Pan roasted lemon chicken

By Angie W – FSJ, BC
Pan roasted lemon chicken
  • Prep Time: 5
  • Total Time: 40
  • Servings: 4-6

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About this Recipe

Any cut of chicken can be substituted in this pan roasted lemon chicken. So flavorful and easy to make!


12 Boneless, skinless chicken thighs
1/2 tsp salt
2 tbsp olive oil
1 tbsp whole grain mustard
1 tsp zest from two meyer lemons
1 tsp dried oregano
1 tsp dried thyme
3/4 cup chicken stock
1/2 cup white wine
1/2 cup lemon juice


1.Preheat the oven to 400 degrees.
2.Sprinkle chicken with salt.
3.Mix together the rub ingredients and spread over the top of the chicken thighs. Reserve the lemons to juice later.
4.Heat the oil in an oven proof skillet over medium high heat and brown the chicken for a few minutes on each side.
5.Juice the lemons
6.Whisk together the broth, wine and lemon juice
7.Pour the stock mixture around the chicken and place in the oven. I place the lemon halves in with the chicken as well.
8.Transfer the pan to the oven and bake for 25 minutes.

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