Easy Lemon Chicken

Easy Lemon Chicken Recipe


  • 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 salt
  • 2 tablespoons olive oil (1 tablespoon for rub, 1 tablespoon for cooking)
  • 1/4 cup lemon juice (about 1 lemon)
  • 1 1/4 cups chicken stock
  • 2 garlic cloves, smashed
  • 1 tablespoon butter
  • 1 tablespoon flour


  1. Heat oven to 400 degrees F (200 degrees C).
  2. Stir mustard, 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 teaspoon of the olive oil in a small bowl.
  3. Stir remaining lemon zest (2 teaspoons), lemon juice and the chicken stock in another bowl or jug.
  4. Use your fingers or a brush to coat chicken on both sides with the rub.
  5. Heat remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Add smashed garlic then cook about 1 minute until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil.
  6. Now, add chicken, skin-side down into the hot oil and cook 2 to 3 minutes or until the skin has turned golden brown.

Read more: http://www.inspiredtaste.net/18649/easy-lemon-chicken-recipe/#ixzz2EsvMfQoj

1 comment:

  1. Hiya
    The recipe seems incomplete, after browning it. How long is it baked and is the stock mixture added and the chicken baked or is it added in small quantities ?