Some nights call for comfort food. Other nights call for something bright, crispy, and a little bit smug when it hits the table. This Lemon Chicken was born for those nights. It is juicy on the inside, beautifully golden on the outside, and drenched in a lemony pan sauce that somehow tastes fresh and cosy at the same time.

This recipe came about after one too many lemon chicken dinners that looked promising but tasted flat. You know the kind. Pale chicken, timid lemon, no crunch. So this version fixes all of that with a simple technique, bold citrus, and chicken thighs that stay tender every single time.

Roast Lemon Chicken thighs with crispy skin pan, seared then oven baked for tender and juicy chicken full of flavour in a pan - 1
  • Why People Love This Lemon Chicken
  • What Goes Into This Lemon Chicken
  • Add Ins and Substitutions Worth Trying
  • How To Make Crispy Lemon Chicken
  • Pro Tips From My Kitchen
  • Recipe FAQ’s
  • Lemon Chicken Recipe

Why People Love This Lemon Chicken

This is not just another lemon chicken recipe floating around the internet. It earns its spot.

  • Crispy skin that actually stays crispy : Starting skin side down in a hot pan renders the fat properly, which means golden crackly skin without deep frying or breadcrumbs.
  • Bright lemon flavour without sour overload : Fresh lemon juice is added at the right moment so it stays vibrant and balanced instead of sharp or bitter.
  • One pan, minimal effort, big payoff : Everything happens in the same pan, including the sauce. Less mess, more flavour, and a dinner that feels far more impressive than the effort involved.

What Goes Into This Lemon Chicken

A labeled flatlay image of ingredients for lemon chicken. At the center is a plate of raw chicken thighs. Surrounding it are labeled bowls containing garlic, olive oil, lemon juice, oregano, parsley, thyme, salt, pepper, and chicken stock. At the top right are several fresh lemon slices, also labeled. - 2

You don’t need much to make this flavorful lemon chicken. A few pantry staples and fresh ingredients come together to create a bold and zesty dish with crispy, golden skin and juicy meat inside.

  • Chicken Thighs: Skin-on, bone-in thighs give this lemon chicken recipe the perfect balance of crispy texture and tender meat.
  • Garlic: Freshly minced garlic adds depth and a rich, savory base to the pan sauce.
  • Lemon Juice: Freshly squeezed lemon brightens the dish and infuses the chicken with zesty flavor.
  • Dried Herbs: A mix of oregano and thyme enhances the flavor of these lemon chicken thighs without overpowering the lemon.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add Ins and Substitutions Worth Trying

If you want to play around without losing the soul of the dish, start here.

  • Capers : A tablespoon stirred into the sauce adds pops of briny flavour that pair perfectly with lemon.
  • Fresh Thyme Or Rosemary: Swap dried herbs for fresh if you have them. They add a more aromatic, slightly earthy note.
  • Chilli Flakes: A small pinch brings gentle heat and contrast, especially if you like your lemon chicken with a bit of attitude.
  • Shallots: Thinly sliced shallots can be cooked with the garlic for a sweeter, more mellow base flavour.

How To Make Crispy Lemon Chicken

Pat the chicken things and dry with paper towel. Season the chicken thighs with salt and pepper. - 3
  1. Prep and Season: Preheat oven to 220°C (430°F). Pat chicken thighs dry with paper towel, then season both sides with salt and pepper.
Sear the chicken until golden in a large oven-safe pan over medium-high heat. - 4
  1. Sear Chicken: Heat oil in a large oven-safe pan over medium-high heat. Sear chicken skin-side down for 8 or until golden, then flip and sear the other side.
Push the chicken on the side and sauté garlic in the pan. Pour in the chicken stock and lemon juice and mix in oregano and thyme. - 5
  1. Add Flavor: Push chicken to the side and sauté garlic in the pan juices for 30 seconds. Pour in lemon juice and chicken stock, then stir in oregano and thyme.
Transfer the pan to the oven and roast for 15-20 minutes. Garnish with parsley and lemon slices. - 6
  1. Roast and Serve: Transfer the pan to the oven and roast for 15 to 20 minutes until chicken is cooked through. Garnish with parsley and lemon slices before serving.

This lemon chicken pairs beautifully with cozy, fresh, and herb-packed sides that complement its bright, zesty flavor.

