Lemon Chicken

Lemon Chicken // shutterbean

My brother and I like to have these conversations about what dishes we enjoyed the most while growing up. My mom’s Lemon Chicken always comes up in the top 5 because THE SAUCE OMG THE SAUCE. We would fight over the crispy burnt onions on the edges of the glass baking dish; my mom never had to work hard to scrub the pan. Having a sibling who also loves crispy bits was a just a weeeeee bit dangerous. Fights ensued and then came taunting. Growing up is fun!

Lemon Chicken // shutterbean

Now, I’m the only person in my family that likes crispy bits (totally awesome!) but Cooper and I BOTH are pizza crust people so I guess there’s that…We fight over Casey’s crust…

Lemon Chicken // shutterbean

Let’s get back to the sauce. It’s dreamy/tangy and the onions are mostly soft while some of them are crispy!  My parents were out of town and I didn’t want to bug my mom asking her for the recipe so I came up with my own interpretation.  First I used olive oil instead of butter. If you want to sub butter for olive oil, she uses about 1 stick. Or– you can go half & half. Either way, it makes a delicious sauce. The olive oil is just as good.  My mom also uses chicken thighs on the bone while I go boneless. Casey doesn’t like having to cut around the bones (I don’t blame him!) so we almost always go boneless.  She also dredges the chicken in flour before she bakes it. Doesn’t do much for the texture but I assume it thickens the sauce? I also added a bit of parsley at the very end to garnish and some sliced lemons in the mix. Fancy!

Any who- this is a pretty quick/easy recipe with a big impact. I almost always serve it with rice and a side of broccoli. I hope one day you’ll have people talking about how it’s one of your top 10 meals. Enjoy and thanks, Mom!

And we’re off!

Lemon Chicken // shutterbean

We’re gonna chop up the onion, mix the herbs with the olive oil (or butter) and add the thyme & oregano.

Lemon Chicken // shutterbean

See? The juice of 1 1/2 lemons goes in as well.

Lemon Chicken // shutterbean

Now we stir in the chopped onions & garlic.

Lemon Chicken // shutterbean

Lightly oil up the baking dish you’re going to bake the chicken in. Add the onion mixture on top and stir!

Lemon Chicken // shutterbean

Season with salt & pepper and divvy up the lemon slices around the chicken.

Lemon Chicken // shutterbean

And we’re baked! It takes about 35-40 minutes at 375F. If you want to make the sauce creamier, add a little butter at the end.

Lemon Chicken // shutterbean

I highly recommend serving the chicken over rice. It’s really good with potatoes too.

Lemon Chicken // shutterbean


Lemon Chicken // shutterbean

Here are those burnt bits I was telling you about…

Lemon Chicken // shutterbean

Lemon Chicken

serves 4

  • 1  1/2 lbs. boneless skinless chicken thighs
  • 1/3 cup extra virgin olive oil plus more for pan
  • juice of 1  1/2 large lemons, plus 5-6 slices of lemon
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • kosher salt & pepper
  • chopped Italian parsley for garnish

Preheat oven to 375F.  Lightly drizzle olive oil in a glass baking dish or enamel pan. Add chicken thighs and set aside. In a large measuring cup or bowl mix together olive oil, lemon juice, onion, garlic, thyme and oregano until well combined. Pour onion mixture over chicken thighs and toss to coat. Nestle lemon slices around the chicken and season with salt & freshly cracked pepper.  Place chicken into the oven and bake for 30-40 minutes (depending on the thickness of the chicken), until chicken is thoroughly cooked and the juice is bubbling. Cover the pan and let chicken sit for 5 minutes and sprinkle with fresh parsley. Serve on top of rice, making sure to spoon the juices on top.

  • Jess

    This looks SOOOOOO good! I was just sitting here thinking about what to cook tonight and then kinda procrastinating by looking at your blog (imagine!) and BOOM. Lemon Chicken’s on the menu tonight 🙂 Plus I’m on this bonkers clean eating detox and whaddya know, this is totally compatible! THANK YOU 🙂

  • Jane M

    Well you had me at LEMON! This recipe couldn’t be any easier too! #yum!

