Print

Jamie Oliver 5-Ingredient Lemon Chicken

Jamie Oliver 5-Ingredient Lemon Chicken - recipe card
Print Recipe

This simple yet elegant dish features juicy, pan-seared chicken thighs in a bright, aromatic lemon and garlic pan sauce. The chicken skin crisps to golden perfection while the meat stays tender and moist, all with just five everyday ingredients.

Ingredients

Scale
  • 2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
  • fine sea salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 lemons, 1 zested and juiced, 1 sliced into 1/4-inch-thick rounds
  • 4 cloves garlic, thinly sliced lengthwise

Instructions

  1. Pat the chicken thighs dry with paper towels — removing moisture ensures the skin gets crispy, not steamed. Season both sides generously with fine sea salt and freshly ground black pepper.
  2. Heat a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat for 2 minutes. Add the olive oil and swirl to coat the pan.
  3. Place the chicken thighs skin-side down in a single layer — do not overcrowd; cook in batches if necessary. Let them sear undisturbed for 6-8 minutes until the skin is deep golden and releases easily from the pan. If it sticks, it needs more time.
  4. Flip the chicken thighs using tongs and cook for 5 minutes on the second side until golden brown. Transfer the chicken to a plate; leave the rendered fat in the pan.
  5. Reduce heat to medium-low. Add the sliced garlic and cook, stirring constantly, for 30 seconds until fragrant but not browned — burnt garlic turns bitter.
  6. Pour in the juice of 1 lemon (about 2 tablespoons) and add the lemon zest. Stir, scraping up the browned bits from the bottom of the pan (this is called deglazing and builds flavor into the sauce).
  7. Return the chicken thighs to the pan, skin-side up, nestling them into the sauce. Arrange the lemon slices around the chicken.
  8. Cover the pan with a lid or tightly with foil. Reduce heat to low and cook for 12-15 minutes until the chicken is cooked through — an instant-read thermometer should register 165°F (74°C) at the thickest part near the bone, and juices run clear.
  9. Remove from heat. Let the chicken rest, covered, for 5 minutes before serving. This allows the juices to redistribute so the meat stays moist.
  10. Taste the pan sauce and adjust seasoning with more salt and pepper if needed. Serve the chicken thighs with lemon slices, spooning the sauce over the top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (177°C) oven for 10-15 minutes or until internal temperature reaches 165°F (74°C). Add a splash of water or chicken broth to the pan sauce to refresh it if needed. This dish freezes well for up to 2 months — thaw overnight in the fridge before reheating.

Nutrition

Keywords: lemon chicken, chicken thighs, 5-ingredient chicken, quick chicken dinner, Jamie Oliver, stovetop chicken, lemon garlic chicken, weeknight dinner, easy chicken recipe, Italian chicken

Find it online: https://britishrecipes.uk/5-ingredient-lemon-chicken/