Wyevale Garden Centres

Lemon Chicken

Read our recipes from Chris' Recipe Book - Wyevale Garden Centres
Lemon Chicken
Lemon Chicken
Serves: 6
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: 2/5 Difficulty Rating


  • 12 boned chicken thighs
  • Zest of 1 lemon
  • 20ml olive oil
  • Few sprigs of thyme
  • Salt and freshly ground black pepper

For the sauce:

  • 20g butter
  • 1 garlic clove crushed
  • Zest of 2 lemons
  • 1 lemon cut into 6 wedges
  • 100ml fresh lemon juice
  • 300ml chicken stock
  • 2 tsp arrowroot

Preparation Method

Preparation Method

Mix all main ingredients (not sauce) together and leave to marinade - preferably overnight.

Melt the butter in a pan and add the crushed garlic. Cook for a couple of minutes on a low heat without browning. Add the lemon zest, juice and chicken stock. Bring to the boil and simmer for 5 minutes.

Mix about 2 teaspoons of arrowroot with enough cold water to make a thin paste and add a little at a time to the sauce to thicken slightly. Set aside until required.

Pan fry the marinated chicken thighs in a little olive oil, a few at a time, until the skin is a delicious golden brown. Transfer to a baking tin and cook in a pre-heated oven at 160°c until the juices of the chicken run clear (about 15 minutes).

Pour over the fragrant garlicky sauce, along with the 6 lemon wedges and heat through. Serve with little new potatoes slicked with butter and baby vegetables or a green salad.