Chicken Lemon Herbs

[Meri Thilmony]

ThisLemon Herb Grilled Chicken is easily made with just a few simple ingredients for a delicious, healthy meal! Packed with so much flavor thanks to tangy lemon juice, tons of garlic, and fresh thyme!

Leftovers can be stored in a sealed, airtight container for 3 to 4 days in the fridge. I love adding this leftover chicken to my salads for easy lunches! You can also freeze these chicken breasts for up to 4 months in the freezer and defrost in the fridge overnight before reheating. If you are already using chicken that has been previously frozen and thawed out, I do not recommend freezing again.

As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun! Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

Marinate the chicken. Add the chicken thighs to a large bowl, pour the marinade on top, and give the chicken a quick toss. Then, let the chicken marinate for 1 to 2 hours in the fridge. See notes below on marinating time.

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

I prefer using a fryer whole chicken and spatchocking it, but thighs are the next most tender parts to use and this recipe does just that, and a great pairing for Grreek salad and a nice dinner bread! Thanks!

This is truly easy and delicious. (Per my husband and children.) I do not eat meat and have a hard time cooking it- it never comes out right. This seems to be perfect every time and they absolutely love it. I make it frequently without any changes since its perfect as is!

This recipe has become a family favorite, thanks Lisa!! Perfect flavorful base protein for meal prep, goes great on a salad, in a wrap, with veggies and rice/potato on the side; the possibilities are endless.

definitely a keeper! love this recipe, I did make it differently but it still came out amazing!!! I used frozen chicken breasts, in a pressure cooker for 10 mins, used the broth to boil some bell peppers, cut the breasts into strips and added them back into the mix.

This is definitely a 5 star recipe. I have made this several times for different family members and friends and they have all wanted the recipe. The only modification I made was to use 1/4 cup olive oil, as opposed to 1/3. Thank you for a great and easy recipe.

I love lemon so this was perfect and so easy to make.

Followed the instructions exactly except for used 10 thighs and there was enough yummy broth in the pan to simply put it over some angel hair pasta as a side.

Quick and so easy to prepare. My husband really enjoyed this meal. He said chicken was moist and very tasty. Did I mention, how EASY it was to fix? Full disclosure, I do not like chicken, but I like to find recipes to fix for him. I served with Jasmin rice and lemon asparagus.

Lemon herb chicken thighs with potatoes and leeks are packed with zesty flavor, and comes together all in one pan. The marinade is made with lemon juice, olive oil, fresh herbs and some spices, and adds the perfect flavor to the chicken and potatoes.

You can use either fresh herbs or dried herbs in this recipe. In the summer when I have easy access to all the herbs in my garden I use fresh, in the winter dried herbs work just great. You can even switch up the combo of herbs depending on what you have but I like to use basil, rosemary and thyme. A little garlic, salt and pepper and you are good to go.

Chicken is considered done at 165 degrees F. I always remove my chicken from the grill at about 155 degrees F and then allow it to sit a few minutes, this helps prevent overcooking and the chicken from drying out.

These are the most delicious lemon chicken thighs! This is truly one of my favorite chicken thighs recipes, with so much flavor from fresh lemon, herbs, and garlic. The chicken turns out super flavorful, juicy, and tender.

For a garlic flavor, toss a couple of garlic cloves into oil in the skillet you plan to cook your chicken in. Let it cook until toasty, then remove the garlic and sear your chicken thighs skin-side down in the garlic oil until the skin looks crispy and golden brown.

Fip the chicken in the pan, then add fresh lemon juice, chicken stock, and more lemon zest to the skillet. Stir to scrape any stuck bits from the bottom of the pan, slide it into the oven, and bake until the chicken is cooked through (about 30 minutes).

We bake chicken thighs at 400F. This higher temperature helps them stay juicy and tender without drying out. Since the chicken thighs bake with the lemony broth, they stay super moist and juicy in the middle.

Move the baked chicken thighs to a plate, and then finish the sauce by bringing it to a simmer and stirring in a paste made of butter and flour. This simple trick will thicken your sauce and turn it into a lemony gravy (so tasty).

