Description
A simple, flavorful one-pan lemon chicken recipe featuring tender chicken thighs marinated in a zesty lemon-herb mixture, baked with garlic, lemon quarters, and pan juices for an easy weeknight dinner.
Ingredients
- 6-8 boneless, skinless chicken thighs (or 4 chicken breasts, sliced into cutlets)
- ¼ cup olive oil
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 4 cloves garlic, minced
- Zest and juice of 1 lemon, plus 1 lemon quartered
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes (optional)
- ¼ cup fresh Italian parsley, chopped, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
- ½ cup chicken broth
- 2 tbsp unsalted butter, cut into small pieces
- Pinch of sugar (optional)
Instructions
- In a small bowl, whisk together the olive oil, Dijon mustard, garlic powder, paprika, minced garlic, lemon zest, lemon juice, Italian seasoning, red pepper flakes (if using), and chopped parsley. Season with 1 teaspoon of salt.
- Arrange the chicken pieces in a single layer in a 9×13-inch baking dish. Pour the marinade over the chicken, using your hands to ensure each piece is well coated. Cover and refrigerate to marinate for at least 1 hour.
- Preheat your oven to 400°F (200°C).
- Remove the chicken from the refrigerator. Season with additional salt and pepper. Arrange the chicken skin-side up (if using bone-in, skin-on pieces) or ensure cutlets are flat. Scatter the lemon quarters around the dish. If desired, sprinkle a pinch of sugar over the chicken and dot the dish with small pieces of butter.
- Pour the chicken broth around the chicken in the baking dish.
- Bake for 40-45 minutes, basting the chicken with the pan juices every 15 minutes, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).
- For a golden-brown finish, briefly turn on the broiler for 2-3 minutes, watching carefully to prevent burning, until the chicken is deeply colored and slightly charred in spots.
- Spoon the delicious pan juices over the chicken before serving. Garnish with additional fresh parsley.
Notes
- This recipe works best with chicken thighs for juiciness, but breasts can be used if sliced into cutlets.
- Adjust red pepper flakes to control spiciness.
- Marinating longer (up to overnight) enhances flavor.
- Serve with rice, roasted vegetables, or a green salad.