Don't know what to do with that chicken sitting in your fridge? Make this Honey Lemon and Herb Chicken. It goes with anything! Throw it wraps, sandwiches, salads and rice bowls. It's perfect to have prepped in the fridge to use any way you like over the week.
Looking for other yummy chicken recipes? You'll love this Black Garlic Orzo with Chicken recipe or this Chicken and Greens Chopped Salad.
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Why you need to make this Honey Lemon and Herb Chicken recipe
- It's super easy to whip up
All you do is whisk up your marinade, pour it over the chicken then fry in the pan until golden and sticky. Tooo easy! - It's perfect for meal prep
I recommend cooking up a batch of this chicken and enjoying it over the week in sandwiches, salads etc - This Honey Lemon and Herb Chicken is budget friendly
You can pick up 4 chicken thighs for no more than $7 - $8. Then you'll most likely have the rest of the ingredients for the marinade at home!
Ingredients for Honey Lemon Herb and Chicken
- Chicken Thighs
- Lemon
- Lemon Zest
- Honey
- Parsley
- Thyme
- Garlic
- Salt
- Pepper
- Olive oil
See recipe card for quantities.
Storage
Store in the fridge for up to 3 - 4 days.
Related
Looking for other recipes like this? Try these:
Honey Lemon and Herb Chicken
Don't know what to do with that chicken sitting in your fridge? Make this Honey Lemon and Herb Chicken. It goes with anything!
Ingredients
- 4 chicken thighs
Marinade
- ½ lemon juice and zest
- ¼ cup parsley finely chopped
- 2 tablespoon honey
- 1 teaspoon thyme
- 1 garlic clove minced
- 2 tablespoon olive oil
- ½ teaspoon sea salt
- pepper
Instructions
- Whisk together all of the marinade ingredients in a bowl
- Pour the marinade over the chicken and toss to combine. Cover the chicken and marinade in the fridge for 30 minutes or preferably up to 4 + hours or overnight.
- Bring a pan to high heat with a splash of olive oil, add the chicken to the pan, pouring all of the marinade into the pan too.
- There will be a bit of excess liquid and it will bubble and boil instead of frying straight away, but keep that heat up high and within a couple of minutes the liquid will evaporate and the honey will start to caramelise and thicken.
- Continue to cook the chicken for 5 - 10 minutes until it is completed cooked through and is golden brown and sticky in appearance.
- Once cooked, transfer to a chopping board to cool and rest for 5 minutes then slice up and enjoy however you like!
Nutrition
Calories: 348kcalCarbohydrates: 11gProtein: 19gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 111mgSodium: 381mgPotassium: 283mgFiber: 1gSugar: 9gVitamin A: 431IUVitamin C: 13mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Ren
Hi!
Very excited to give this a try, but I’m very new to cooking so a few questions 🤓
Should I debone the thigh? And should the skin go or remain on?
If I don’t like parsley do you have any other suggestions? And is it okay if the thyme is dried?
Thank you so much!
Sarah
hello! Apologies for the late response.
Yes I usually by deboned thighs. Skin can stay on if you prefer but mine had no skin. You can skip the parsley, dried thyme is fine 🙂
Ivy J
I just made this for dinner, and it was absolutely DELISH!!!
Thank you so much!!!!
It's a recipe I'd definitely make again. Simple but so flavourful! Love it!
Sarah
thank you so much!! ❤️