Lemon Chicken Recipe
Make Lemon Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Pan Sauce & Finish
Method
Marinade & Chicken
- 1
Prep and marinate
Pat chicken thighs dry with paper towels. In a bowl combine minced garlic, lemon zest, lemon juice, 3 tablespoons olive oil, 1 teaspoon black pepper and 1 1/2 teaspoons kosher salt. Rub the marinade evenly over the chicken thighs, under the skin where possible. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let rest 15 minutes at room temperature after rubbing.
- 2
Bring to room temperature
About 20 minutes before cooking, remove the chicken from the refrigerator so it comes closer to room temperature. This helps the thighs cook more evenly.
- 3
Sear the chicken
Preheat oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon extra virgin olive oil. When hot and shimmering, place the chicken thighs skin-side down in a single layer. Sear without moving 4–6 minutes until skin is golden brown and releases easily. Flip and sear the skin-off side 2 minutes to brown. You may need to work in two batches to avoid crowding.
- 4
Roast until cooked
After searing, transfer all thighs skin-side up in the skillet (or move to a baking dish). Pour any accumulated juices from the marinating bowl into the pan. Place the skillet in the preheated oven and roast 18–25 minutes, until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Remove chicken to a plate and tent loosely with foil while you make the sauce.
Pan Sauce & Finish
- 5
Sauté shallot and deglaze
Return the skillet (on medium heat) to the stovetop. If there is more than 2 tablespoons of fat in the pan, drain all but 1 tablespoon. Add 2 tablespoons unsalted butter and the finely chopped shallot. Sauté 2–3 minutes until softened and translucent. Pour in 1/2 cup dry white wine (or 1/2 cup extra chicken stock if omitting wine) to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the liquid reduce by about half, 2–3 minutes.
- 6
- 7
Thicken the sauce
Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Whisk the slurry into the simmering sauce and simmer 1–2 minutes until slightly thickened and glossy. Remove from heat and swirl in the remaining tablespoon of butter for shine and richness.
- 8
Finish and serve
Return the roasted chicken thighs to the pan spooning sauce over them to reheat for 1–2 minutes (or place pan briefly in the oven at 180°C / 350°F for 3 minutes). Sprinkle chopped fresh parsley and place lemon slices over or beside the chicken. Serve the thighs hot with the lemon-pan sauce spooned over. Recommended accompaniments: roasted potatoes, steamed rice or a green salad.
