I absolutely love chicken and lemon together, it is a marriage made in heaven. This is a great dish to make during the week, don’t be scared by the length of the recipe, I made it detailed so there is no room for mistakes, a hungry family will be waiting 😉 I added potatoes to the mix to make it a whole meal, if you don’t eat carbs at night, leave out the potatoes.
Be careful not to over do it with the lemon as it can become a bit tart, that is why adding the honey is so important. Don’t forget to taste as you go.
800 g or 2 free-range chicken thighs per person, skin-on, bone-in, trimmed of excess fat
1 tbsp all-purpose flour
3 medium potatoes, peeled and cut into disks
1/2 a lemon, quartered
2 red onions, sliced
Handful of fresh thyme
1 bulb of garlic
For the mustard rub:
1 tbsp whole grain mustard
1 tsp lemon zest
2 tsp dried oregano
1 tsp Xylitol/sugar
1/4 tsp kosher salt
2 tbsp olive oil
For the lemon sauce:
60 ml lemon juice (about 1 lemon)
2 tsp lemon zest
350 ml chicken stock
1 tbsp honey
Handful of fresh parsley, finely chopped
Serves 4-5 people
Preparation : 30minutes
Cooking time: 40 minutes
Preheat the oven to 180°C.
Roasting and par cooking the potatoes:
Place a small pot of water on the stove, cut the knobbly bit off the garlic bulb, still keeping it whole, and blanch the garlic for 2 minutes, then drain.
To roast the garlic: make a little bowl with tinfoil; add the blanched garlic a tablespoon of olive oil, sprinkle of kosher salt and a pinch of black pepper. Place in the oven for 15 minutes.
Wash and peel the potatoes, boil them for 15 minutes, until slightly soft. Drain and cut into disks.
Take out a large casserole dish and place the potato disks at the bottom of the dish.
To make the rub for the chicken and the lemon sauce:
Before you coat the chicken with the rub, place a tablespoon of flour onto a plastic board and cover the chicken in it. This will make the sauce thicker.
Combine mustard, 1 teaspoon of the lemon zest, oregano, salt, xylitol and 1 tablespoon of the olive oil in a small bowl. Use a basting brush, coat chicken on both sides.
In another bowl or measuring jug, combine remaining lemon zest, lemon juice, honey and the chicken stock. Set aside.
Browning and cooking the chicken:
Place a large non-stick pan on high-heat, warm 2 tablespoons of olive oil. Add the chicken, skin-side down cook 2 to 3 minutes or until the skin has turned golden brown. If your pan isn’t big enough do it in batches.
Flip the chicken, and brown for a further 1 minute. Keep the pan for later.
Place some of the red onion slices and fresh thyme on top of the potatoes and then place the thighs on top, sprinkling the rest of the onions slices over the chicken. Pour over the lemon sauce and place the quartered lemon on top of the chicken.
Cook in the oven for 40 minutes. Half way through (20 minutes), take the chicken out of the oven and squeeze the roasted garlic onto the pieces, and spoon over some of the sauce so the chicken doesn’t turn dry. Place in the oven and cook for a further 20 minutes or until the juice from the chicken runs clear.
To serve sprinkle over chopped parsley and eat immediately.