One Pot Baked Lemon Chicken with Herbs
Recipe type: Side
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 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
  1. Pre-heat the oven to 200 degrees C (400 F).
  2. 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.
  3. In another small bowl, combine remaining lemon zest, lemon juice and the chicken stock. Set aside.
  4. 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.
  5. Add chicken to the hot garlic-infused oil and cook for couple of minutes until the chicken has turned golden brown.
  6. 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).
  7. 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.
  8. Place the pan over medium heat and bring the liquid to a gentle simmer.
  9. 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.
  10. Whisk this flour and butter mixture into the sauce. The sauce will thicken and look glossy.
  11. Nestle the chicken thighs back into the pan, give a final boil and serve your lemon chicken on a bed of creamy mashed potatoes or on top of some fluffy white rice. Enjoy!
Recipe by Flavor Quotient at