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Baked lemon chicken

• Amanda James

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Serves 4

Easy

Total time: 1 hr and 20 mins

A star rating of 5 out of 5.7 ratingsRate

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

Gluten free

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Try this recipe for baked lemon chicken, then check out our lemon chicken with orzo, chicken paillard and more healthy chicken recipes.

Ingredients

Nutrition

• 8 whole chicken thighs

• 50g butter

• 2 cloves garlic

  finely chopped

• 1 onion

  finely chopped

• 2 leeks

  finely chopped

• 100ml chicken stock

• 100ml white wine

• 100ml double cream

• 2 lemons

  1 juiced, 1 thinly sliced

• rosemary

  a few whole sprigs

• rice or orzo

  to serve

Nutrition: per serving

• kcal481
• fat37.5g
• saturates18.6g
• carbs6.7g
• sugars5.2g
• fibre3.4g
• protein23.3g
• salt0.6g

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Method

• 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...

Authors

Amanda James

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