Lemon & Garlic Chicken Recipe
Make Lemon & Garlic Chicken Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Roast / Finish
Method
Marinade
- 1
Prep the chicken
Pat the chicken thighs dry with paper towels. If very large, you can halve them to ensure even cooking. Lightly score the skin in a couple of places so marinade penetrates.
- 2
Make the marinade
In a medium bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, Greek yogurt (if using), honey, Dijon mustard, thyme, salt, and pepper until combined.
- 3
Marinate
Place the chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure each piece is coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours (avoid longer than 8 hours if using a lot of acid to prevent mealy texture).
Roast / Finish
- 4
Preheat and prepare pan
Preheat the oven to 200°C (400°F). Remove chicken from the fridge 20 minutes before cooking to come closer to room temperature. Arrange a rimmed baking sheet or ovenproof skillet large enough to hold pieces in a single layer.
- 5
Sear the chicken
Heat 1 tablespoon olive oil and 1 tablespoon butter in the ovenproof skillet over medium-high heat until shimmering. Remove chicken from marinade (reserve marinade). Place chicken skin-side down and sear without moving for 4–5 minutes until the skin is golden brown and crisp. Flip and sear the second side for 2 minutes.
- 6
Add aromatics and roast
Push chicken slightly to one side. Pour the reserved marinade and 1/2 cup chicken stock into the pan around the chicken (not directly over skin) to carry flavor and create a sauce. Add lemon slices on top and around the chicken. Dot the remaining 1 tablespoon butter over the chicken pieces. Transfer the skillet to the preheated oven.
- 7
Roast until done
Roast for 15–20 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Cooking time depends on thigh size. If top isn't nicely browned, switch to broil for 1–2 minutes watching carefully.
- 8
Rest and finish sauce
Remove pan from oven and transfer chicken to a plate to rest for 5 minutes. Place the skillet over medium heat on the stove (or use a small saucepan) and simmer the pan juices for 2–3 minutes to reduce slightly. Optional: swirl in 1 teaspoon of cold butter for sheen. Taste and adjust seasoning with salt, pepper, and red pepper flakes if using.
- 9
Serve
Return chicken to the pan to coat briefly in the sauce or spoon sauce over the pieces. Sprinkle chopped fresh parsley over the chicken and garnish with extra lemon slices. Serve hot with roasted vegetables, rice, or a green salad.