Baked Lemon Chicken Recipe

Baked lemon chicken

  • serves 4
  • Easy

Try our moreish tray bake packed with crisp chicken thighs, creamy lemon sauce and fragrant rosemary



  • whole chicken thighs 8
  • butter 50g
  • garlic 2 cloves, finely chopped
  • onion 1, finely chopped
  • leeks 2, finely chopped
  • chicken stock 100ml
  • white wine 100ml
  • double cream 100ml
  • lemons 2, 1 juiced, 1 thinly sliced
  • rosemary a few whole springs
  • rice or orzo to serve


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Season the chicken thighs well, put into a deep 30cm x 20cm roasting tin and roast for 40 minutes until golden and crisp.

  • Step 2

    Meanwhile, melt the butter in a pan and gently fry the garlic, onion and leeks until soft and translucent. Add the chicken stock and wine, and gently simmer for 10 minutes. Add the double cream and lemon juice, and gently simmer for a further 5-10 minutes or until the mixture has thickened.

  • Step 3

    Take the chicken out of the oven, spoon out any fat, and pour the creamy mixture around the thighs so that the skins remain exposed. Put the lemon slices around the thighs, scatter over the whole rosemary sprigs and put back in the oven for a further 20 minutes. Serve with orzo or rice, if you like.

Check out more of our best chicken thigh recipes here...

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Nutritional Information

  • Kcals 481
  • Fat 37.5g
  • Saturates 18.6g
  • Carbs 6.7g
  • Sugars 5.2g
  • Fibre 3.4g
  • Protein 23.3g
  • Salt 0.6g