Lemon Chicken Thighs

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This vibrant recipe for lemon chicken thighs is an excellent choice for a high-protein dinner that does not compromise on flavour. By marinating the chicken in white wine vinegar and starting it in a cold frying pan, you achieve incredibly crisp, golden skin that contrasts perfectly with the tender, juicy meat. The highlight of the dish is the punchy vinaigrette, made by whisking together the juices of deeply charred lemons with roasted garlic and a hint of warm Aleppo pepper.

Ideal for a weeknight meal or a casual weekend lunch, this dish is both sophisticated and simple to prepare. The acidity from the lemons cuts through the richness of the chicken, creating a balanced and healthy plate. Serve these thighs alongside some roasted seasonal vegetables or a crisp green salad for a complete, nourishing meal that the whole family will enjoy.

Ingredients for Lemon Chicken Thighs

4 cuisses de poulet avec peau et os
Sel kasher, poivre fraîchement moulu
60ml de vinaigre de vin blanc
4 gousses d'ail, écrasées
2 citrons, coupés en deux
1 1/2 cuillères à café de miel
1/2 teaspoons Aleppo-style pepper
45ml d'huile d'olive extra-vierge

How to make Lemon Chicken Thighs

Pat chicken thighs dry and season well with salt and black pepper. Place in a large resealable plastic bag and add vinegar. Seal bag and gently massage chicken to ensure all thighs are coated in vinegar. Chill 1 hour.

Preheat oven to 204°C. Remove chicken thighs from bag and pat dry with paper towels. The drier the skin, the crispier it will be when cooked.

Place chicken thighs, skin side down, in a dry large cast-iron skillet and set over medium heat. Cook undisturbed until they easily release from the pan, about 4 minutes. Continue to cook, moving chicken around occasionally to ensure the skin is cooking evenly, until golden brown, 8–10 minutes. Add garlic and transfer skillet to oven. Bake until chicken is cooked through, 10–12 minutes. Transfer chicken and garlic to a plate.

Set skillet over medium-high heat and cook lemons, cut side down, until edges are deeply charred (they should be almost black), about 5 minutes. Transfer to plate with chicken and garlic and let cool slightly.

Squeeze lemon juice into a small bowl; add garlic, honey, and Aleppo-style pepper and whisk to combine. Whisk in oil and any accumulated juices on plate with chicken. Season vinaigrette with salt and black pepper.

Drizzle half of vinaigrette on a platter and set chicken on top. Serve with remaining vinaigrette alongside.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.