Lemon Chicken

You can make much more than a pitcher of lemonade. Lemon goes equally well with sweet as it does savory. Using lemon in appetizers keeps them light and fresh. Lemon adds brightness to vegetables, and puts just the right amount of kick in chicken and fish. Switching gears and incorporating sugar with lemon creates dreamy desserts. There’s so many ways to use this citrus fruit, so the next time life gives you lemons, ask for an extra bag.


  • 1 tablespoon olive oil
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon lemon zest
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and freshly ground black pepper
  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter

For the sauce:

  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chicken broth
  • 1/2 cup sour cream
  • Juice of 1/2 lemon
  • 1/2 teaspoon dried basil
  • salt and freshly ground black pepper


Preheat oven to 400 degrees F.

In a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; season with salt and pepper. Coat chicken thighs on both sides with the mixture.

Melt butter in cast iron skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove chicken to plate and drain all but 1 tablespoon of fat from the skillet.

Add garlic and red pepper flakes to the skillet, and cook 1 minute. Stir in chicken broth and allow mixture to reduce by one-third. Add the sour cream, lemon juice and basil; season with salt and pepper. Whisk until heated through, about 3 minutes. Return chicken to the skillet, skin side up.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees, about 25-30

minutes. Garnish with paper-thin slices of lemon. Serve immediately.