Lemon Chicken
Roast Lemon Chicken thighs with crispy skin pan, seared then oven baked for tender and juicy chicken full of flavour! Your new favourite chicken recipe is here! With a kick of garlic and a touch of herbs, simple to make with minimal ingredients and maximum flavour!
Servings: 4 people
Calories: 510kcal
Ingredients
- 6-8 chicken thighs skin-on, bone-in, trimmed of excess fat
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil divided
- 1 1/2 tablespoons garlic minced or crushed
- 1/4 cup lemon juice
- 1/4 cup chicken stock or broth (or a dry white wine for extra flavour!)*
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon fresh chopped parsley, plus extra to garnish
- Lemon slices for garnish
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
*If using a dry white wine instead of chicken stock/broth, use a Sauv Blanc, Chardonnay or Pinot Grigio.
Nutrition
Calories: 510kcal | Carbohydrates: 4g | Protein: 36g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 212mg | Sodium: 772mg | Potassium: 520mg | Vitamin A: 495IU | Vitamin C: 11.7mg | Calcium: 49mg | Iron: 2.4mg