  • Maryea {happy healthy mama}

    Oooh those onions+the sauce looks magical. I pretty much adore anything with lemon, so this would probably easily become a favorite of mine, too.

  • Marie @ Little Kitchie

    Looks like a perfect dinner! All that gorgeous lemon is making me crave springtime!

  • Beth M

    Ooh, I love the simplicity of this. Must try!

  • Ashley Marti

    This reminds me of Nigella Lawson’s Lemon Roast Chicken with Lazy Mash http://www.cookstr.com/recipes/lemon-roast-chicken-with-lazy-mash. We practically drink the sauce!

  • Cara

    Making tonight! Yum!!

  • Clara

    I love this! I am on a total lemon kick, thanks to your lemony chicken and orzo soup. Once I ge through that, I’m totally on to this chicken. xx

  • Nicole

    Thank you! I was looking for a lemon chicken recipe that was easy for tonight’s dinner.

  • Rebecca Eats

    I’m loving this post! Beautiful shots, and I can taste the flavours through the screen.

  • Cheryl

    I want to eat this and it’s only 11:02am and I have no chicken in my house, TRACY.

    That is all.

  • Aubrey

    This may be a pretty basic question but how do you prepare the chicken for cooking? Do you trim off the “weird” bits? Do you leave some fat on?

    • Tracy

      I didn’t do much trimming on this batch. I get boneless/skinless chicken thighs from my local grocery store. I would definitely trim any weird bits if you see any. A little fat is cool. Adds to the flavor of the sauce.

  • Maggie @ A Bitchin' Kitchen

    Yessss to burnt bits and pizza crust! When I was a kid I always used to try and steal fried chicken crumbs before anyone could get to them…same idea I guess.

    This chicken looks awesome!

    • Tracy

      have you ever had a dutch crunch roll? i would steal the bits at the bottom. SO GOOD.

  • Alexe @ Keys to the Cucina

    Ahh chicken juice is the best, and with some crusty bread?! Mmm hmm. Your mama has a great recipe here, looks amazing!

  • Mary @ flavorrd

    This looks too perfect. The little lemon-scented roasty onions are calling me!

  • Heidi - Apples Under My Bed

    Growing up & fighting over food was such fun, hey? In retrospect. At the time it was like my world was ending when my brother took the rest of my chip packet. Thief. Thanks for sharing, Ben will go mad for this because of chicken + lemon + rice + sauce. Enough said. Thanks Tracy & Tracy’s mum!
    Heidi xo
    ps burnt bits fo life!

  • Stacey

    This is what I’m going to have for dinner. Tracy and Tracy’s Mom to the rescue. So simple and delicious-looking/sounding.

  • Amy

    Oh my boyfriend is going to love this dish! Anything chicken goes down well, and he won’t even have to fight me for the burnt bits because I’m one of those terrible vegetarian types 🙂
    Thanks for another omnivore friendly meal for my beloved!

  • Claire @Lemon Jelly Cake

    This is enough to make me want to go out again to the grocery store right now, in the dark and cold, and cook this and have a midnight dinner. 🙂

  • Crystal

    Made this for dinner tonight, thanks! So good.

  • Emily @ Life on Food

    Yes to crispy pieces. My husband and I fight over those. This dish looks amazing!

  • Heather

    Huge hit with the family. Thanks tracy.

  • marilyn

    I just wanted to tell you how beautiful I think your blogs are! Your photos and layout are truly awesome. I found your recipe for Arugula Hazelnut Salad and am positively hooked on it…could have it every night. Thanks for helping us generate a family favorite. I use hazelnut oil for all or half of the Olive oil to really punch up the hazelnut flavor.

    • Tracy

      Oh!! I bet that hazelnut oil is great! I’m so pleased that you liked that salad recipe. It’s one of my favorites 🙂

  • Tracy | Pale Yellow

    You’re lucky to have a mom that’s such a good cook! Mom recipes are the best! Reading your post reminded me of my favorite recipe from my mom – stuffed cabbage!

