Lemon and Mustard Chicken Thighs

27 Aug 2014

My parents have lived in the same house for 20 years - the house I grew up in. The neighbours have been there even longer, and are still there to this day. I grew up playing with the neighbour kids in the street - riding our bike, building tree huts and picking lemons of their lemon tree. They have the most glorious lemon tree in their backyard which stands about 2 metres high and is always in abundance of fresh, juicy lemons. I have lost count of the amount of time I have run next door to snatch a lemon or two and miss being able to do that on nights like these. Instead of popping over to the neighbours and picking a fresh lemon, I have to cross the road and go to the supermarket. Apartment life.

In saying that, I do have my own lemon tree which I bought in Autumn this year. So needless to say it hasn't really been given a chance to grow much. Especially being on the 9th level of an apartment complex and being annihilated by the Wellington wind. I still have hope for it though. So does my partner Owen, who feeds it 'citrus food' - whatever that is! Maybe one day it will spawn some beautiful yellow lemons.

These chicken thighs are seriously good. So good in fact that when I ask Charli (my flatmate) what her favourite meal of mine is, she always says 'those lemon and mustard chicken thighs you made were AMAZING'. I guess you better try it for yourself.

Happy cooking!


Lemon and Mustard Chicken Thighs


8 boneless skinless chicken thighs,
2 tbsp whole grain mustard
2 tbsp lemon zest
1/2 tsp dried oregano
1/2 tsp dried basil
2 tablespoons olive oil
1/2 cup lemon juice
2 cups chicken broth
2 garlic, crushed


Preheat the oven to 200C.

Begin by making the marinade for the chicken. You can do this in advance and place it in the fridge for later. Combine whole grain mustard, garlic 1 tbsp of lemon zest, herbs and a dollop of olive oil into a bowl. Dip the chicken into the marinade and make sure it’s fully covered on both sides.

Add some oil to a pan and heat the chicken until it’s white on both sides. Add to an oven proof dish.

Combine chicken broth, lemon juice and lemon rind in a bowl. Pour over the chicken and then place in oven for 25mins or until cooked through.

You should have a nice sauce to accompany the chicken. I like to add some bread to the table so you can mop up the sauce.


This recipe was inspired by For The Love of Cooking

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