This Mary Berry Lemon Chicken Recipe is a zesty and juicy recipe, which is made with fresh garlic and honey for a perfect sweet-and-sour balance. It’s the perfect weeknight dinner, ready in about 50 minutes.
Mary Berry Lemon Chicken Recipe Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- 3 cloves garlic, thinly sliced
- 50ml (¼ cup) dry white wine (or extra chicken stock)
- 150ml (⅔ cup) hot chicken stock
- 1 tbsp honey
- 1 lemon, zested and juiced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp butter (optional, to finish)
How To Make Mary Berry Lemon Chicken Recipe
- Prep and season the chicken: Preheat your oven to 200C/180C Fan/Gas 6. Pat the chicken thighs completely dry with a paper towel. Season generously on all sides with salt and pepper.
- Sear the chicken: Heat the olive oil in a large, oven-proof skillet or pan over medium-high heat. Place the chicken thighs skin-side down and cook, without moving, for 8-10 minutes, or until the skin is deep golden-brown and crispy.
- Set chicken aside: Once crispy, flip the chicken and cook for 1 minute on the other side. Remove the chicken from the pan and set it on a plate.
- Create the sauce base: Pour off any excess fat from the pan, leaving about 1 tablespoon. Reduce the heat to medium and add the sliced garlic, cooking for 1 minute until fragrant—do not let it brown.
- Deglaze the pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce by half.
- Build the sauce: Stir in the hot chicken stock, honey, lemon zest, lemon juice, and thyme leaves. Bring the sauce to a simmer.
- Return chicken and finish in oven: Return the chicken thighs to the pan, placing them skin-side up so the skin stays out of the liquid. Transfer the entire pan to the preheated oven.
- Bake until cooked: Bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
- Serve: For a richer sauce, you can remove the chicken to a plate and stir 1 tbsp of cold butter into the pan sauce until melted. Serve the chicken immediately, spooning the lemon sauce over the top.
Recipe Tips
- How to get extra crispy skin: The two most important tricks are 1) patting the chicken skin completely dry with a paper towel before seasoning, and 2) searing it skin-side down in a hot pan without moving it until it’s deeply golden.
- Can I use chicken breast instead? Yes, you can use boneless, skinless chicken breasts. Sear them for 3-4 minutes per side, then let them finish cooking in the sauce. They will not need to go in the oven; just simmer gently on the stovetop for 10-15 minutes, or until cooked through.
- What if I don’t have white wine? You can easily substitute the wine with an equal amount of chicken stock. If you do, add 1 teaspoon of white wine vinegar or apple cider vinegar to the sauce to replace the acidity.
- How can I make the sauce thicker? If you prefer a thicker, more gravy-like sauce, you can remove the cooked chicken and set it aside. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk this slurry into the simmering sauce until it thickens.
What To Serve With Lemon Chicken
This zesty chicken is very versatile. It’s wonderful served with any of the following:
- Creamy mashed potatoes (to soak up the sauce)
- Fluffy white rice or orzo
- Roasted asparagus or green beans
- Crusty bread (for mopping up the pan sauce)
How To Store Lemon Chicken
Refrigerate: Allow the chicken and sauce to cool completely. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan on the stovetop or in the oven.
Freeze: This recipe freezes well. Place the chicken and sauce in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Lemon Chicken Nutrition Facts
(Per serving, based on 4 servings)
- Calories: ~420 kcal
- Protein: 34g
- Fat: 28g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, it’s similar, but classic chicken piccata is usually made with flattened chicken breast, dredged in flour, and includes capers in the sauce. This recipe is a simpler, more rustic-style baked chicken.
If your lemon was particularly sharp, the sauce might be too tart. Simply whisk in a little more honey, about ½ teaspoon at a time, until the flavor is balanced to your liking.
Yes. After you return the chicken to the pan (skin-side up), simply reduce the heat to low, cover the pan with a lid, and let it simmer gently for 15-20 minutes, or until the chicken is cooked through.
Try More Recipes:
- Mary Berry Chicken Korma Recipe
- Mary Berry Chicken Hotpot With Potato Topping Recipe
- Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe
Mary Berry Lemon Chicken Recipe
Description
Tender, juicy chicken thighs with a crispy golden skin, braised in a zesty lemon, garlic, and honey pan sauce.
Ingredients
Instructions
- Preheat oven to 200C/180C Fan. Pat chicken dry and season well.
- Sear chicken skin-side down in a hot, oven-proof pan with oil until crispy (8-10 mins); set aside.
- Sauté minced garlic in the same pan for 1 min until fragrant.
- Deglaze with white wine, then stir in stock, lemon juice, lemon zest, and honey; bring to a simmer.
- Return chicken to the pan, skin-side up, so the skin stays out of the sauce.
- Transfer the entire pan to the preheated oven.
- Bake for 20-25 minutes, or until the chicken is cooked through and juices run clear.
Notes
- Patting the chicken skin completely dry with a paper towel is the most important step for getting a crispy finish.
- Be sure to place the chicken skin-side up in the sauce before baking; this prevents the crispy skin from becoming soggy.
- For a non-wine version, simply replace the white wine with an equal amount of chicken stock and 1 tsp of white wine vinegar.