These lemon chicken thighs have an amazing, creamy pan sauce! We love serving these chicken thighs with something that will help soak it up like our homemade mashed potatoes, mashed sweet potatoes, fluffy homemade biscuits, or pita bread.

These lemon chicken thighs are juicy, flavorful, and super easy! You will love the spice rub made with lemon, oregano, thyme, garlic, and mustard. We prefer bone-in, skin-on thighs for the best flavor, but chicken breasts or drumsticks work, too. For skinless chicken, add a bit of extra oil.

2Make the rub for the chicken thighs. Combine mustard, one teaspoon of lemon zest, oregano, thyme, salt, and one tablespoon of olive oil in a small bowl. Use your fingers or a brush to coat the chicken with the mustard rub on both sides.

4Flip the chicken, then add the lemon juice mixture from before. Stir, then slide the pan into the oven and bake for 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175F.

The board sauce technique mingles cooked chicken with a herby sauce directly on a cutting board. The result is this lemon herb chicken recipe that is deliciously zesty, moist and easy to make.

Chicken: Pretty much any chicken works as long as you adjust the cooking time for the chicken. Options: I like to use a spatchcock or flattened chicken as I find it cooks quickly and comes out very juicy. You can use skinless boneless chicken thighs or boneless chicken breast halves (much quicker) or skin-on bone-in chicken pieces.

Herb Sauce: The herby lemony garlicky sauce makes the dish. We use a mix of fresh herbs, garlic, lemon zest, olive oil and optional red pepper flakes for heat. As a variation, add some smoked paprika to the herb sauce. Or a splash of quality balsamic vinegar.

Brining means bathing raw meat or poultry in a salty solution to add flavor and juiciness before cooking it. I often use kosher chicken which is already brined. To brine a regular or air chilled chicken, check out the instructions in the recipe notes.

Try serving the chicken with crispy oven-roasted potatoes, green beans with panko, sweet and tangy grilled eggplant , grilled coleslaw (no mayo) and/or a grilled veggies recipe with potatoes. Or check out more side dishes for grilled chicken.

This delicious marinade includes lots of lemon juice and dried herbs (they pack more punch than fresh herbs). The longer you marinate the chicken, the more pronounced the lemon will be. I like to put the chicken in the marinade in the morning so it can sit all day. You can marinate for less time but the best flavor builds with more marinating.

Try a side dish like Grilled Zucchini & Squash, Garlic Green Beans, or Spicy Roasted Broccoli. These chicken breasts are also incredible on top of a salad like my Blueberry Citrus Spinach Salad or Strawberry Goat Cheese Salad.

This is one of my favorite grill recipes! Super easy to throw together with ingredients that we always have. Flavorful and always a crowd pleaser. We always make extra for leftovers and it reheats great.

Paired this chicken with crispy lemon potatoes. This will be on repeat in my house. I switched breasts for thighs based on personal preference. I started them marinating after breakfast, and it was a delicious main course for dinner!

I'm the recipe developer and cookbook author behind The Whole Cook. I create recipes the whole family will love using real (and really tasty) foods. Join me for yummy eating that won't compromise your healthy lifestyle!

Beautiful sheet pan lemon garlic chicken with tender potatoes, fresh herbs, and savory feta. This easy lemon garlic chicken recipe is packed with flavor and protein, and delicious served as is or over a bed of arugula or rice! The perfect weeknight meal everyone will love.

Cant wait to make this soon for me can i use tofu i never had sheet pan herby garlic lemon chicken and potatoes before perfect for my after office meals love your recipes as always brightens up my day everyday after work

Awesome recipe and definitely a repeat for me! Easy to put together, the chicken turned out so tender- it was simply delicious and oh so flavourful! Love a sheet pan meal for easy clean up too. Thoroughly enjoyed by both my partner and I. Followed the recipe exactly, served over arugula and topped with dairy free feta!

winner winner! So excited to see this one pan meal! Easy ingredients and easy prep! The potatoes absorbed the flavors so well and had a perfect tang. The meal was so delicious! Followed the directions with one modification of adding broccoli at the end. The feta cheese was a nice touch! Thanks Monique ?

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