Zingy Summer Garlic Lemon Chicken

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

Portrait image of Garlic Lemon Chicken cooked in a cast iron skillet

The mercury is rising here in rural Hungary and as a result of that food needs to be quick and simple, but still tasty of course.

This really zingy garlic lemon chicken is just the key. 

I sometimes despair at some of the garlic lemon chicken recipes I see for the lack of both garlic and lemon. This recipe packs a real punch though and searing the lemon really adds a depth to the flavour, you could of course add a little honey to cut the sharpness if you wished.

Spending just 10 minutes in the kitchen preparing this tasty dish is all it takes until you head back and get it out of the oven, which leave plenty of time to hide in a shady part of the garden with an ice cold beer trying to hide from temperatures of 40°c+.

Close up portrait image of Garlic Lemon Chicken cooked in a cast iron skillet

I typically think of one pot wonders as being hearty winter dishes but the massive zing of freshness from the seared lemons gives this dish a wonderful freshness and makes this zingy garlic lemon chicken a stalwart in the Krumpli household on the blisteringly hot summers days. 

It is hard to believe that just a week ago we were off gardening duty due to unseasonably cold and wet weather and this week even the locals are struggling with the heat.

Unfortunately our vegetable plot still needs tending and we have to get up at stupid o’ clock in the morning to make watering them worthwhile, so I am feeling a particularly tired and grump farmer at the moment.

However on the plus side we are heading out to see one of my favourite bands this weekend which will no doubt lead to lashings of beer and naughty Hungarian fast food, in fact why not follow me on Instagram and catch up with the pictures I will no doubt post whilst your garlic lemon chicken is roasting away in the oven.

Square image of Garlic Lemon Chicken cooked in a cast iron skillet
Zingy Garlic Lemon Chicken

Zingy Garlic Lemon Chicken

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
The very essence of simplicity packed with zing and this garlic lemon chicken recipe can be on our plate in 40 minutes & 30 of that is all about relaxing!

Ingredients

  • 3 Lemons
  • 6 Cloves Garlic, Peeled left whole
  • 2 Tbsp Olive Oil
  • 1 Tsp Chopped Thyme
  • 4 Chicken Thighs
  • 1 Large Onion, Topped and tailed and cut into 8 wedges
  • 1/8 Tsp Salt
  • Black Pepper, Generous grind

Instructions

  1. Pre heat your oven to 180°C-350°F.
  2. In a heavy based pan that can go into the oven sear your lemons over a high heat to singe
  3. Season the chicken thighs with the salt, pepper and thyme
  4. Remove the lemons from the pan and add the olive oil and bring to temperature and sear the chicken thighs skin side down until golden turn over then throw in the garlic, onions and nuzzle in the lemons flesh side down and put in the oven until cooked (about 30 minutes)

Notes

I use a meat thermometer to check when meat is cooked to perfection, for chicken I place my probe into the fattest part of the chicken and look for an internal temperature of 73°C.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 757 Total Fat: 50g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 37g Cholesterol: 333mg Sodium: 598mg Carbohydrates: 22g Fiber: 5g Sugar: 6g Protein: 64g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

Readers Comments

48 thoughts on “Zingy Summer Garlic Lemon Chicken”

  1. 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!

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

  3. Good evening Brian,

    I found your recipe for Zingy Garlic Lemon Chicken, yesterday from a site that was touting cast iron pans. It had you website written at the bottom of the page. I had all the ingredients on hand so this evening I decided to fix it. My first question has to do with the onion in item #4. It is not listed in the ingredients. Is it to be quartered, sliced, chopped or minced? I chose to slice them thinly.

    My next question has to do with the 6 cloves of garlic. Is it to be sliced, squeezed, chopped or minced? I did minced.

    Next question has to do with terms. You said to sear the lemons to singe. I cut the lemons in half and put them cut side down in the hot skillet. Was I correct to do it that way? I did a search and could find nothing on the web that talked about searing the lemons to singe.

    Also, being from the States, the 180 degrees threw me. Then I saw the 65-70 degree Celsius below and I realized the 180 was really 350 degrees F. Sometimes it takes me a minute to wake up. Plus, I saw the UK on the end of your website.

    I went ahead and fixed the chicken, doing what I thought might be correct and it was very good. I will be fixing it again, hopefully with your added information.

    Have a Happy New Year!

    • 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.

  4. Thanks for the great idea about roasting the lemon for some extra lemony kick! This chicken dish is going to come to my house soon. I have a bowl of lemons that need using. Enjoy your weekend I am following you on instagram and love your pics there!s

    • Thanks Diane, I do mean to post on Instagram more often but I never seem to get round to it. The lemons in this really are a start and searing them off just adds that little extra 🙂

    • Mine too Renee, there is just something so satisfying about using one… Mine has followed me around for 20 years and is never getting retired 😀

  5. Amazing! I’m loving all of your recipes and I’ve been making a list of the ones I want to try, and this chicken is one of them!

  6. Delicious looking chicken! I’ll definitely enjoy giving this recipe a try! We’re still enjoying sunny summer days, so this will be perfect!!

    • Thanks Renee, it is bright and vibrant and most importantly keeps you out of the kitchen, chuck it in the oven then come back, perfect summers day fare for me 🙂

    • Thank you, it really was so simple it hurts, throw it all in the pan, relax with a cooling drink… Go back 30 minutes later and eat, perfect for a hot summers day 🙂

    • Thank You very much, you should give it a whirl it is so quick and easy to make I almost feel like a fraud posting it 😉

    • Definitely an easy one Jessica, I doubt I spent 10 minutes in the kitchen and then just throw it in the oven, grab a glass of wine and relax 🙂

  7. Yum! I love garlic and lemon together. I do something similar to this but with shrimp, I’ll have to try it with chicken 🙂

    • If only I could get shrimp I would give it a try, unfortunately being landlocked in the centre of Europe means no fresh seafood 🙁

    • That’s pretty much how we ate it, just picked some salad leaves from the garden (rocket worked really well), dressed it and that was all she wrote 🙂

    • Thanks Roy, it really is one of the easiest things I cook, chuck it in a pan stick it in the oven and your only concern is making sure the chicken is not under or overdone… So easy it makes me feel like a bit of a fraud posting it 😉

    • Give it a go and let me know how you get on, I love it simple but satisfying… Just what is needed on a summers day 🙂

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