Lemon Chicken Thighs with Garlic & Herbs

Why Oven-Bake Lemon Chicken Thighs?

Stovetop lemon chicken recipes are quick, but roasting in the oven creates something different: crispy skin on top while the meat underneath stays succulent and tender. The pan juices reduce naturally with the lemon, garlic and herbs, giving you more flavour with very little effort.

• budget-friendly
• one baking dish, minimal washing up
• crisp skin with tender meat underneath
• can be served hot or cold next day
• great for meal prep and freezes well
• works just as well with chicken breasts (even better on the bone)

Poulet au Citron et au Miel - My French Inspiration

Living in France, we're surrounded by rotisseries with rows of chickens slowly turning outside butcher shop windows. On Sundays especially, queues typically form for poulet rôti, and every time I pass one I think, "I should make a quick version at home."

I found the original inspiration in La Bible de l'Apiculteur at Abbaye de Sénanque in Provence. Their version used chicken breasts with more honey and sugar. I reduced the sweetness and switched to chicken thighs, which stay juicier, cost less and naturally give more flavour on the bone - as well as collagen for our bones and joints!

Ingredients You'll Need

Here's what you'll need, as well as black pepper, sea salt and a little olive oil:

• skin-on chicken thighs - cut them in half (or ask your butcher)
• 2 large lemons - you'll use both the zest and juice, so make sure they're unwaxed or organic. I also have a handy guide to lemons and limes if you'd like more citrus tips.
• 2 garlic cloves - no need to chop, just peel and smash
• fresh tarragon - I love the flavour (see other herbs to use below, if you prefer)
• dry white wine - or dry Sherry/Vermouth is good
• honey - a tablespoon of runny honey

How to Roast Lemon Chicken Thighs in the Oven

Now also on video (see below).

Place the chicken thighs directly in an ovenproof dish. Zest the lemon over them, placing a little under the skin.

Squeeze over the lemon juice, add the garlic, half of the herbs, olive oil and honey and leave covered in the marinade for 30 minutes.

Turn over the chicken in the marinade, turn over again, skin side up and add the wine, seasoning, and roast in the oven for about 40 minutes.

Half way through cooking, spoon over the juices.

How Long Can you Marinate Chicken with Lemon?

Lemon juice contains acid, which starts breaking down the proteins in chicken. Thirty minutes to two hours maximum works well for flavour. Leave it too long - particularly overnight - and the texture will become mushy.

What Herbs Go with Lemon Chicken?

Although I use tarragon, other fresh herbs that work particularly well with this dish include:

• Rosemary
• Lemon thyme
• Oregano
• Chives
• Parsley
• Coriander/Cilantro - adds a different flavour dimension, good with grated ginger

Tarragon is my favourite here because it gives a gentle anise flavour that works beautifully with lemon. For more, see my detailed guide to aromatic fresh herbs.

How To Make Roast Chicken Really Tender

Chicken thighs are naturally more forgiving than chicken breasts because they contain more fat and collagen. For extra tenderness in this recipe:

• Marinating briefly with fresh lemon
• Keep the skin on and place some lemon zest under the skin
• Baste with the juices halfway through cooking
• Don't overcook - chicken thighs become dry only when left too long in the oven.

Lemon also helps soften chicken slightly by gently breaking down proteins. You'll discover that softened chicken under the crispy skin.

Why I Don't Cover Lemon Chicken with Foil

I leave the dish uncovered so the skin caramelises naturally. Some people prefer covering chicken while baking, but I find the exposed heat creates better colour, flavour and crispy skin. If you prefer to cover the dish, add a heavy lid halfway through cooking.

What to Serve with Lemon Chicken Thighs

The following side dishes are best served with lemon chicken thighs and partner well with the garlic and herbs in the dish:

• Sautéed green beans with garlic
• Tian de légumes (Provençal roasted vegetables)
• Basmati rice
• Gratin Dauphinois or boiled potatoes
• Roasted asparagus with hazelnuts
• Vichy Glazed Carrots
• Serve leftover chicken thighs cold next day with a simple green salad and homemade mayonnaise.

French wine tip: Lemon can sometimes be surprisingly tricky with wine, but a dry Loire Sauvignon or Chenin Blanc such as Vouvray Sec works beautifully with the fresh lemon and herbs (especially the tarragon here). Otherwise a good all-rounder is an Alsace Riesling.

More Chicken Recipes

All of these can be made using chicken thighs and are mainly slow-cooked in the oven to make a really tender chicken dish:

• Baked BBQ Chicken drumsticks - another easy budget dish
• Coq au Vin - the traditional French dish with a red wine marinade
• Chicken Tagine with Prunes
• Chicken is an excellent variation in this Veal Blanquette
• Use chicken in this Corsican stew with red peppers and olives