Lemon Chicken

Nuvita Biscuits

This easy chicken dish is great for feeding a small crowd. The key is in browning the chicken thighs first to ensure that gorgeous crispy skin, before moving them to a roasting tin with the rest of the ingredients to soak up the delicious lemon, garlic and rosemary flavours. Perfection.


  • 8 chicken thighs (with skin)
  • 1 tbsp olive oil
  • 2 red onions, peeled and cut into thin wedges
  • 3 cloves garlic, peeled
  • 2 sprigs rosemary
  • 2 medium potatoes, peeled and cut into 1cm (½in) wedges
  • 2 unwaxed lemons, quartered
  • 250ml (8fl oz) chicken stock


  1. Heat the oven to 200°C (gas mark 6). Dry the chicken thighs with kitchen roll and then season well with salt and freshly ground black pepper.
  2. Heat the oil in a frying pan over a medium heat and fry the chicken, skin-side down, for 3-5 minutes or until golden.
  3. Scatter the red onions, whole garlic cloves, rosemary and potatoes over the base of a roasting tin. Tuck in the lemon wedges. Place the chicken, skin-side up, in the tin and pour over the stock. You may need to add a little water so there is a layer of liquid about the thickness of a pound coin.
  4. Roast for about 30-35 minutes, turning occasionally, until well cooked. Serve the chicken, onions and potatoes with any remaining liquid, accompanied by a green salad.


Recipe Comments

  1. posted by Victoria T on Feb 10, 2013

    I’m on a lemon kick right now, but I need some new ideas. I’ll take a recipe for anything sweet or savory except seafood. Please don’t give obvious ideas like lemon squares or lemon chicken, I need something I haven’t tried.

  2. posted by have faith on Mar 23, 2013

    Does any one have any good Chinese lemon chicken recipes?

  3. posted by davemc74656 on Mar 25, 2013

    I’m after a recipe for lemon chicken, the same ones, we find on butchers…they have honey soy kind and lemon chicken. Usually are done on drummetes…it is so delicious, but I have no idea what kind ingridients they use… Thank you so much for the help!!

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