Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Delicious! A new favorite for my family. Made two batches to enjoy it the next night.
I only have frozen skinless, boneless chicken breast, so I’m going to cook this in my instant pot. It won’t have the crunchy skin but I think cooked under pressure in the lemon sauce it will be good. We will see. I’m trying it tonight.
Hey! I’m doing a similar thing tonight! How’d it go last night?
very easy to make following recipe. And so very tasty. 1st time I’ve made this, won’t be the last.
We love this recipe. My daughter always requests it. It is so easy and delicious. Last night we served it with roasted brussle sprouts, a sweet potato and stuffing. It came out perfect and my daughter went for seconds.
I added oil and paprika to the marinade and the skin took a lot longer to crisp up but all in all very delicious!!!
Delightful recipe, especially when you consider how simple and easy it is. I fixed eight thighs, which I trimmed pretty closely. I had little marinade left for basting, but I poured off 1 3/4 cups of drippings when I was done. Fortunately, in my fear of preparing top little pasta, I prepared way too much, so the the drippings had a place to go.
Very flavorful! We just loved it! I made it for weeknight dinner and thought it was delicious enough for company. Used the entire recipe of marinade for 4 bone in chicken thighs and had plenty of marinade in reserve that I added to the pan juices half way through the cooking time, which we used on our plain rice. Another winner Elise – thank you!
Nice, but nothing special. Not enough marinade to “reserve” and use for basting. Not enough pan juices to serve separately – just dribble it over as you serve it. Kosher salt is a waste of cupboard space – just use sea salt for everything.
Husband and I loved it! Thank you!
Hey Elise, Im thinking about making this dish tonight, however I’ve got the whole chicken leg and not just the thigh, should I adjust the cook time?
Hi, Chloe! Emma here, managing editor. You shouldn’t need to adjust the cooking time too much, if at all. Start checking at 35 minutes, and continue cooking until the juices run clear and the chicken registers at least 165F in the thickest part with an instant-read thermometer. Enjoy!
wonderful thank you
Hi Elise I was going to make this dish tonight, but I don’t have any thyme or rosemary. What other herbs do you think would go good with the lemon?
How about oregano? Lemon and oregano are a classic Greek pairing.
Hi Elise, I’d like to make this for company tomorrow evening. Do you think I could add baby carrots and mushrooms in the bottom of the roasting pan? Would the mushrooms make it too watery? Thanks!
Hi Gretchen, I do think the mushrooms would make it watery. Also I’m not sure about the flavor combination of mushrooms with lemon chicken. I would recommend root vegetables instead, like carrots, parsnips, celery root, and or onions.
I went with the carrots on a bed of angel hair pasta decorated with fresh lemon slices. The company loved it! Many thanks!
Looks delicious! Can you marinate it overnight?
Hi Angie, I have marinated the chicken overnight without an issue, though for some people the result might be too lemony. Also the acid in the lemon juice can start to break down the chicken, so you don’t want to keep the chicken in the lemon juice too long. That said, I’ve done it overnight and it was fine.
This has become one of our all time favorite recipes, whether as a comfort food family meal or to serve to company. Tastes yummy at any time of year. My husband and I both cook and usually one of us becomes the primary cook for a given recipe, but we both cook this one.
This recipe is foolproof and delicious. I’ve made it many times and even when I skip marinating it or omit a spice, it turns out well. Great in oven or on grill.
Sounds simple & delicious!! However, I don’t particularly care for thyme… Any substitute suggestions? Or would you recommend simply omitting it? Thanks!
Hi Bryan, try oregano! Lemon and oregano go well together.
how can you not like Thyme!
I have made this for over 30 years and am so happy you posted the recipe. I never took time to write it down but it is exactly how I make it.
I was searching for something new to do with chicken thighs and when I saw this I decided there isn’t a better recipe so sticking with it
We made this for the first time when having a friend over for dinner at the holidays. It’s now Jan 18 and we have made it twice more since then. In other words, this has become an instant classic, if not an obsession, in our household. Thank you for this great recipe!
Elise, this is exactly why you are my go-to girl! I needed something relatively fast and simple for Sunday dinner and remembered seeing this. It was delightful! Just lemony enough. And the fresh rosemary and thyme are so perfect with it. I served it with yellow rice and a mix of yellow squash, zucchini, caramelized onions and garlic. Oh my! This was an easy answer to my arroz con pollo craving!
Hi! Super excited to have this tonight! Just a question-have you ever tried grilling this on the Bbq instead?
Hi Cassandra, great question! I have not grilled chicken prepped this way yet, but I do have a great Greek lemon chicken skewers recipe for the grill: http://www.simplyrecipes.com/recipes/greek_lemon_chicken_skewers_with_tzatziki_sauce/