Easy Lemon Chicken Recipe
Try this Easy Lemon Chicken Recipe recipe
Try this Easy Lemon Chicken Recipe recipe
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon kosher salt
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dried thyme
- 1 tablespoon unsalted butter
- 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
- 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
- 2 garlic cloves smashed
- Carbohydrate 1.91320812523507 g
- Cholesterol 150.51409655 mg
- Fat 29.0292983468216 g
- Fiber 0.348546871047975 g
- Protein 29.8070867996418 g
- Saturated Fat 9.30716044306033 g
- Serving Size 1 1 Serving (180g)
- Sodium 272.683050460547 mg
- Sugar 1.5646612541871 g
- Trans Fat 1.87523818864253 g
- Calories 395 calories
Step-by-step
- Heat oven to 400 degrees F (200 C).
- 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.
- 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 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 the 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 (79 C).
- 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: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, delicious, and healthy meals that the whole family will enjoy. This Easy Lemon Chicken recipe has become a staple in our weeknight rotation, and for good reason. It's incredibly flavorful, surprisingly easy to make, and leaves me with enough time to actually enjoy dinner with my family, instead of just rushing through it.
The beauty of this recipe lies in its simplicity. The ingredients are readily available – no exotic trips to specialty stores required – and the cooking process is straightforward enough for even the most novice cooks to master. The vibrant lemon flavor cuts through the richness of the chicken, creating a balance that satisfies without weighing you down. The skin crisps beautifully in the oven, offering a delightful textural contrast to the juicy, tender meat underneath.
I often adapt this recipe based on what's in my fridge. Sometimes I'll add a sprinkle of red pepper flakes for a touch of heat, or swap the chicken thighs for breasts, depending on what's on sale. The flexibility of this recipe makes it a perfect blank canvas for culinary creativity. Feel free to experiment with different herbs and spices to find your perfect flavor combination. And don’t be afraid to get creative with the sides! Roasted vegetables, a simple green salad, or even creamy mashed potatoes all pair wonderfully with this dish.
One of the best parts about this recipe is the minimal cleanup involved. Everything cooks in one pan, reducing the number of dishes to wash at the end of a long day. This, in itself, makes this recipe a winner in my book!
Beyond the ease and deliciousness, this recipe also prioritizes healthy eating. Chicken is a lean protein source, packed with essential nutrients. The lemon and herbs add a burst of flavor without relying on heavy creams or sauces. This means you're getting a meal that's both satisfying and good for you – a rare find in the world of quick weeknight dinners.
So, whether you're a seasoned chef or a complete beginner in the kitchen, I highly recommend giving this Easy Lemon Chicken recipe a try. It’s a recipe that's sure to become a family favorite, providing a delicious and stress-free weeknight dinner solution that everyone will appreciate.
Tips and Variations:
- For extra crispy skin: Pat the chicken thighs dry before applying the rub to help achieve extra crispiness.
- Spice it up: Add a pinch of red pepper flakes to the rub for a touch of heat.
- Make it a complete meal: Serve with roasted vegetables, a simple salad, or mashed potatoes.
- Use different herbs: Experiment with rosemary, sage, or parsley instead of oregano and thyme.
- Make it ahead: The chicken can be prepped ahead of time and stored in the refrigerator until ready to cook.
This easy lemon chicken recipe is a game-changer for busy weeknights. Give it a try and let me know what you think!
Ingredients you'll need:
Here's a quick rundown of what you'll need to make this delicious dish:
- 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
- 2 garlic cloves, smashed
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter
