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JUICY LEMON CHICKEN THIGHS centered hero view, clean and uncluttered
Olivia Farnsworth

Juicy Lemon Chicken Thighs Easy Weeknight Dinner

This juicy lemon chicken thighs recipe delivers a flavorful and tender chicken thigh dinner that's perfect for an easy dinner or weeknight meal. With a zesty lemon and herb rub, this family dinner option is sure to become your go-to lemon chicken recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 319
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Set your oven to 400°F (204°C) to preheat.
  2. In a small bowl, blend the mustard, 1 teaspoon lemon zest, oregano, thyme, salt, and 1 tablespoon olive oil to create the rub.
  3. Coat both sides of the chicken thighs evenly with the mustard rub using your fingertips or a brush.
  4. Mix the remaining 2 teaspoons lemon zest, lemon juice, and chicken stock in a bowl or jug and set aside.
  5. Warm the other tablespoon of olive oil in a large oven-safe skillet over medium heat.
  6. Add the smashed garlic cloves and sauté for about a minute until fragrant and edges are browned, then remove the garlic but keep the flavored oil.
  7. Place the chicken thighs skin-side down in the hot oil and cook for 2 to 3 minutes until the skin is nicely browned.
  8. Turn the chicken over, pour in the lemon juice mixture, stir briefly, then transfer the pan to the oven.
  9. Bake for 25 to 35 minutes until the chicken reaches an internal temperature of 175°F.
  10. Take the skillet out of the oven and move the chicken to a plate, loosely covered with foil.
  11. Keep the pan liquid and set the skillet back on medium heat to bring the sauce to a gentle simmer.
  12. Combine butter and flour with your fingers in a small bowl until crumbly.
  13. Whisk this butter-flour mix into the simmering lemon sauce until it thickens and shines.
  14. Nestle the chicken thighs back into the skillet with the sauce before serving.

Notes

  • Store leftover chicken thighs in an airtight container in the fridge for up to 3 to 4 days or freeze for up to 3 months. To reheat, bake in a 350°F oven for 15 to 20 minutes on a baking sheet or in an oven-safe skillet. For crispier skin, avoid covering the chicken during baking.