My husband has a fondness for all savoury things that are lemony, so naturally I try and create new lemony things and experiment with flavours that go with lemon a lot. In this recipe, the mustard and herb marinade infuse the chicken thighs with flavour, and the lemon sauce tenderises it so that it is super succulent. People have asked if they can use chicken breasts rather than thighs – the results would be much less succulent and moist but you can definitely do it. I personally prefer thighs as they are more flavoursome and juicier.
I hope you enjoy, happy cooking ! xx
• 1-1.5 Kg chicken thighs, no skin, trimmed of fat
• 2 tablespoons whole grain mustard
• 2 tablespoons lemon zest
• 3 teaspoons dried oregano
• 1 teaspoon fresh thyme
• 1/4 teaspoon salt
• 4 tablespoons olive oil
• 1/2 cup (100 ml) lemon juice (about 2 lemons)
• 2 cups (500ml) chicken stock
• 4 large garlic cloves, bruised
• 2 tablespoons unsalted butter, softened
• 2 tablespoons plain four
• ¼ cup thick cream
1. Heat oven to 200 degrees Celsius (400 F)
Start by marinating the chicken
1. Combine mustard, 2 teaspoons of the lemon zest, oregano, thyme, salt and 2 tablespoons of the olive oil in a small bowl. Dip the chicken into this rub, ensuring both sides are coated well
Prepare the lemon base
2. In another bowl or measuring jug, combine remaining lemon zes, lemon juice and the chicken stock. Set aside.
1. Heat remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the briused garlic then cook about 1 minute or until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil.
2. Add chicken, skin-side down into the hot garlic-infused oil and cook 2 to 3 minutes or until the skin has turned golden brown.
3. Flip the chicken then add the lemon juice mixture from before. Stir then slide the pan into the oven and bake 25 to 35 minutes or until the chicken is cooked Prepare the lemon sauce
1. Remove pan from oven then transfer the chicken to a plate and cover with aluminum foil. Place the pan over medium heat and bring the remaining liquid to a gentle simmer.
2. In a small bowl, use your fingers to mix butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy.
3. Add the cream to the sauce and adjust the salt and pepper seasoning
4. Place the chicken back into the lemony sauce and serve.