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Simple Lemon Chicken
Fact: chicken thighs beat chicken breasts any day of the week! They’re juicier, more succulent and they reheat nicely, making them perfect for meal prep. That said, you can use breast if you prefer. The citrusy marinade is simple yet flavourful. The dish is delicious, easy to make and comes together in just 30 mins. What’s not to love?
Looking for something to pair it with? I recommend my Peri Peri Potato Wedges and Lemon & Garlic Tenderstem Broccoli.
- Prep Time: 5 minutes
- Total Time: 30 minutes
- Yield: 3 1x
- Category: Chicken
Ingredients
Scale
For the marinade:
- 80 ml extra-virgin olive oil
- 1 lemon, zest
- ½ lemon, juice
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp dried Italian herbs
- ¼ tsp crushed red chilli flakes, optional
For the chicken:
- 6 boneless, skinless chicken thighs
- olive oil
Instructions
- Combine the marinade ingredients in a medium or large baking dish.
- Season the chicken on both sides with sea salt and freshly-ground black pepper.
- Add the chicken to the marinade and turn to coat. Let sit at least 15 minutes, or up to an hour. The flesh will begin to turn opaque – don’t be alarmed, this is normal.
- Heat a splash of olive oil in a large frying pan over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through, around 5 minutes per side depending on the thickness of your chicken thigh fillets. Serve and enjoy!