  • Caroline {TheBarbeeHousewife}

    Mmmm, I love lemon and chicken together. This looks delicious!

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  • Dixya @ Food, Pleasure, and Health

    next week this is happening. looks sooo good.

  • Maci

    I just finished cleaning the kitchen after making this for my brother and I tonight 🙂 SO so good. I added a teensy bit of heavy cream to the sauce and served it over gluten free fettuccine! Thanks for another terrific recipe!

  • Lena

    Yum! 🙂 I can’t wait to try this. Thank you for all of your amazing posts. 🙂

  • Zainab @ Blahnik Baker

    Burnt pieces!! Yes to them and everything else in this pan. Love how simple and tangy the chicken is 🙂 So happening this weekend!!

  • Annemarie Field

    I made this last night. It’s so easy and so good! Thanks, Tracy!

  • Sheri

    Don’t have thighs but I do have a package of chicken breasts – would they work? This looks sooo good!

  • jess

    I made this recipe last night- SO delicious. I only had chicken breasts on hand and they worked well as a substitution. We will definitely make them with thighs next time, but the sauce and burnt bits were SO SO GOOD.

  • Heather Christo

    yum. I make a similar roast chicken and I hoard all the crispy bits- the very best part. I love how easy this looks- I have to put in the weeknight lineup!

  • Susan

    Made this for dinner tonight with some brown rice. It was yummy. My husband and son both enjoyed it too. Simple goodness.

  • Jayne @ Tenacious Tinkering

    I’m curious. Does the sauce end up really tangy? I notice that no sweetener (honey, brown sugar, maple syrup etc) was added to balance out the tang. Or perhaps the sweetness of the onions is enough? I love lemon with chicken, Chinese or Western style.

  • Jessica @ Living La Vida Holoka

    I love lemon chicken. I’ll be making this for dinner soon!

  • lynda

    thank you for this recipe! I made it for myself last night (hehe) and I was in heaven! Super easy and definitely yum. I had it over brown rice with a side of roasted asparagus (which I threw in the oven while the chicken was resting).

    • Emily

      I did the same thing! This dinner with asparagus, which I placed in the oven partway through the chickens’ cooking time. It was a fantastic combination and really easy. Unfortunately my husband is really picky, and he thought there was too much lemon. Maybe I’ll make it again and just reduce the juice. But I really liked it.

  • Kelsey

    I just want to reach into my screen and place a sixth lemon slice in the dish. Is that weird of me?

    Yeah, it’s totally weird. I’ll just be going now.

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  • Kate @ ¡Hola! Jalapeño

    Tracy, I adore dinners like this. Something the kids will like, but still interesting enough for us to enjoy. I’m so making this ASAP! Thanks for sharing.

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  • Haley @ Cheap Recipe Blog

    I’ll admit at first I wasn’t compelled to make this dish, because, well, I have about 100 chicken dishes that I have bookmarked already. But after reading about the sauce – THE SAUCE – I am now moving this one to the front of my list. Looks amazing!!

  • Jo

    Too late today but tomorrow’s dinner for sure!!

  • Jason King

    I cooked this last night and am going to write an article about it on my site – full credit and links back to you included.
    I have to say that it was f**king sensational and gave me a culinary boner.
    One of the most basic meals to cook that will probably become a staple, I only had to buy the lemon as had the rest in the house already.
    The smell of it cooking was enough to nearly drown me in my own saliva and the actual taste and that sauce – OMFG!!!!!
    I served it on quinoa – and just a superb meal – thanks so much for the recipe.

  • Emily L

    Just made it tonight and it was super tasty and comforting! I served on top of brown rice with a side of sauteed chard and mushrooms. My onions weren’t super burnt-y but maybe my oven wasn’t hot enough.

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  • Lizy Tish

    This looks so delicious and so EASY. Can’t wait to make it.

  • Carrie

    Tracy, LOVE this recipe! I made it and it was delicious, except for the texture. I just don’t like the texture of baked chicken (because I’m weird, NOT because there was anything wrong with the recipe!) Do you have any thoughts about how to cook this in the Crock Pot? I love the concept of lemon chicken but apparently am pretty high-maintenance 🙂

    Thanks for posting this… you always inspire me to cook dinner! 🙂

  • Sheri

    This recipe was a huge hit in our house. I added some chopped up artichoke hearts and it was an amazing addition. Thanks so much!

