Lemon Chicken


Lemon Chicken – A Symphony of Zesty and Savory Flavors

When it comes to culinary perfection, few dishes strike the balance between zesty and savory quite like our Lemon Chicken recipe. This culinary masterpiece combines the tangy freshness of lemon with the hearty satisfaction of perfectly cooked chicken. Whether you’re looking to elevate a special occasion or create a comforting weeknight meal, this recipe promises to impress and leave your taste buds craving more.

Our journey to this delectable dish begins with a brine that guarantees maximum juiciness for the chicken. It’s a technique that sets the stage for a flavorful experience. From there, a harmonious blend of lemon zest, spices, and yogurt creates a marinade that infuses each chicken piece with vibrant flavor. After a relaxing stay in the fridge, the marinated chicken is ready for a quick sear, locking in its delicious essence.

The magic continues as the chicken is bathed in a lemony sauce, creating a symphony of flavors. This zesty sauce, enriched with butter and flour, adds a creamy touch to the dish, elevating it to the next level of deliciousness.

Served with a side of your choice, be it mashed potatoes, rice, or pasta, this Lemon Chicken recipe is a journey for your taste buds. It’s a delightful culinary experience that will leave you craving more of its unique combination of zesty and savory notes. So, let’s embark on this culinary adventure and savor the vibrant flavors of our Lemon Chicken recipe.

Ingredients for the Chicken

  • 1 whole chicken, cut into 8 pieces (thighs or drumsticks can also be used)
  • 1 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 1 tsp. black pepper powder, freshly cracked
  • 1 tsp. red chili flakes
  • 1/2 tsp. thyme
  • 1/2 tsp. rosemary
  • 1 1/2 tsp. oregano
  • 2 tbsp. finely minced fresh parsley
  • 1 1/2 tsp salt
  • 4 tbsp oil
  • 2 garlic cloves, crushed to a paste
  • 1/2 tsp. paprika powder
  • 2 tbsp. thick yoghurt

Ingredients for the Sauce

  • 1 tbsp. flour
  • 1 tbsp. butter
  • 1/4 tsp. garlic paste
  • 2 tsp. lemon zest
  • 1/4 cup lemon juice
  • 1 1/2 cups chicken stock
  • salt and
    pepper to taste


First, brine the chicken. This technique helps you achieve maximum juiciness for your chicken..

Add 2 tsp salt, 1 tsp sugar, 1/2 of cup white vinegar, Squeeze the juice from a lemon and toss in a handful of freshly chopped herbs, such as coriander or parsley. Afterward, pour in cold water and blend everything together.

Now add on your wiped clean chicken portions, they ought to be absolutely immersed in the water.

Simply put a lid on the container and let it chill in the fridge for a duration of one to four hours.

Then drain out the liquid, rinse out the chicken quarters nicely to do away with any extra salt and continue. Mix all of the last chook components in a small bowl. Make sure to thoroughly pat dry each piece of chicken using paper towels. Then observe the marinade generously on every piece. Place them in a dish, cover it up, and let them chill in the refrigerator for at least 2 hours, though overnight is ideal if you can manage it.


Remove the chicken from the refrigerator at the least 1/2 of an hour earlier than you intend on cooking.

When equipped to cook, take a pan and drizzle a touch little bit of oil. Place the chicken pieces in a single layer in the pan, making sure not to overcrowd it (you may need to do this in two batches), and cook them on both sides over high heat until they’re nicely browned. seal the chicken and provide it a brown coating. At this stage, our goal isn’t to fully cook the chicken; we’re just aiming for a nice sear, which should take around 2 to 3 minutes on each side.

Once finished searing the chicken pieces, place them in an oven-proof dish and set aside.

In the intervening time preheat the oven at 200 C.


Prepare the sauce. In the same pan which you used for searing the chicken, drizzle a tiny little bit of oil then add the garlic paste and stir it in for a minute, then add the chicken broth, lemon juice, zest and any leftover marinade at the same time as stirring constantly. Let the sauce gently heat up until it starts to simmer. Season with salt and pepper to taste. Stir and simmer for every other minute earlier than turning off the warmness.

In a small bowl, blend the butter and flour collectively right into a crumble
and set apart, this may be used later. Pour the sauce across the chicken portions. Place the baking dish in the oven and let it bake for around 20 minutes. Take it out, baste the chicken with the flavorful juices, then return the dish to the oven for another 15-20 minutes or until the chicken is fully cooked.

Once done, transfer the chicken pieces from the sauce onto a plate and keep them covered.

Return the sauce into the pan area it at the range over medium warmness and add the crumbled butter and flour combination that we set aside earlier.Gently stir or whisk until everything is well blended, and the sauce takes on a slightly thicker, rich, and creamy texture.


Put the chicken pieces back into the sauce, cover them to keep warm until you’re ready to serve.. Serve the herbed chicken with its zesty sauce and a side of mashed potatoes, rice, pasta or any accompaniment of your choice.

This lemon chicken recipe is a culinary masterpiece that effortlessly combines zesty and savory flavors to create a delightful dining experience. The crispy chicken, coated in a tangy lemon sauce, offers a burst of freshness and satisfaction with each bite. Whether served for a special occasion or as a comforting weeknight meal, this dish is sure to impress and leave taste buds craving for more. So, embrace the vibrant flavors of this lemon chicken recipe and elevate your dining experience to a whole new level of deliciousness.



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