Start with a warm bowl of Butternut Squash Soup for a comforting and slightly sweet contrast to the citrusy chicken. Add a refreshing Easy Tomato Salad to bring a burst of acidity and color to your plate. For something hearty, serve it with Garlicky Herb Red Potato Salad : a rustic, flavorful side that soaks up all the extra lemony pan juices. Or, for a satisfying brunch twist, pair it with a cheesy Breakfast Casserole , the perfect savory complement to round out the meal.

Pro Tips From My Kitchen

  • Take the time to properly dry the chicken. Moisture is the enemy of crisp skin.
  • Use a heavy pan that retains heat well so the chicken sears instead of steaming.
  • If the sauce reduces too much in the oven, add a splash of stock before serving.
  • Letting the chicken rest helps the juices redistribute so every bite stays moist.

You can, but for best results, use bone-in, skin-on chicken breasts. This recipe is designed for lemon chicken thighs because they stay juicy and flavorful, and the skin gets beautifully crispy when seared and roasted.

Use a cast iron skillet or stainless steel oven-safe pan. These hold heat evenly and help develop that crispy, golden skin that makes this lemon chicken recipe stand out.

Start by patting the chicken skin dry with paper towel to remove moisture. Sear in a hot cast iron or oven-proof pan with a little oil, and make sure not to cover the skin with sauce while roasting. This keeps the skin golden and crisp.

Roasted Lemon Chicken thighs with crispy skin pan, seared then oven baked for tender and juicy chicken full of flavour! - 7 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 8

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IngredientsUSMetric1x2x3x

  • ▢ 6-8 skin on bone in chicken thighs trimmed of excess fat
  • ▢ 1 teaspoon salt
  • ▢ 1/2 teaspoon black pepper
  • ▢ 2 teaspoons olive oil divided
  • ▢ 1 1/2 tablespoons garlic minced or crushed
  • ▢ 1/4 cup lemon juice
  • ▢ 1/4 cup chicken stock or broth, or a dry white wine for extra flavour!
  • ▢ 2 teaspoons dried oregano
  • ▢ 1 teaspoon dried thyme
  • ▢ 1 tablespoon fresh parsley chopped, plus extra to garnish
  • ▢ 4 lemon slices for garnish

Instructions

  • Preheat oven to 220°C | 430°F. Thoroughly pat thighs dry with paper towel. Season with salt and pepper.
  • Heat 2 teaspoons of oil in a large oven-proof pan or skillet over medium-high heat. When pan is HOT, sear chicken skin-side down for 8-10 minutes, until crispy and golden browned. Flip and sear the underside for another 8 minutes, until the meat is golden.
  • Move thighs to the side and add the garlic to the pan juices. Sauté until fragrant (30 seconds). Pour in the lemon juice and stock, then add in the herbs.
  • Transfer chicken to hot oven and roast until completely cooked through (about 15-20 minutes).
  • Garnish with extra parsley; taste test and adjust salt and pepper, if needed. Serve with lemon slices.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Roast Lemon Chicken thighs with crispy skin pan, seared then oven baked for tender and juicy chicken full of flavour in a pan - 9

Lemon Chicken

Ingredients

  • 6-8 skin on bone in chicken thighs trimmed of excess fat
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil divided
  • 1 1/2 tablespoons garlic minced or crushed
  • 1/4 cup lemon juice
  • 1/4 cup chicken stock or broth, or a dry white wine for extra flavour!
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley chopped, plus extra to garnish
  • 4 lemon slices for garnish

Instructions

  • Preheat oven to 220°C | 430°F. Thoroughly pat thighs dry with paper towel. Season with salt and pepper.
  • Heat 2 teaspoons of oil in a large oven-proof pan or skillet over medium-high heat. When pan is HOT, sear chicken skin-side down for 8-10 minutes, until crispy and golden browned. Flip and sear the underside for another 8 minutes, until the meat is golden.
  • Move thighs to the side and add the garlic to the pan juices. Sauté until fragrant (30 seconds). Pour in the lemon juice and stock, then add in the herbs.
  • Transfer chicken to hot oven and roast until completely cooked through (about 15-20 minutes).
  • Garnish with extra parsley; taste test and adjust salt and pepper, if needed. Serve with lemon slices.

Notes

Nutrition

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