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An easy lemon chicken dinner recipe with golden-brown chicken and fresh lemon slices.

Classic Easy Lemon Chicken Dinner Recipe

This classic recipe features tender chicken thighs or breasts marinated in a zesty lemon-herb mixture, seared to golden perfection, and then finished in the oven. The pan juices are transformed into a flavorful sauce, making for a delicious and easy weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Paper towels
  • Large bowl or shallow dish
  • Whisk
  • Oven-safe skillet (e.g., cast iron pan)
  • Tongs
  • Meat thermometer
  • Serving platter
  • Aluminum foil

Ingredients
  

Chicken

  • 4-6 bone-in, skin-on chicken thighs or breasts

Marinade & Flavor

  • 2-3 medium-sized lemons for juice and zest
  • 2 tablespoons olive oil plus extra for drizzling
  • 4-5 cloves garlic minced
  • 1 teaspoon dried oregano or 1 tablespoon fresh
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1/2 cup chicken broth low sodium
  • 2 tablespoons fresh parsley chopped, for garnish
  • Salt and black pepper to taste

Instructions
 

Preparation

  • Pat chicken dry with paper towels and season generously with salt and pepper.
  • Whisk together lemon juice, zest, olive oil, garlic, oregano, and thyme to create the marinade.
  • Add chicken to the marinade, toss to coat, and marinate for 15-30 minutes at room temperature or up to 2 hours in the refrigerator.

Cooking

  • Heat an oven-safe skillet over medium-high heat, add olive oil, and sear chicken skin-side down for 5-7 minutes until golden, then flip and sear for 2-3 minutes.
  • Pour chicken broth into the skillet, tuck lemon slices around the chicken, then bake in a preheated oven at 400°F (200°C) for 20-25 minutes until the internal temperature reaches 165°F (74°C).

Finishing Touches

  • Carefully remove chicken from the skillet, transfer to a platter, cover loosely with foil, and let it rest for 5-10 minutes. While the chicken rests, place the skillet back on the stovetop over medium heat. Bring the pan juices to a gentle simmer, scraping up any browned bits from the bottom. If desired, squeeze in a little more fresh lemon juice, taste, and adjust seasoning. Spoon this pan sauce over the rested chicken, sprinkle with fresh chopped parsley, and serve immediately.

Notes

For extra flavor, you can add a pinch of red pepper flakes to the marinade for a subtle kick. Ensure your chicken reaches the safe internal temperature of 165°F (74°C) for food safety. Resting the chicken after cooking allows the juices to redistribute, resulting in more tender and flavorful meat.