    • Tracy

      You’re the second person who has added artichokes! I am going to do that next round!!

  • Adrien

    I made this last night and it is so fantastic! I improvised a little bit and used bone-in chicken breasts but it still turned out wonderfully! This is also really delicious over spinach for a next-day salad and you can even use the oniony sauce as dressing 🙂

    • SONIA

      Hi Adrien!

      When you substituted Bone-On Chicken Breast, how did you adjust your time or temperature? Would LOVE to make with Breasts!

      Please and Thanks!

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  • Lizy Tish

    I made this earlier in the week and it was so great! And I just saw that some people added artichokes and I’m doing that next time. I may also try your mom’s method of dipping the chicken in flour to make the sauce a little thicker. Just to try it. It was really SO good – thanks for posting this.

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  • Megan

    Tracy, this recipe is delicious and as a bonus, easy! Thank you! I made it for dinner Friday and served it with brown rice and roasted asparagus. My boyfriend and I gobbled it up and enjoyed the leftovers Saturday. The brown bits and the juice are da bomb!

  • vlb987

    Lemon Chicken is one of those that I haven’t found a perfect recipe for yet! I definitely have to give this one a try. Your blog is beautiful and your pictures are on point! Looks so so so so delish!

  • Rita D

    Tasty and tender, but mine didn’t brown and get the “burnt bits” as described. I think I need to use a larger pan, so there’s more room between the thighs and they are not as “deep” in the sauce (which IS delicious!)

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  • Jenny

    Just made this tonight and it was great. I used drumsticks instead and baked them for 45-50 minutes. I also used 3 pounds of meat and kept the sauce the same because I was trying to cut back on the calories. I cut off the skin from the drumsticks but the meat was still tender after baking. Love the recipe!

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  • Julie Grubbs

    Really looking forward to making these tomorrow night! This recipe sounds amazing.

  • Angela

    Any ideas on how long this should bake with bone-in chicken thighs? I can’t wait to make this tonight, but I try to buy bone-in to keep the cost down. 🙂

    • Tracy

      Shouldn’t take that much longer! I’d check it at the time I suggested and maybe add a few minutes.

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  • Bettina

    This was lovely! I used 3 Meyer lemons for the juice, as they are smaller in size. Just turned the broiler on at the end of the cooking time for some quick extra browning. Wonderful, very quick midweek family meal. Many thanks!

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  • Felicia

    I’m wondering if this will work in a slow cooker (though wouldn’t have the yummy burnt onion bits unless it got a quick broil in the oven to finish). If I get brave and try it I will report back. Anyone else tried it?

    • Felicia

      Winner winner chicken dinner! I’ve not tried it in the slow cooker yet, just had some unexpected late afternoon free time yesterday. Turned it in to a “clean out the fridge” version with a leek instead of regular onion, and also some chopped mushrooms and asparagus. Served over wild rice, hubs and 3-year-old son cleaned their plates. Yay, a new recipe in the rotation!

  • Bettina

    Just made it again. My next door neighbor spoils me with Meyer lemons from his tree. Scrumptious, you have to try this!

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    • Alessandra

      Made it yesterday.simply delicious, perfect and well balanced. It could represent my land without any problem, as the herbs you mention are used daily in our tradition, as well as extra virgin olive oil … yeah a typical Italian recipe … bye from the Adriatic coast of Italy!

  • Reynaul

    Made this for Easter dinner and everybody loved it! Thanks!

  • Anna Macrae

    This recipe looks incredibly delicious and I’m planning on making it with bone-in/skin on chicken thighs. Would you recommend that I sear the chicken on the stovetop before baking?

    Many thanks, Anna

    • Tracy

      I would brown them up a bit. Yes. You’d probably want a crispier skin.

  • Mary

    Made this last night and it was so good! I used chicken breasts and served it on top of a bed of sauteed kale. Added a sprinkle of grated Parmesan cheese on top for an added creaminess. Thank you yet again for a great recipe!

