Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Lemon Chicken Thighs (GF, Keto)

BY Kevin Lee Jacobs | 35 Comments

Last updated on November 12th, 2018

Several years ago, the French-Canadian chef at The Epicurean (a now-closed bistro in Latham, New York) taught me how to infuse ordinary chicken thighs with THE most intoxicating flavor and perfume. The trick? Simply tuck a thin slice of lemon beneath the skin of each thigh, and then saute for about 25 minutes. Combine this lip-smacking main course with smashed new potatoes and blanched green beans, as I did last night, and voila! –you’ll have a five-star dinner that comes together in just 30 minutes.

Thank you for watching this self-filmed video. I’m so sorry about the singing dog.

For more good things to eat, get my email updates, and subscribe to my YouTube channel.

Update: here’s the link to the skillet I used in the above video: Presto Electric Skillet. 

xKevin

And here, just in case you need it, is the printable recipe:

Print
Lemon Chicken Thighs (Easy!)

Prep Time: 2 minutes

Cook Time: 25 minutes

Yield: 4 servings

A slice of lemon tucked beneath the skin of a chicken thigh will infuse the thigh with wondrous citrus flavor as it cooks. For a complete chicken dinner in just 30 minutes, serve the thighs with such accompaniments as smashed new potatoes and blanched green beans.

Ingredients

    For the chicken:
  • 1 lemon
  • 4 skin-on, bone-in chicken thighs
  • Seasonings: salt, pepper, and dried thyme leaves (or, substitute Herbes de Provence)
  • Butter and olive oil -- a tablespoon of each
    • For the deglazing sauce:
  • 1/4 cup Limoncello (or, substitute dry white wine, dry vermouth, or chicken stock)
  • Juice of any remaining lemon
  • 1 tablespoon butter

Instructions

  1. Slice the lemon into 1/4-inch rounds, and tuck one round between the skin and flesh of each chicken thigh. Over medium heat, add the oil and butter to a skillet. When the butter melts and the foam subsides, add the chicken thighs, skin-side down. Cook until the skin is richly browned -- 5-7 minutes. Then flip the chicken, cover the skillet, and cook over low heat until the chicken is done (165°F) -- 20-25 minutes. Transfer the chicken to a warm platter.
  2. To make the deglazing sauce, tip the deglazing liquid into the skillet, and increase the heat. As the liquid bubbles, scrape up, with a wooden spoon or spatula, the flavorful bits that have stuck to the bottom of the pan. Off heat, add the tablespoon of butter, and swirl the pan until the butter melts. Divide the chicken among four plates, and top with the deglazing sauce.
https://www.agardenforthehouse.com/lemon-chicken-thighs-easy/

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Comments

  1. 1

    Janis says

    Dear Kevin – chicken thighs are a personal favorite. Thanks for sharing! BTW – you are in great company. Julia Child’s used lemon slices under the breast skin of roasted chicken. With all due respect to the undisputed Kitchen Diva, I prefer your recipe! Cannot wait to try it.

    Let Avery sing. Reminds me of Lily’s happy songs on some of your videos. Sweet memories. ❤️

  3. 3

    Meghan says

    I am making the chicken for dinner, and I adored Avery’s singing. It makes me happy that she is happy!

  5. 5

    Noreen C. Wenger says

    Hi Kevin,

    Your chicken recipe sounds delicious and looks beautiful! Going to make it tonight! Thank you.
    Always so much fun to hear from you. You’re so entertaining and funny! You should have your own TV spot. You are a natural.

    Thanks again. Noreen Wenger, Duxbury, MA

  6. 6

    Mary says

    I am sure the chicken is wonderful – will be making it soon
    You mentioned there would be info about the pan below but I did not find it?

  7. 7

    Julie R says

    This looks like a good new recipe to try. When I make it, I might add garlic cloves under the chicken skin in addition to the lemon slices. I loved Avery’s singing in the video. Both of you made me smile this morning, while watching your video = ) Thanks for making my day.

