Crispy Lemon Chicken Recipe –


Crispy Lemon Chicken

point out to the Crispy lemon chicken
Roast Lemon Chicken thighs with crispy skin pan, seared then oven baked for tender and juicy chicken full of flavour!
Crispy lemon chicken
Your new favorite chicken recipe is here! It’s a very easy homemade recipe and you can make it quickly. An easy Lemon Chicken recipe with a kick of garlic and a touch of herbs will fast become a requested chicken dinner. you can bite every single bite of these is going to be packed with a pop of fresh flavor! Simple to make with minimal ingredients and maximum flavour, this is one low carb meal the entire family will get behind!
point to the Crispy lemon chicken

Roast Chicken

You all know how much I love a good, juicy whole roast chicken recipe, but my absolute most favourite parts of a chook are either legs or thighs. I know, I know most people hate dark meat and for those people, we have juicy baked chicken breasts. For today, however, these thighs are the shiznit!

Chicken Thighs Or Breasts?

Bone-in, skin-on chicken thighs are an inexpensive cut of chicken that won’t kill your weekly food shop! Deliciously versatile, easy to make on either stove top or oven, nothing beats crispy skin on chicken! Due to the nature of this recipe, I recommend using thighs. If you want to use chicken breasts, I’d recommend using skin-on and bone-in for ultimate flavour. When cooked, they are moist and juicy. You could also use skinless chicken breasts — the chicken won’t be as succulent, but will still be delicious.

Can you add vegetables to the skillet?

This same seasoning works great on vegetables as well so you can create an entire dinner in just one skillet. Be sure to make a separate batch of the marinade for vegetables to avoid cross contamination. Vegetables that work well, diced red potatoes, zucchini, green beans, and asparagus.
picture of Crispy lemon chicken

How To Make Lemon Chicken?

With simple flavor additions that don’t overpower the dish, the natural flavor of the chicken is allowed to shine. Our lemon chicken recipe starts off seared in a pan first. Searing skin-side down in a hot skillet over medium-high heat gives the skin time to get the crispy texture we love so much, while roasting them finishes cooking them off, giving you tender, juicy meat.
Seasoned with only salt and pepper to avoid any other seasonings from burning in the hot pan, you’re going to sear your bone-in chicken thighs, UNDISTURBED, for a good 8-10 minutes — skin-side down first — to render the fat and get the skin nice and golden brown in colour.

Tips for a crispy skin

  • Thoroughly pat skin dry with a paper towel. This gets rid of any excess water from freezing or refrigeration.
  • Use a cast iron skillet or oven-proof stainless steel pan and heat over medium heat until hot.
  • Add in a tiny amount of oil (about 2 teaspoons) and wait for it to shimmer. When it’s hot enough, add your chicken as mentioned above.
  • Once the skin has seared, flip and continue searing the underside for a crispy, golden meat base.
  • When adding in the rest of the ingredients, add them to the base of the pan without touching the skin to keep that skin as crunchy and crispy as possible.
  • If wanting to baste the skin with the liquid ingredients, it won’t turn out as crispy as it was. Yes, the flavour will be present, but the pan seared crispiness will diminish a little.
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  • Transfer the pan or skillet to a hot oven and roast for 15 – 20 minutes until done and cooked through to the bone.
  • Baste with pan juices when serving.

Tips and Tricks to make the perfect Crispy Honey Lemon Chicken:

  • You should use quality meat, preferably organic, in this case, I used organic chicken thighs.
  • The recipe will work great also with chicken breast meat.
  • A nonstick skillet works great it this recipe.
  • Coating the chicken evenly with cornstarch is key, this will work as the breading for chicken and give it that crispy texture.
  • Make sure you use vegetable or canola oil to fry the chicken. Olive oil will give the fried chicken a darker color.
  • Fry the chicken until it’s a light golden color.
  • Using fresh garlic and ginger (not powder) is very important, it will give the dish an amazing flavor.
  • You can add less or more red pepper flakes and hot sauce, depends on your own preference.
  • Using fresh lemon zest and juice is very important to get that fresh lemon flavor.
  • To make the dish healthier, skip the cornstarch and the frying. Brown the chicken and add it to the sauce. It won’t be as crispy, but it will still taste delicious.

Lemon Chicken

Crispy lemon chicken recipe
Far from boring, this lemon chicken recipe is moist, flavorful and easy to make. It bursts with lemon flavor along with herbs, toasted garlic and tangy mustard. This recipe has been one of the most popular on Simply Recipes for years. It’s easy to make—just a simple marinade with lemon zest, lemon juice, garlic, and herbs, and then into the oven it goes. And the taste is just right. Not so lemony it makes your mouth pucker. Perfect to go with rice or buttered noodles. Let start-
  • 6-8 chicken thighs (skin-on, bone-in, trimmed of excess fat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil (divided)
  • 1 1/2 tablespoons garlic (minced or crushed)
  • 1/4 cup lemon juice
  • 1/4 cup chicken stock or broth ((or a dry white wine for extra flavor!)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh chopped parsley, (plus extra to garnish)
  • Lemon slices for garnish
  • Preheat oven to 220°C | 430°F. Thoroughly pat thighs dry with paper towel. Season with salt and pepper.
  • Heat 2 teaspoons of oil in a large oven-proof pan or skillet over medium-high heat. When pan is HOT, sear chicken skin-side down for 8-10 minutes, until crispy and golden browned. Flip and sear the underside for another 8 minutes, until the meat is golden.
  • Move thighs to the side and add the garlic to the pan juices. Sauté until fragrant (30 seconds). Pour in the lemon juice and stock, then add in the herbs.
  • Transfer chicken to hot oven and roast until completely cooked through (about 15-20 minutes).
  • Garnish with extra parsley; taste test and adjust salt and pepper, if needed. Serve with lemon slices.

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