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
  • 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.


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