Roasted Chicken in Lemon Sauce
Tangy Sweet and sour crispy chicken

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Roasted Chicken in Lemon Sauce

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Adjust Servings:
2 tbsp. oil
3 tights skin on chicken thighs
For the sauce
3 leaves Sage
4 cloves Garlic
from 1 lemon Lemon Juice
from 1 lemon Lemon zest
3 tbsp. Dry white wine
2 tbsp. all purpose flour
2 cup chicken stock
1 tbsp. Butter
1 tsp. Date honey or honey
1 tsp. Salt
1 tbsp. Black Pepper

Nutritional information

Serving size
Total Fat

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  • 30 minutes or less
  • chicken
  • Gluten Free
  • Oven


  • For the sauce



Having chicken for dinner had always been one of the best ways for a good quick dinner without any special preparations. The Roasted Chicken in Lemon Sauce is a recipe that you don’t need to prepare in advance however it really gives the chicken the out-of-the box treatment. The chicken produces an amazing lemony smell which spreads all over the kitchen with a flavor that is a perfect combination of the grilled chicken and the sour flavor of the lemon sauce.

Roasted Chicken in Lemon Sauce

Getting the roasted Chicken in Lemon Sauce prepared for a casual dinner will take you about 30 minutes, the idea is to create a balance between the chicken and the lemon flavors. I used chicken thighs, skin on, we need this precious skin to keep the chicken moist inside and to get this amazing outer crisp that a good grilled chicken must have.

The lemon sauce is giving the chicken thighs it’s distinguish flavors, a fresh and tangy taste. One thing to keep in mind, is that we don’t want the sauce to be too sour so instead of squeezing a bucket of lemon juice for the sauce we use just 1 lemon and the rest of the flavor is coming from the lemon zest.

For an extra crispy skin I start by roasting the chicken on a skillet, applying some direct high heat, getting a good burn on the skin which will later on even get crispier when roasted in the oven for a few more minutes.

Roasted Chicken in Lemon Sauce

You can add many variations to the sauce, if you’re looking for round flavors. Cream is the best choice to add for a classic garlic, white wine sauce which will definitely compliment this recipe. I wanted to keep the chicken dish on the low-fat version, so I didn’t use any cream however I did use flour as a thickener, ending up with a thick sauce which will be the star of the meal, so make sure you have a good bread on the side, to wipe all this delicious sauce straight from the skillet!

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10 minutes

Searing the chicken

Preheat the oven to 180c/ 350F.
Set an iron skillet on high heat, add the oil and wait till the skillet is smoking.
Place the chicken thighs, skin side down and give it a good sear, until golden brown, it should take about 7-8 minutes.
Flip the chicken pieces to the opposite side for another 1-2 minutes.
Take out the chicken and set aside.

7 minutes

making the lemon sauce

In the same skillet, don't wash it, the chicken residues add tons of flavor to the sauce, pour in the white wine and scrape the skillet with a wooden spoon extracting the flavors.
Place the garlic and sage in the pan, leave for 1 minute and pour in the lemon juice.
Reduce heat to medium-high, let the lemon juice decrease by half and add the flour. Pour-in the chicken stock, 1/2 a cup at a time while stirring the sauce. we want to create a smooth sauce without flour lumps.
Bring sauce into a boil and reduce heat to low.
Add the butter, lemon zest, date honey, cook for another 5 minutes until the sauce decreases and season with salt and pepper.

12 minutes

roasting the chicken

Add the chicken thighs into the lemon sauce skillet, cook on medium heat for another 5 minutes and place the skillet in the oven on the upper rack close to the grill.
When the skin is golden brown and extra crispy (after about 7 minutes), take out the skillet, cool for a few more minutes and serve immediately.


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