Easy Lemon Chicken Thighs with Herbs

Author: Marthinus Strydom
Category: Chicken
Serves/Qty: 4.00
Heidi Strydom

We love this easy lemon chicken recipe. The chicken is juicy, ultra flavorful, and easy to make. Add this one to your rotation; you won’t regret it!

Marthinus Strydom

The Story

The chicken bursts with flavor thanks to fresh lemon, oregano, thyme, garlic, and mustard. We’re showing the recipe with chicken thighs, but you can swap them for chicken breast or even drumsticks. There’s so much flavor in this recipe. We prefer making this with bone-in, skin-on chicken thighs, but as we mentioned above, you can use chicken breast or drumsticks. 

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Adjust Quanities

680 g chicken thighs, skin-on, bone-in, trimmed of excess fat
1 tbsp (3 Teaspoons) whole grain mustard
2 tbsp (6 Teaspoons) lemon zest
1½ tsp dried oregano
½ tsp dried thyme
¼ tsp kosher salt
2 tbsp (6 Teaspoons) olive oil
1 cup (48 Teaspoons) lemon juice (about 1 lemon)
1¼ cup (60 Teaspoons) low-sodium chicken stock
2 garlic cloves, smashed
1 tbsp (3 Teaspoons) unsalted butter
1 tbsp (3 Teaspoons) all-purpose flour


  1. Heat the oven to 200 degrees C.
  2. Make the rub for chicken. Combine mustard, one teaspoon of the lemon zest, oregano, thyme, salt and one tablespoon of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub.
  3. In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside.
  4. Heat remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the smashed garlic then cook about 1 minute or until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil.
  5. Add the chicken, skin-side down, into the hot garlic-infused oil and cook 2 to 3 minutes or until the skin has turned golden brown.
  6. Flip the chicken then add the lemon juice mixture from before. Stir then slide the pan into the oven and bake 25 to 35 minutes.
    Remove pan from oven then transfer the chicken to a plate and cover with aluminum foil. There should still be liquid in the pan. Place the pan over medium heat and bring the liquid to a gentle simmer.
  7. In a small bowl, use your fingers to mix butter and flour, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Nestle the chicken back into the pan then serve.