  9. 9

    Maraya says

    MMMMmmmmmmmmm(!) and thumbs up for the chicken.
    Applause and smiles for Avery’s singing.
    Thumbs up, too, for the Presto skillet. I bought one after viewing your English muffin recipe, which is also yummy!

  12. 12

    Tess says

    Kevin, I love your videos, recipes and articles. Your lemon chicken thigh recipe is now on my to-do list. Whenever do you have time to sleep? Between cooking and taping for your blog, gardening, household upkeep, spending time with Avery and Mr. Fox and a list of other responsibilities, your days are full without a minute for dawdling. Thank yiu for sharing yiur love of food, gardening and living life with us. ♥️

  13. 13

    Maraya says

    Kevin, we used to have a dalmatian that sang incessantly any time we played music. She also sang if we said “sing.” The hard part was always getting her to stop! ;-)))

  15. 15

    Kip says

    I always seem to open the email to find your recipes, when I am already hungry. This is similar to a chicken recipe I make with lemon slices and capers. I’m going to the store and get me some chicken thighs and make your recipe. Have you ever tried adding 1 t baking soda to your green beans, broccoli, peas? It makes the green the deepest green ever. Thanks for another enjoyable and fun episode.

  17. 17

    Linda says

    Recipe looks easy and delicious.
    I’m curious why you prefer the electric skillet to the stove-top. (Other than it might
    be more difficult to film but seems you’ve always liked using one regardless.)
    I’m wondering if it produces a more even heat?
    PS I love your animal friends being a part of your videos!

  18. 18

    Kevin Lee Jacobs says

    Hi John – Enjoy!

    Hi Linda – This particular electric skillet is larger than any of my stove-top frying/saute pans. It’s roomy enough for browning stewing beef all in a single batch, or for baking 6 pancakes (or English muffins) at a time.

  19. 19

    Sandy Martinez says

    Kevin, HAIL TO THE QUEEN!!
    I love gravy boats. Thanks for doing little things like that.
    By the way, you look very handsome in that green plaid shirt.
    Cheers!!
    Love, Sandy

  20. 20

    John says

    Kevin, it was scrumptious! I added a mashed clove of garlic to the lemon slice because, why not? I also splashed a little cream in the sauce because mine seemed to need a little more body.

    I would totally serve this at a dinner party. It looked as good as it tasted. And so easy!

  23. 23

    Susy says

    Made this for dinner tonight, both my husband and I loved it! Served it with smashed red potatoes and sauteed Brussels sprouts. Yummy! Thanks for sharing the recipe.

  25. 25

    Alan says

    Made for dinner tonight….Delicious. Used a 12 inch cast iron skillet which is exceptional when it comes to saute chicken or anything else. Thanks for another great recipe.

  28. 28

    Margaret says

    Kevin, you are an absolute GEM. Bought chicken thighs yesterday, because they are easy and delicious. I come home to this email post and think, “Great! Just need the fresh lemon!” Picked up lemons today, made the meal tonight. DELICIOUS. LOVED IT. Used the fat in the pan to saute beet greens, which was AMAZING! My only regret is that I failed to photograph for you. My husband and adult son were absolutely loving it.
    ,
    Margaret

  29. 29

    Tess says

    I love your videos and recipes, Kevin! There are two plump chicken thighs waiting to be seasoned and dressed with lemon slices for tonight’s dinner. Thank you for this quick and elegant recipe!

  30. 30

    LoveFromAnn says

    Another winner! Thank you, and I finally ordered your cookbook (I’m ashamed to admit my procrastination; please forgive me.)

  32. 32

    Cissy says

    Hi Kevin,
    I made this last night for my husband and I and we lovedit. Beside being delicious, it was the perfect blend of easy and a little bit fancy! Thank you so much!

  34. 34

    Marie says

    Hello, I am wondering if once the thighs are done if they could be browned again on the skin side to re-crisp the skin? Or would that ruin them?

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