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Zingy Simple Lemon and Garlic Chicken Thighs

The very essence of simplicity and packed with zing and this garlic lemon chicken recipe can be on your plate in 40 minutes & 30 of that is all about relaxing

Portrait overhead image of chicken thighs cooked with onion lemon and garlic in an enamel cast iron pot

You Can’t Beat Lemon Chicken.

I love this simple chicken thigh recipe for a host of reasons, sure it is easy, of course it is delicious and it is cheap too!

But it is also one of those magical dishes the straddles the seasons so well.

In the height of summer the lightness of the lemon makes it feel gloriously summery. But in the depths of winter, it adds some much-needed brightness and fake sunshine to the dinner table.

The flavours in this lemon chicken recipe are European in influence and really very simple.

Ain’t nothing of exotic influence here, just some chicken with some really easy to find ingredients.

Really, classic flavour combinations that simply work!

Portrait close up image of chicken thighs cooked with onion lemon and garlic in an enamel cast iron pot

Ingredient Advice.

Kicking off with the chicken, I use bone-in skin-on chicken thighs.

Technically speaking cooking chicken on the bone does not result in juicier chicken… In a test kitchen anyway.

However, it is my prefered way of cooking chicken thighs when cooking them whole.

I find that the bone adds to the aroma of the dish and to the richness of the sauce.

It does not matter if they are cooked in the Instant Pot like these fruity chicken thighs or coated with big flavours like these pomegranate chicken thighs.

As this dish is super simple the only other ingredient with any notes to follow is the lemon. I always try and use unwaxed lemons in this recipe.

But if I cannot find them then I do not bother to try and rinse off the wax. It is a food-safe product and I do not find that it has any impact on the flavour or texture of the recipe.

If you only have waxed lemons and it bothers you, pour boiling water over them and give them a gentle scrub with a nail brush

Portrait close up image of lemon and garlic chicken thighs served with roasted onions and a millet side dish served on a white plate

Serving Suggestions.

As I have mentioned this recipe is very much one that straddles the seasons.

In winter I am inclined to serve this with a buttered couscous or even better a toasted millet.

In summer it is a simple green salad featuring anything that is good and fresh.

The lemon is not for serving but to flavour the sauce.

Add the chicken thighs and onion to a plate with your desired side and nap over a little of the sauce.

Square overhead image of chicken thighs cooked with onion lemon and garlic in an enamel cast iron pot
Yield: 2 Servings

Lemon and Garlic Chicken Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

To call this lemon and garlic chicken recipe simple would be an understatement, just as calling it delicious would be!

Ingredients

  • 4 Chicken Thighs
  • 200 g Onion
  • 2 Lemons
  • 1 Head Garlic
  • 2 Tbsp Olive Oil
  • 1 Tsp Dried Thyme
  • Salt to taste
  • Black Pepper to taste

Instructions

  1. Cut the lemons and head of garlic in half through the centre.
  2. Peel the onion and remove a little of the root, but keep enough to hold it together when cut.
  3. Cut the onion into 8 wedges.
  4. In a heavy based pan that can go into the oven sear your lemons over a high heat.
  5. Remove the lemons from the pan and add the olive oil and bring to temperature.
  6. Season the chicken thighs with the salt & pepper.
  7. Sear the chicken thighs skin side down until golden then turn over.
  8. Add in the garlic and lemons both cut side down, then the onion and sprinkle over the thyme.
  9. Cook in the oven for 25-30 minutes at 200°C or 400°F.
  10. Use a meat thermometer to check when meat is cooked to perfection, place the probe into the fattest part of the chicken and look for an internal temperature of 73°C or 165°F.
  11. I like to mash some of the roasted garlic into the sauce before serving.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 757Total Fat: 50gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 333mgSodium: 598mgCarbohydrates: 22gFiber: 5gSugar: 6gProtein: 64g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Amanda

Tuesday 5th of June 2018

Wonderful photos! Looks like such an easy dinner recipe!

Brian Jones

Wednesday 6th of June 2018

Thanks Amanda, you are right, insanely simple and really tasty!

Jacqueline Debono

Tuesday 5th of June 2018

This chicken dish sounds divinely delicious. I love the combo of lemon and garlic and the fact that it can all be done in one pot! Fab!

Brian Jones

Wednesday 6th of June 2018

They are classic simple flavours that really do just work.

Angela @ Allergy Free Angela

Tuesday 5th of June 2018

This chicken dish looks and sounds amazing! I love the combination of lemon and garlic. I will be trying this recipe.

Brian Jones

Wednesday 6th of June 2018

Thanks Angela, enjoy!

Brian Jones

Monday 4th of January 2016

Hey Skip...

Thanks for taking the time to write such a detailed comment and thank you very much for flagging up a couple of areas where I could have done better... I love doing this but proof reading my own work is one of those things I really dislike and as you can tell I am not very good at ;)

I'll go through your points one by one and hopefully improve on something you liked.

1: I cut the onion into 8 wedges (Updated in the recipe)... I do this as I like the onion to maintain a little shaped and texture but sliced thinly will work. 2: This is one of those Whole Garlic clove dishes, I have confirmed it in the recipe, you can either peel the garlic or leave it in the paper like skin. In the cooking time this garlic will become very soft and mellow, if cooked in the skin it will need squeezing out as I find the paper like skin unpleasant to eat. 3: I guess this is a case of two nations separated by the same language, in all fairness the UK is separated by the same language too... Singing something is a high fast burn so you end up with little caramalised sections. Sounds like you got it spot on. 4: I'm working on a conversion plugin at the moment and have largely settled on using the °C to denote Centigrade, not sure how I missed this when I went back and to clarify my early recipes. I am really struggling getting my conversions to work with Cups but may abandon that notion and just run it with temperatures and weights.

I hope you enjoy the recipe and thank you very much once again for taking the time to give me some pointers.

Brian Jones

Monday 14th of September 2015

Indeed it is, unfortunately it is a time that dominates my summers :( Glad you like the recipe :)