Get the Recipe: Glazed Lemon Chicken
Easy and delicious lemon-glazed chicken. Comes together quickly with an easy apricot-jam-based sauce for a great weeknight meal. Use any cut of chicken!
Ingredients
- 5-6 bone-in/skin-on chicken thighs, or 3 bone-in breasts or *see Note 1 for boneless chicken
- 1/3 cup apricot jam
- 1 Tablespoon prepared yellow mustard
- 4 teaspoons lemon juice, fresh
- 1 teaspoon lemon zest
- 1 teaspoon garlic, minced
- pinch salt and freshly ground pepper
- 3 lemon slices, thinly sliced
- fresh thyme leaves, or chopped parsley, for garnish
Instructions
- Preheat oven to 375F. (non-convection/not fan-assisted)
- Heat a skillet (preferably non-stick) over medium-high heat on the stove-top. Pat dry the skin of the chicken thighs and season with a bit of salt and pepper. Add the chicken thighs, skin side down, and cook until nicely golden, about 5-6 minutes.
- Meanwhile, prepare the sauce by mixing together the jam, mustard, lemon juice, lemon zest and garlic in a small bowl. Add a pinch of salt and freshly ground pepper and stir in.
- When chicken skin is golden, flip over and cook the underside for a minute, then remove chicken to an oven-safe baking pan or dish (not too large - just enough to hold the chicken with a little space between). Spoon the sauce over the chicken pieces.
- For bone-in chicken thighs, bake in a preheated oven for 15 minutes, then remove from the oven and place the lemon slices either on top of the chicken or alongside it. Return to the oven and bake 15 minutes more, or until the chicken is cooked through and reaches at least 165F internal temperature.
- For bone-in chicken breasts, increase oven cooking time to about 40 minutes total. For boneless chicken thighs, reduce oven time to 15-20 minutes. For boneless chicken breasts, reduce oven time to 25-30 minutes or in all cases, until chicken registers 165F internal temperature.
- Serve garnished with fresh thyme leaves.
Notes
You could also use boneless chicken thighs or boneless chicken breasts. Reduce the oven time by 10-15 minutes or until they register 165F internal temperature.
Tips!
- You can tweak the amount of added lemon juice a bit up or down to suit. Some jams are sweeter and need a little more lemon juice to balance them, or if you just like a more forward lemon flavour.
- I like to sear the chicken in a non-stick skillet on the stovetop (because it's non-stick!), Then I transfer the chicken (leaving the fat behind) to a baking pan or dish to do the oven-cooking.
- Placing the lemon slices on top of the chicken will soften the skin underneath them, but the upside is that the lemon juice will cook down into the chicken. If you really want to preserve the glaze and skin on top of the chicken, you can place the lemon slices a little askew, leaning on the side of the chicken (between the pieces), instead.
Serving: 1serving, Calories: 483kcal, Carbohydrates: 19g, Protein: 31g, Fat: 32g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 185mg, Sodium: 213mg, Potassium: 425mg, Fiber: 1g, Sugar: 12g, Vitamin A: 205IU, Vitamin C: 6mg, Calcium: 26mg, Iron: 1mg
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