Lemon Chicken
Roast Lemon Chicken thighs with crispy, pan-seared skin then oven baked for tender and juicy flesh. Your new favourite chicken recipe is here! With a kick of garlic and aromatic herbs, this recipe is incredibly simple to make with minimal ingredients and maximum flavour!
Servings: 4 people
Ingredients
- 6-8 skin on bone in chicken thighs 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 parsley chopped, plus extra to garnish
- 4 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: 542kcal | Carbohydrates: 14g | Protein: 37g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 213mg | Sodium: 775mg | Potassium: 675mg | Fiber: 4g | Sugar: 3g | Vitamin A: 534IU | Vitamin C: 69mg | Calcium: 80mg | Iron: 3mg