Easy Homemade Lemon Chicken Thighs with Herbs!
They are juicy, flavourful, and easy to make. The chicken bursts with flavour thanks to fresh lemon, oregano, thyme, garlic, and mustard. We love to use bone-in, skin-on chicken thighs, which we’ve found to be more tender and flavourful than chicken breast. With that said, you can use chicken breast or chicken drumsticks.
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Prep time30 minutes![]()
Servings4 portions
Ingredients
- 1 1/2 pounds chicken thighs, skin-on and bone-in
- 1 tablespoon whole grain mustard
- 1 tablespoon lemon zest (1 teaspoon for rub and 2 teaspoons for sauce)
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 4 tablespoons of Flora fat spread (1 tablespoon for rub, 3 tablespoon for cooking)
- 1/4 cup (60 ml) lemon juice (about 1 lemon)
- 1 1/4 cups (300 ml) low-sodium chicken stock
- 2 garlic cloves, smashed
- 1 tablespoon all-purpose flour
- *Aluminium foil to wrap chicken.
Instructions
- Heat the oven to 400 degrees F. Make the rub for chicken. Combine mustard, one teaspoon of the lemon zest, oregano, thyme, salt and one tablespoon of the flora in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub. In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside. COOK CHICKEN Heat 2 tablespoons of Flora in a large oven-safe skillet or frying pan over medium heat. Add the smashed garlic then cook for about 1 minute or until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic. Add the chicken, skin-side down, into the hot garlic-infused Flora fat spread and cook for 2 to 3 minutes or until the skin has turned golden brown. Flip the chicken then add the lemon juice mixture from before. Stir then 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 175 degrees F. TO FINISH Remove pan from oven then transfer the chicken to a plate and cover with aluminium 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, use your fingers to mix Flora and flour, making a dry, crumbly paste. Whisk the flour and fat spread into the sauce. The sauce will thicken slightly and look glossy. Nestle the chicken back into the pan then serve.
