Description
Juicy Lemon Chicken Thighs are a quick and flavorful option for an easy dinner or weeknight meal. This family dinner recipe features bright lemon flavors and tender chicken thighs that everyone will love.
Ingredients
Scale
- 1 ½ 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 ½ 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
- 2 garlic cloves smashed
- 1/4 cup 60ml lemon juice from 1 large lemon
- 1 ¼ cups 300ml low-sodium chicken stock see chicken stock recipe
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
Instructions
- Warm your oven to 400°F 204°C.
- Make a mustard rub by mixing mustard lemon zest 1 teaspoon oregano thyme salt and a tablespoon of olive oil then coat the chicken thighs with it on both sides.
- In a separate container mix the remaining lemon zest lemon juice and chicken stock and set aside.
- Heat the remaining olive oil in an oven-safe skillet over medium heat.
- Add crushed garlic and cook until it smells toasted and slightly browned about one minute then discard the garlic.
- Place chicken skin-side down in the skillet and cook until skin is golden about two to three minutes.
- Turn the chicken over add the lemon juice mixture and transfer the skillet to the oven baking for 25 to 35 minutes until chicken reaches 175°F internally.
- Remove the pan from the oven and place the chicken on a plate covered loosely with foil.
- Put the skillet back on medium heat and gently simmer the remaining liquid.
- Combine butter and flour with your fingers until a crumbly paste forms then whisk it into the simmering sauce to thicken and add gloss.
- Return the chicken to the pan and serve warm.
Notes
- For crisp tops broil 2–3 minutes at the end
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 319
- Sugar: 1 g
- Fat: 24 g
- Saturated Fat: 7 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 127 mg