Easy Lemon Chicken Recipe with Herbs

We can not even begin to tell you how much we love this easy lemon chicken. It’s far from boring. Instead the chicken is juicy, flavorful and easy to make. Jump to the Lemon Chicken recipe 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  rub 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.

Oven Baked Chicken Breast RecipeYou 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 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.

Easy Lemon Chicken Recipe with Herbs

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.

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.

Baked Chicken thighs with lemon and herbs

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

Easy Lemon Chicken Recipe with Herbs

  • PREP
  • COOK
  • TOTAL

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. At home, we 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.

Makes 4 servings

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, see our chicken stock recipe

2 garlic cloves, smashed

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

Directions

  • Prepare Chicken
  • Heat oven to 400 degrees F.

    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.

    • Cook Chicken
    • 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 the 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 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.Easy Lemon Chicken Recipe Step 2

      • To Finish
      • 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.Easy Lemon Chicken Recipe Step 3

Adam and Joanne's Tips

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We omitted salt from the calculations since you will need to add to your tastes. We assumed 4 servings.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 319 / Protein 22 g / Carbohydrate 5 g / Dietary Fiber 1 g / Total Sugars 1 g / Total Fat 24 g / Saturated Fat 7 g / Cholesterol 127 mg
AUTHOR: Adam and Joanne Gallagher

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152 comments… Leave a Comment
  • 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.

    Reply
  • 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.

    Reply
  • 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!

    Reply
    • 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.

      Reply
  • 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!!!!

    Reply
    • Joanne December 30, 2013, 11:07 am

      Thanks Teddy. So glad you liked it!

      Reply
  • 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!

    Reply
  • 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.

    Reply
    • 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.

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

    Love this dish! 🙂 🙂

    Reply
  • Steven November 10, 2013, 8:01 am

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

    Reply
    • 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.

      Reply
  • 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!!

    Reply
  • Lynda October 28, 2013, 12:09 am

    This was so good! Thank you for sharing.

    Reply

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