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Baked lemon chicken

Try our moreish tray bake packed with crisp chicken thighs, creamy lemon sauce and fragrant rosemary

AuthorRazaul Haque
RatingDifficultyBeginner

Try our moreish tray bake packed with crisp chicken thighs, creamy lemon sauce and fragrant rosemary

SaveSave to BigOven

Yields4 Servings
Prep Time30 minsCook Time50 minsTotal Time2 hrs

 8 whole chicken thighs
 50 butter
 2 garlic cloves, finely chopped
 1 onion
 2 leeks
 100 ml chicken stock
 100 ml white wine
 100 ml double cream
 lemons 2, 1 juiced, 1 thinly sliced
 rosemary a few whole springs
 rice or orzo to serve

1

STEP 1

Heat the oven to 200C/fan 180C/gas 6. Season the chicken thighs well, put into a deep 30cm x 20cm roasting tin and roast for 40 minutes until golden and crisp.

STEP 2

Meanwhile, melt the butter in a pan and gently fry the garlic, onion and leeks until soft and translucent. Add the chicken stock and wine, and gently simmer for 10 minutes. Add the double cream and lemon juice, and gently simmer for a further 5-10 minutes or until the mixture has thickened.

STEP 3

Take the chicken out of the oven, spoon out any fat, and pour the creamy mixture around the thighs so that the skins remain exposed. Put the lemon slices around the thighs, scatter over the whole rosemary sprigs and put back in the oven for a further 20 minutes. Serve with orzo or rice, if you like.

Category

Ingredients

 8 whole chicken thighs
 50 butter
 2 garlic cloves, finely chopped
 1 onion
 2 leeks
 100 ml chicken stock
 100 ml white wine
 100 ml double cream
 lemons 2, 1 juiced, 1 thinly sliced
 rosemary a few whole springs
 rice or orzo to serve

Directions

1

STEP 1

Heat the oven to 200C/fan 180C/gas 6. Season the chicken thighs well, put into a deep 30cm x 20cm roasting tin and roast for 40 minutes until golden and crisp.

STEP 2

Meanwhile, melt the butter in a pan and gently fry the garlic, onion and leeks until soft and translucent. Add the chicken stock and wine, and gently simmer for 10 minutes. Add the double cream and lemon juice, and gently simmer for a further 5-10 minutes or until the mixture has thickened.

STEP 3

Take the chicken out of the oven, spoon out any fat, and pour the creamy mixture around the thighs so that the skins remain exposed. Put the lemon slices around the thighs, scatter over the whole rosemary sprigs and put back in the oven for a further 20 minutes. Serve with orzo or rice, if you like.

Baked lemon chicken

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