  • Ann

    Made this for dinner last night with brown rice and steamed asparagus and it was perfection! So great for an easy, spring-y meal. I used a sweet onion because my husband bought them by mistake (the nuances of onion varieties are lost on him), and I actually think it worked really nicely with the tanginess of the sauce. Thanks, Tracy!

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  • kim

    Has anyone tried making this then freezing right in the pan, then reheating later? Having family in town and want to make all the dinners in advance.

  • Mary

    This was delicious but I didn’t get any crispy bits 🙁 I don’t think I had quite 1.5 lbs of chicken and so I may have had a little too much liquid. But I out it under the broiler for 2 mins and that helped a little! Thank you! I will definitely be making this again esp when my parents visit!

  • Janis

    I’ve made this recipe about ten times now–it’s definitely become a household staple! The only thing I’ve modified is adding bacon (you can never go wrong adding bacon!). Thank you so much for sharing such an easy-to-prepare, delicious meal!

    • Tracy

      Whoa!!! Bacon!!! I know a lot of people who have added marinated artichokes. I’m gonna try that next!

  • little e

    It looks really pretty in the pan after cooking. The onions don’t completely get soft in 30 minutes, and it’s not as flavorful as described. NO crispy bits either unless cooked for longer than 30 min. Sorry..not a winner for me.

    • Tracy

      I’m sorry it didn’t work for you. I hope you find a Lemon Chicken recipe that does. Good luck!

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  • dana

    What could you do for somebody that doesn’t like onions?

    • Tracy

      Scrape them off? And serve the chicken without? The onions are really apart of the experience.

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    This was easy and awesome……..try it you will love it!!!

  • Kim

    This is so simple and excellent! I found your recipe through Nomnom Paleo, and I’ve made it four times. Every time, anyone who eats it asks for the recipe. I cook a lot, but I probably only make the same thing five times a year. The fact that I’ve made this four times in the last month is actually record-breaking. Thanks for the delicious recipe and the great story to go with it!

  • Kim

    Oh, one more thing. I realized that cooking the onions in the butter along with the thyme as I prep the raw chicken (I use fresh because I’ve got it) has been key to the onions getting done in the same amount of time. So my process goes something like: put butter in baking dish, turn on oven to 375°, put pan in oven, slice up onions while butter melts, put onions and thyme into melted butter in oven, stir with tongs, while it is cooking, rinse and trim chicken, put into hot baking dish, add salt and pepper and lemon slices and juice right into pan, toss to combine put into oven again, ignore for a while, and enjoy a delicious dinner. 🙂

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    • Debbie

      please tell me what I did wrong…I made it last night & it was barely edible!! I must have had very juicy lemons because there was a bit more juice than I expected so that it was almost stewing instead of getting caramelized & reducing like I had expected it would. I had to use vegetable oil instead of olive oil since I hate even the smell of olives & olive oil so I don’t keep it on hand. I added a few pats of butter since butter usually makes everything taste better & I had to substitute Velata brand lemon garlic seasoning & some Kitcheneez zesty garlic seasoning for the fresh garlic…thought I had a jar of garlic in oil but couldn’t find it. I don’t think any of these substitutes made a big difference…it just was very bitter. The sauce tasted like I was chewing on the bitter lemon peels. I love lemon & like to put it in & on everything…lemon, vanilla, butter, & cinnamon goes in every that I can possibly put it in. Anyway when the chicken was done I removed it & the lemon peels & put in some potatoes cut in big chunks & cooked them until the sauce had reduced & then put the chicken back in to caramelize a little but the taste still was bitter. I ended up adding some fruit juice & a little carbonated peach water…things I’ve added many times to roasted meats & chicken…and it sweetened it up a little or at least took away a little of the bitter taste. I will end up eating it all myself since I can’t serve it to anyone. Why did mine retain the bitter lemon rind taste?

      • Tracy

        hmm! I am not sure about lemon garlic seasoning or zesty garlic seasoning. I don’t really have experience with those. How much did you use? Do you think your vegetable oil was still good?

