Chicken Thighs With Garlic And Lemon

Prep Time
Cook Time
1h 8m
Ready In

Recipe: #35590

September 03, 2020

"Gluten free. In style magazine 2007 and in trumps restaurant he had a whole boned chicken . It served 2 so it was probably A small one im doing thighs bone in .if your good with a knife you can bone them ."

Original recipe yields 4 servings
  • For candied lemon zest
  • For Chicken


  • Serving Size: 1 (425.3 g)
  • Calories 625.2
  • Total Fat - 45.1 g
  • Saturated Fat - 11.2 g
  • Cholesterol - 222.3 mg
  • Sodium - 992.1 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 3.1 g
  • Sugars - 9 g
  • Protein - 38.7 g
  • Calcium - 60.4 mg
  • Iron - 2.4 mg
  • Vitamin C - 58.1 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 425°F.

Step 2

Cut zest from lemons into thin strips and place in saucepan along with sugar and water.

Step 3

Simmer and cook until peel is translucent, 10-15 minutes.

Step 4

Strain and let cool.

Step 5

Juice lemons, set aside.

Step 6

In heavy ovenproof saute pan, heat oil over medium heat.

Step 7

Add garlic cloves and chicken thighs. Brown chicken on both sides.

Step 8

Add stock and lemon juice, bring to boil over high heat.

Step 9

Transfer pan to oven and roast for 40 (they said 20 minutes . I like well done chicken)minutes or until chicken is golden and juices run clear.

Step 10

Reserving sauce in pan, transfer chicken to warm platter and cover with foil to keep warm.

Step 11

Reduce sauce until it coats back of spoon, 10 minutes.

Step 12

Add candied lemon.

Step 13

Season to taste with salt and pepper.

Step 14

Spoon sauce over chicken thighs to serve.

Tips & Variations

No special items needed.



We really liked this chicken dish -- I used boneless chicken thighs so cooked it in the oven about 25 minutes. The candied lemon is delicious as is the whole dish. Thanks for sharing!

review by:
(25 Mar 2022)


I loved the candied lemon peels! I used a peeler, not a zester. I'm so glad I did. This sauce is amazing! I had to stop myself from eating the lemon peels so I'd have some for the chicken. Thanks for sharing!

review by:
(10 Mar 2022)


I made a single serve using a Maryland cut (thigh and drum intact). I scaled back for one serve and for the lemon I sliced the zest into thin julien pieces and candied them (I used a quarter of a large lemon but the same amount of water and sugar for the recipe) and it only took 5 minutes to candy up (hardly any liquid left). The chicken once cooked (45 minutes, I think 20 minutes may be for thighs without the bone) and the meat was moist and lemony with a hint of garlic and I thoroughly enjoyed thank you Dee made for For Your Consideration tag game at FF&F.

review by:
(2 Mar 2022)


This recipe is a keeper. So enjoyed it

review by:
(1 Jul 2021)