Lemon Chicken
User Reviews
5
Lemon Chicken
Description
The Lemon Chicken recipe centers on searing chicken thighs with skin-on and bone-in to develop a crispy, golden crust. After browning, the pan juices are infused with garlic and deglazed with lemon juice and chicken stock, which together with dried oregano, thyme, and fresh parsley create a bright and herbaceous sauce. The chicken then finishes cooking in a hot oven, allowing the flavors to meld and the meat to become tender and fully cooked.
This method produces a pleasing contrast between crispy skin and juicy interior, accented by the tartness of fresh lemon juice and the warmth of herbs. The garlic aroma enhances the savory profile without overpowering the lemon’s brightness.
Once cooked, the chicken is garnished with additional parsley and lemon slices which add freshness and visual appeal. This dish pairs well with simple sides like rice, roasted vegetables, or a green salad.
If using dry white wine in place of chicken stock, a Sauvignon Blanc, Chardonnay, or Pinot Grigio will enhance the flavor subtly. Adjust seasoning at the end to taste.
Ingredients
- 6-8 chicken thigh trimmed of excess fat, skin on bone in
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons olive oil divided
- 1 ½ tablespoons garlic minced or crushed
- ¼ cup lemon juice
- ¼ cup chicken stock or broth, or a dry white wine for extra flavour!
- 2 teaspoons oregano dried
- 1 teaspoon thyme dried
- 1 tablespoon parsley chopped, plus extra to garnish, fresh
- 4 lemon for garnish, slices
Instructions
- Preheat oven to 220°C | 430°F. Thoroughly pat thighs dry with paper towel. Season with salt and pepper.
- Heat 2 teaspoons of oil in a large oven-proof pan or skillet over medium-high heat. When pan is HOT, sear chicken skin-side down for 8-10 minutes, until crispy and golden browned. Flip and sear the underside for another 8 minutes, until the meat is golden.
- Move thighs to the side and add the garlic to the pan juices. Sauté until fragrant (30 seconds). Pour in the lemon juice and stock, then add in the herbs.
- Transfer chicken to hot oven and roast until completely cooked through (about 15-20 minutes).
- Garnish with extra parsley; taste test and adjust salt and pepper, if needed. Serve with lemon slices.
Notes
- Dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio may replace chicken stock for a nuanced flavor.
- Pat chicken thoroughly dry before searing to achieve crispy skin.
- Garnish with fresh parsley and lemon slices for added freshness and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 14g | 5% |
| Protein | 37g | 74% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 213mg | 71% |
| Sodium | 775mg | 32% |
| Potassium | 675mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 534IU | 11% |
| Vitamin C | 69mg | 77% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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