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Nine roast lemon chicken thighs in a round Dutch oven with lemon slices tucked between them.
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4.78 / 9 votes

Roasted Lemon Chicken Thighs

These roasted lemon chicken thighs are made by pan-searing bone-in thighs until golden, then roasting them in a fresh and preserved lemon sauce with soy, garlic, and thyme.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Mains
Cuisine: British
Servings: 4 to 6 servings
Calories: 768

Ingredients

  • 2 tablespoons olive oil
  • 8 (about 3 lbs) bone-in, skin-on chicken thighs
  • Sea salt and freshly ground black pepper
  • 5 garlic cloves, peeled and crushed with the flat side of a large knife
  • 3 sprigs thyme
  • 1 lemon, preferably organic, very thinly sliced (about 1/16 in |1.5 mm thick)
  • 1 store-bought or homemade preserved lemon, coarsely chopped
  • 1 tablespoon sherry vinegar
  • 2 tablespoons dark soy sauce
  • 3 1/2 tablespoons honey
  • 1 tablespoon water
  • 2 tablespoons coarsely chopped flat-leaf parsley
US - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a large ovenproof skillet over medium-high, heat the oil. Season the chicken thighs with salt and pepper and add them to the skillet with the garlic and thyme. Cook until golden brown all over, 3 to 5 minutes per side.
  • Pour the vinegar into the skillet and simmer until reduced by half, about 2 minutes. Add the soy sauce and honey, shaking the skillet to mix the sauce.
  • Reduce the heat to medium. Add the water, fresh lemon, and preserved lemons, and bring to a simmer.
  • Place the skillet in the oven and roast until the chicken is cooked through, registers an internal temperature of 165°F (74°C), and the sauce has reduced to a thick syrup, 10 to 20 minutes, depending on the size and thickness of the chicken thighs.
  • Transfer the chicken to a serving dish and sprinkle with the parsley. Spoon the sauce from the skillet over the chicken. Serve immediately.

Notes

  1. Crispy skin--For a darker appearance and slightly crispier chicken thighs, you can broil the chicken for the final minute or two of cooking.
  2. Storage and reheating--Leftover chicken thighs can be stored in a sealed container in the fridge for up to 3 days. Rewarm in a 350°F oven until heated through.
  3. Dietary--This recipe is suitable for a dairy-free diet. To make it gluten-free, use tamari instead of dark soy sauce.

Nutrition

Serving: 1portion | Calories: 768kcal | Carbohydrates: 19g | Protein: 48g | Fat: 55g | Saturated Fat: 14g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 283mg | Sodium: 729mg | Fiber: 1g | Sugar: 16g