally brought with the skin on so thought id try something that included it. Sooo good adding to my list of regular recipes!

  • Helen May 31, 2014, 10:30 pm

    Just had my daughter and grandsons over for supper and the lemon chicken was a hit! Everyone emptied their plates…served it with roasted potatoes, zesty green beans and corn on the cob. I think I would like to try it with pasta and thicken the sauce, I didn’t bother tonight and it was still delicious! . 5

  • Helen May 31, 2014, 2:05 pm

    I have never seen so many excellent reviews for another recipe…I LOVE chicken and lemon and am making this tonight! I’ll use chicken breasts as I have to watch the fat content so I probably will thicken it with cornstarch as well…although it looks good enough to not even bother thickening! (maybe a little tsp. of butter!).

  • maggie May 13, 2014, 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!

    • Joanne May 16, 2014, 11:30 am

      Aww, thanks! So glad you enjoyed it :)

  • sue April 28, 2014, 12:37 am

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

  • Donna April 19, 2014, 2:17 pm

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

    • Joanne April 23, 2014, 2:24 pm

      Yep, chicken breast will work well.

  • Chelsea April 17, 2014, 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!

    • Joanne May 12, 2014, 1:27 pm

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

  • Katy Held April 7, 2014, 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!

    • Adam April 8, 2014, 11:36 am

      Perfect! So glad you both loved it!

  • Jennifer Waters March 20, 2014, 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!

    • Joanne March 21, 2014, 1:17 pm

      Thanks! Glad you enjoyed it!

  • Kim March 18, 2014, 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!

    • Adam March 18, 2014, 4:17 pm

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

  • Barry Prentice March 16, 2014, 11:13 am

    This is the best lemon chicken I have ever Made.

    • Joanne March 17, 2014, 2:48 pm

      Nice! Thanks for coming back and sharing.

  • Sheena March 1, 2014, 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!

    • Joanne March 3, 2014, 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.

  • Lou February 23, 2014, 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!

  • Faith February 22, 2014, 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.

  • Ana February 16, 2014, 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.

    • Joanne February 20, 2014, 11:00 am

      Thanks Ana! You are so sweet :)

  • Scarlett February 11, 2014, 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.

  • JT February 10, 2014, 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!

  • Jessica February 9, 2014, 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:)

  • Jessica February 9, 2014, 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:)

  • Steve February 6, 2014, 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.

  • Lynne Bauereiss January 26, 2014, 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!

  • amber January 23, 2014, 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?

    • Joanne January 30, 2014, 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?

  • Suz January 13, 2014, 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.

  • Maria January 12, 2014, 8:42 am

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

  • Dee January 3, 2014, 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!

    • Joanne January 7, 2014, 11:28 am

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

  • Teddy Gotsch December 29, 2013, 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!!!!

    • Joanne December 30, 2013, 11:07 am

      Thanks Teddy. So glad you liked it!

  • Janis H December 18, 2013, 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!

  • Johanna December 9, 2013, 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.

    • Adam December 11, 2013, 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.

  • Polly Jane December 5, 2013, 9:21 pm

    Love this dish! :) :)

  • Steven November 10, 2013, 8:01 am

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

    • Joanne November 11, 2013, 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.

  • jessica October 31, 2013, 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!!

  • Lynda October 28, 2013, 12:09 am

    This was so good! Thank you for sharing.

  • Radhika October 24, 2013, 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?

    • Joanne October 30, 2013, 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.

  • hayley October 20, 2013, 11:48 am


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

    • Joanne October 21, 2013, 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).

  • Candace October 16, 2013, 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!!!!!

    • Joanne October 17, 2013, 12:12 pm

      So glad you enjoyed it!

  • nikki October 5, 2013, 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!

    • Joanne October 6, 2013, 11:51 am

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

  • Sarah October 4, 2013, 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?

    • Joanne October 6, 2013, 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.

  • Tierra September 29, 2013, 3:31 pm

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

    • Joanne September 30, 2013, 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.

  • kate September 19, 2013, 7:00 pm

    This was phenomenal. Thank you.

  • Dawn September 13, 2013, 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!

    • Joanne September 16, 2013, 11:25 am

      “swim in the sauce” … love it!

  • Cf September 12, 2013, 11:11 pm

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

  • samantha September 4, 2013, 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!!

  • Rh September 3, 2013, 1:10 am

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

  • Maureen August 23, 2013, 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

  • Sana August 17, 2013, 4:43 pm

    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

    • Adam August 17, 2013, 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!

      • Sana August 17, 2013, 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. :)

  • kathy costantino July 29, 2013, 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


  • Susan Pettus July 25, 2013, 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.

    • Joanne July 26, 2013, 10:27 am

      So glad you’ve found us :)

      • Pat September 9, 2013, 12:18 pm

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

  • alexis July 24, 2013, 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?

    • Joanne July 26, 2013, 1:27 pm

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

  • J Pat Dyer July 23, 2013, 5:28 pm

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

  • alison July 8, 2013, 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.

  • Nancy July 1, 2013, 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!

  • Erin June 3, 2013, 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!

  • Elyse May 14, 2013, 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!

  • Clair April 15, 2013, 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.
    From New Zealand

  • Heike March 18, 2013, 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.

  • Terry March 13, 2013, 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!

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

    Turned out good!!!

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

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

  • Veronica March 13, 2013, 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!

  • Linda February 25, 2013, 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.


  • Kelly February 14, 2013, 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!

  • Cathy O February 9, 2013, 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!

    • Joanne February 10, 2013, 1:31 pm

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

  • Ashlee February 8, 2013, 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!

    • Joanne February 10, 2013, 1:33 pm

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

  • Theresa Kruse December 31, 2012, 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!

  • Philippe December 11, 2012, 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


  • Janice Martin December 10, 2012, 3:22 pm

    what is whole grain mustard?

    • Joanne December 10, 2012, 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.

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

    What dried herbs are best to use?

    • Joanne December 9, 2012, 3:06 pm

      We used dried oregano and thyme.

  • lupe leon diaz December 7, 2012, 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

  • Ève-Line December 5, 2012, 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!

  • Chung-Ah | Damn Delicious December 5, 2012, 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!

  • Raquel (Thoughtful Eating) December 4, 2012, 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!

  • Jess December 3, 2012, 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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