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

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


  • 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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156 comments… Leave a Comment
  • Julie Parkes January 2, 2018, 3:40 am

    This was an amazing meal. The flavors were absolutely beautiful. I actually converted this to cook in my pressure cooker. I kept to the recipe but instead of the oven it was cooked in the pressure cooker. It turned out so well and my husband said that it was the best lemon chicken that I had cooked. We had it with rice and salad. Will make this again and again. Thank you for a wonderful recipe.

    • Heike February 8, 2018, 1:14 pm

      How long did you cook it in the pressure cooker?

      • Joanne February 8, 2018, 2:09 pm

        Hi Heike, We have not made this recipe using a pressure cooker, however, it is definitely possible. I’d still render and brown the skin of the chicken. Then follow the manufacturer’s guide for locking the lid and preparing to cook. I’d expect to cook on high, for 8 to 10 minutes.

  • Pat Yates December 31, 2017, 10:42 pm

    Made this chicken tonight and my family loved it! Served it over rice with a vege and clean up was so easy!

  • Sparrow August 8, 2017, 7:56 pm

    I made exactly as described and it was wonderful–my family insisted I copy out instructions in case I forgot where they came from. Loved the easy to follow steps and use the quasi-roux in other dishes. So easy! Thanks!!! People who think it’s too sour: maybe your taste is different than others, or perhaps you scraped off too much of the white (pith)–be gentle 😉

  • Olivia July 26, 2017, 7:55 pm

    This recipe turned out terrible. The chicken stock was bland and sour. Will not make again. I think I’ll stick to the traditional family recipes from now on.

    • Garry August 24, 2017, 1:29 pm

      Add honey to taste after adding the flour. That will balance the acid from the lemon.

  • Helen July 17, 2017, 8:30 pm

    Made this dish this evening, great reviews by all. Will be repeating this delicious recipe for certain. I followed the recipe fairly close with one exception….it was baked it in a Dutch oven for 40 minutes in the floured base sauce, Perfect results.Thanks for the recipe.

  • Emily Thomas June 19, 2017, 7:37 pm

    I make this recipe all the time and it’s one of my favorite chicken dishes.

  • Tina June 6, 2017, 8:42 pm

    I got compliments on this chicken, it was sooo delicious. I give it 5 Stars.

  • Angélique May 15, 2017, 8:42 am

    Bonjour, je découvre avec plaisir votre blog.Cette recette de poulet est très alléchante, je vais faire la recette dimanche et je vous dirai le résultat. Bonne journée!

  • Farida March 18, 2017, 11:25 pm

    Tried it but had to make some major changes as I found the broth bland but overly sour. I would recommend using a Meyer lemon instead of regular lemons for more flavor and less tart. I added one cup each of broth and coconut milk, along with ginger garlic parsley turmeric and a bay leaf for additional flavor and in an effort to tone down the exceptional tartness. It did the trick. Baked covered In a cast iron Dutch oven and served over cheese tortellini. No need to thicken with flour. I find it an exceptional base recipe instead.

  • Elyse March 12, 2017, 3:27 am

    I made this chicken tonight 3/11/17. It was delicious. I forgot to pat the chicken off, but the herbs still stayed on the chicken. We served it with a little bit of pasta with butter, parm and a little fresh parsley. I have made Chicken Marbella from the Silver Palate cookbook a thousand times. I was searching for a new chicken recipe. This is my new go to recipe for chicken. Both adults and kids loved it. Thank you!!!!


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