Easy Lemon Chicken Thighs with Herbs

We love this easy lemon chicken recipe.. Chicken is juicy, super flavorful and easy to prepare. Add this to your rotation; You will not regret it ! Continue with the easy Lemon Chicken Thighs recipe


How to make juicy and flavorful lemon chicken thighs

Flavorful chicken with fresh lemon, oregano, thyme, garlic and mustard. We show the recipe using chicken drumsticks, but you can swap them out for chicken breasts or even chicken thighs.


This recipe has so much flavor (read the reviews, everyone loves it). We prefer to do it Chicken thighs with bones and skin, but as mentioned earlier, you can use chicken breasts or thighs. We love cooking with chicken thighs so much that we use it to make chicken noodle soup and this Indian-inspired chicken curry.

There are two steps to make the chicken,

First, In a hot pan, sear the seasoned chicken thighs, skin side down, until the skin is golden brown Make some fat and make sure the skin is not slack.


Second, we Turn the chicken over, add the chicken broth and lemon juice to the pan and return to the oven to finish cooking.

We do it with other cuts of meat too. Discover this recipe for pork tenderloin with apples. In this recipe, we sear the pork on all sides, then pop it in the oven to finish. This method ensures that the pig, or in our case, The chicken is super tasty on the outside and perfectly cooked on the inside.


Just before serving, make a quick sauce by simmering the juice left in the pan with a little flour and butter. The flour and butter will thicken the juices and make a delicious sauce to drizzle over the chicken. I especially like to put a lot of sauce on creamy mashed potatoes.

After sharing this recipe, Many of you have asked for a slow cooker version. Our Slow Cooker Lemon Chicken melts cooked tender chicken in a lemon chicken sauce. Wow that’s good!

Updated recipe originally posted December 2012. Since posting in 2012 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne

Easy Lemon Herb Chicken Thighs

  • A COOK

These lemon chicken thighs are juicy, flavorful and easy to make. The chicken is packed with flavor thanks to fresh lemon, oregano, thyme, garlic and mustard. We like to use bone-in, skin-on chicken thighs, which we find to be more tender and palatable than chicken breasts. However, you can use chicken breast or chicken thighs.

makes 4 servings

Watch us at the recipe

will need

1 1/2 pounds chicken thighs, skin on, bone in, no fat

1 tablespoon whole grain mustard

1 tablespoon lemon zest (1 teaspoon for grating and 2 teaspoons for the sauce)

1 1/2 teaspoons dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon kosher salt

2 tablespoons olive oil (1 tablespoon for grating, 1 tablespoon for cooking)

1/4 cup (60 ml) lemon juice (about 1 lemon)

1 1/4 cups (300ml) low-sodium chicken broth, see our chicken broth recipe

2 garlic cloves, chopped

1 tablespoon unsalted butter

1 tablespoon all-purpose flour


  • prepare the chicken
  • Heat oven to 400 degrees F.

    Do the trick for the chicken. In a small bowl, combine mustard, 1 teaspoon lemon zest, oregano, thyme, salt, and 1 tablespoon olive oil. Use your fingers or a pastry brush to coat both sides of the chicken with the mustard mixture.

    In another bowl or measuring cup, combine remaining lemon zest (2 teaspoons), lemon juice, and chicken broth. Put aside.

    • cooking the chicken
    • Heat the remaining tablespoon of oil in a large ovenproof skillet or skillet over medium-high heat. Add the crushed garlic and cook for about 1 minute or until you can smell the roasted garlic and the garlic is browned around the edges. Remove and discard the garlic, but leave the oil.

      Place the chicken, skin-side down, in the hot garlic-infused oil and sauté for 2 to 3 minutes, or until the skin is golden brown.

      Turn the chicken over and then add the lemon juice mixture from earlier. Stir, then place the pan in the oven and bake for 25 to 35 minutes, or until a thermometer inserted into the thickest part of the chicken reads 175 degrees F.

      • End
      • Remove the pan from the oven, then transfer the chicken to a plate and cover with foil. There should still be some liquid in the pan. Place the pan over medium heat and bring the liquid to a simmer.

        In a small bowl, mix together the butter and flour with your fingers to form a dry, crumbly dough. Stir the flour and butter into the sauce. The sauce will thicken slightly and become glossy. Return the chicken to the pan and serve.

Advice from Adam and Joanne

  • Nutritional Facts: The nutritional values ​​given below are estimates. We use the USDA database to calculate approximate values. We left the salt out of the calculations as you may need to add a little depending on your taste. We assume four servings.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/4 of the recipe / calories 319 / protein 22g / carbohydrates 5g / fiber 1g / total sugar 1g / total fat 24g / Saturated Fatty Acids 7g / cholesterol 127mg

AUTHOR: Adam and Joanne Gallagher

Article content is collected and compiled by:

Source : inspiredtaste.net

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