  • Linda

    I made this recipe tonight and while I liked it very much, it did not come out exactly as your pictures. I did not get my onions to crisp up as yours did, so I didn’t get those delicious bits of goodness you referred to…I am thinking that I may have used too much lemon juice. Any suggestions?

  • Kathrine

    Wow, looks sooooo good!!!! Im making it tonight but I only have one garlic glove, could I use garlic powder instead? :-)))

  • Sandra

    Thanks for this recipe, the smells and ingredients mixed together are beautiful!! When I made this last night, it was not crusty or crispy and I think I know why! Next time I make this, I will use a bigger pan and use butter instead of oil..Trial and error right?! 🙂 It is a keeper though

  • ak0k0

    made this for dinner last night….it was AMAZING!! i used a blend of garlic infused olive oil and butter…boy was that sauce YUMMMY!!

  • Liz

    Just had this for dinner–it was fantastic! Thanks Tracy!!!

  • QL7

    Made ad directed, but had to bake it a little longer. Will made this again with a few modifications. I’ll try Kim’s method next time – there will be a next time!

  • India

    This was amazing. It’s the first recipe I’ve done from your blog, but I trust you so much, I knew it’s be a hit. My husband (who is quite critical of food) looked at me with big eyes and said “wow! We have to add this to our meal rotation!” He keeps thanking me for dinner hehe. So thank YOU!

    Love your blog and appreciate your photography so much.

  • Melissa

    This was a hit with my teenagers and my husband! Super easy and really delicious. My daughter never asked for leftovers until this recipe came along.

    I didn’t have thighs so I used boneless breasts, I sliced the onions in rounds and layered with the lemons (too lazy to chop!) sauce was awesome.

  • Debbie

    I use those seasonings in everything & they only make everything better. I don’t know about the oil…I’ve since bought a new bottle but oil wouldn’t turn bitter even if it was stale would it?

    • Tracy

      Perhaps it was the lemons then? I am sorry it didn’t work out for you!

    • Johanna

      The bitterness was from the lemon slices. The pith from the rind released its bitterness while cooking. I ruined an otherwise perfect piccata by adding slices to the sauce while it was cooking. The next night I made the same dish without adding the slices, no bitterness. It may have to do with the variety of lemon — not sure why others didn’t have that problem. But I’m making Tracy’s dish tonight (looks really good!) and will trim the pith from the slices before cooking just to be on the safe side.

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  • Marie

    This is in the oven right now. My house smells delicious. We will have it over rice. Can’t wait to try it 🙂

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  • Donna

    I have made this several times and it is my favorite chicken thigh recipe. It is so good. I usually make cauliflower rice to go with it. Thanks for sharing it.

  • Emily

    Four questions:
    1. Will this recipe work without thyme??
    2. Can you use cilantro in this??
    3. Will it taste the same if you cut the outside of the lemon?
    4. Will frozen chicken thighs work out for this dish???

    • Tommy

      No thyme? Of course… It just won’t have thyme flavor.
      Cilantro? Why not. Experiment!
      I’m unsure what you mean by cut the outside of the lemon?
      Why wouldn’t frozen ones work? Once you that them they’re, guess what, raw chicken thighs!

  • Jenny Wylott

    Delicious! Kenny and Jasper cooked them for me on Mother’s Day. I loved them! BTW how do you get all these recipes? Tracy, you are absolutely marvellous. Please reply, maybe send some pix. So long!

    Jenny W.

    Kent Manor, Abersonne Street, Charleston

    Please contact me by email.



  • PatMan

    The trick here is to leave enough space in the pan – and I realized ahead of time and STILL didn’t leave enough room! 2lbs of thighs in a 3qt pan was too much, even after 55 minutes. Taste was good, texture was way off. Will cut down on the 1/3 cup olive oil next time too – because there will be a next time, I can see the potential and it is too good to pass up!

  • Tambra

    This was delicious tonight! It’s now on an index card and a keeper! Thanks for great recipes

  • Doug

    Love this recipe. I tried it with oranges instead of lemons. Both ways are awesome.

