This lemony chicken is a great weeknight meal with minimal effort and full of flavors giving ultimate delight to your taste buds.
Life is suddenly on a roller-coaster and I am juggling with things. The number of hours in a day is still 24 but the number of things to manage within that has taken a leap. That’s the very reason for not sharing recipes as frequently as I wish to. Please bear with us for some time and we will get back to track asap!
I have a lot of chicken recipes in the line-up to share and today’s special is lemon chicken!
I observed that the lemon chicken is quite a popular recipe in the western cuisine. And it is somewhat different from the Indian curries. So I thought of giving it a try and see if it suits our taste buds.
And I am so glad I did try it. It definitely has its reason for being popular. It is so full of flavors despite being so simple that you will fall in love with it!
I remember that time when I didn’t own an oven and used to get very irritated while reading any recipe which involved the use of one. But gone are those days now and I am pretty addicted to baking/grilling/roasting/broiling; you just name it!
If you are fond of citrusy flavor, then this recipe is just meant for you. I like the fragrance of lemon which brings freshness to any dish. It adds that special zing which takes any food to another level.
Some quick tips on this recipe. I used skinless bone-in chicken thighs here; but you can use skin-on pieces which will be extra crispy. I could not get the skin-on thighs in my regular supermarket, so had to proceed with what I got.
Chicken thighs are the tastiest portion of the bird according to me. If you haven’t tried any recipe with only the chicken thighs, then you must give it a try. The portion is meaty as well as juicy which absorbs any flavors so well that you will simply love it.
Try this out in the coming weekend and don’t forget to share your feedback with me!
- Chicken thighs – 1 kg, skin-on, bone-in, trimmed of excess fat [I used skinless chicken thighs
- Mustard powder – ¾ tbsp
- Lemon zest – 1 tsp + 2 tsp
- Dried oregano – 1 tsp
- Dried thyme – ½ tsp
- Salt – ¼ tsp
- Olive oil – 2 tbsp
- Lemon juice – ¼ cup
- Chicken stock – 1 cup [you can substitute it with water if you don’t have stock]
- Garlic – 4 cloves, minced
- Unsalted butter – 1 tbsp
- All-purpose flour – 1 tbsp
- Pre-heat the oven to 200 degrees C (400 F).
- Make rub for the chicken by combining mustard powder, 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 tablespoon of the olive oil in a small bowl. Coat the chicken pieces on both sides with the mustard rub.
- In another small bowl, combine remaining lemon zest, lemon juice and the chicken stock. Set aside.
- Heat remaining oil in a large oven-safe skillet or frying pan over medium heat. Add the minced garlic and cook about 1 minute until fragrant.
- Add chicken to the hot garlic-infused oil and cook for couple of minutes until the chicken has turned golden brown.
- Flip the chicken and then add the lemon juice mixture which you had prepared earlier. Stir and slide the pan into the oven and bake for 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 79 degrees C (175 degrees F).
- Take out the pan from oven, 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.
- In a small bowl, mix butter and flour together using your fingers and make a dry, crumbly paste. This is called ‘Roux’ (pronounced as ‘RUE’) which basically acts as a thickening agent.
- Whisk this flour and butter mixture into the sauce. The sauce will thicken and look glossy.
- Nestle the chicken thighs back into the pan, give a final boil and serve hot.