  • Izzy

    Love your recipes Tracy- thanks for another keeper! I used too small of a pan & missed out on the crispy bits which was so sad – won’t make that mistake next time!

  • Kristen

    Just wanted to thank you for this awesome recipe – it’s definitely become one of my all-time favorites! While it’s amazing as-written, lately I’ve been making it with chicken breasts (I cut them into chunks so that the delicious sauce can flavor more of the chicken!), and then add a bunch of sliced mushrooms and capers! SO GOOD!

    Thank you for this wonderful recipe 🙂

  • Kalpana

    Hi ! Its looks amazing your recipe is super easy to follow , I tried this yesterday and it turns out well. Would love if you share your recipes on my resource also. Thanks and waiting to hearback 🙂 🙂

  • Leila Cosgrove

    This is my favorite chicken dish! It’s been in my rotation since you first posted it a couple of years ago. So easy to make and DELICIOUS. Thanks, Tracy!

  • niki

    I must have missed something here. I ended up with poached chicken in lemon juice. The chicken was done before any browning happened, so I felt like the onions and garlic never had a chance. And if the flavor is coming from simply adding butter, no thanks.

  • Mary

    Do we have nutritional information on the recipe.

    • Tracy

      I don’t, no but I am sure there are several sites that could help you out with that!

  • Calliope

    This is really great, I’ve made it at least 20 times. Tonight I served it with roasted green beans & crusty bread to sop up all the yummy juices. So easy, so good!
    My whole family loves your mothers lemon chicken. ❤️

  • Regina Reynolds

    Lemons Yumm it is very easy also, just popped it in the oven and back to sitting on my arse… dinners on ! Yay.

  • Carrie Brown

    I kept seeing you post about this and I needed something to make tonight without having to run to the store. We had almost all of the ingredients and it turned out so delicious!! It’ll be in our rotation now, thanks for sharing!!

  • Jenevieve Price

    I modified this today for tofu and it was delicious! I pressed the tofu, then tossed all the other stuff in with it and let it all marinate for a couple hours. I sliced and baked it at 425 for 30 min alongside Ottolenghi’s smashed zucchini recipe. It was ahhhhmazing! Thanks!!

  • Aleeda

    A perfect way to use the thighs I bought on purpose! The lemon shines bright even through my dead taste buds (head cold)! Saving the extra sauce for some cauliflower rice later this week.

  • Lisa

    I have had this recipe saved forever and finally made it last night – absolutely loved it! That SAUCE.

  • Steph

    We just had this for dinner and it was delicious!!! I served it with crusty rolls to soak up the amazing sauce. This recipe is definitely a keeper!!!!

  • Isabelle

    Just made this today and it was SO GOOD! We cleaned the whole sheet and regretted not making more. This is going in my meal rotation and being made again next week!! Thank you!

  • Libby

    This has been one of my favorite go-to recipes for years now. Our favorite way to serve it is with couscous, roasted cherry tomatoes, hummus and nice crusty bread. Absolutely delicious.

  • Jessica

    Tracy!! I made this tonight for the first time, even though I have been reading your blog and “planning to make it” for years. And I am KICKING MYSELF that I haven’t made it sooner! We devoured this. The sauce, the rice, the brown bits and all. I am already looking forward to having leftovers tomorrow and am definitely planning on adding this in to our dinner rotation. Thank you to you and your lovely mom for sharing this recipe with us. xo

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  • Kristin

    Is there a nutrition guide for this recipe? Calories, etc? Thanks!

  • Mal

    I found this recipe years ago and have made it probably around 30 times now… at this point I just use all the ingredients listed without measuring. My kids and I just love it. Simple, healthy, budget friendly, and not boring. I end up adding juice of two large lemons and just slice up the used lemons, then use leftover sauce the next day for pasta or rice. Also amazing to use for dipping bread with a smear of garlic confit. Thank you for this instant classic for my family!

  • Hilary

    Oh my goodness this was so simple and delicious! It might be the first time I’ve ever successfully baked tender, juicy chicken. Took just a few minutes to prep and was loved by the whole family.

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