Lemon Chicken is a classic American lemon chicken recipe without being too lemony. In other words, it doesn’t make your lips pucker; it has just the right amount of lemon flavor to it.
3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
1 egg yolk
2 Tbsp lemon zest
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme
1/3 cup lemon juice
2-3 Tbsp melted butter
Salt as taste
Lemon slices for garnish
To make the sauce, whisk together the lemon zest and juice with the sugar, water and flour in a small saucepan. Bring to a boil, whisking constantly until thickened, then keep warm.
In a small bowl, whisk together lemon peel, lemon juice, garlic, dried thyme, salt, and pepper. Mix lemon mixture over chicken. Leave to marinate for 30 minutes.
Whisk together the egg yolk and flour in a small bowl to make a batter. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat.
Toss the chicken in the batter and Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
Transfer to a plate and spoon the warm lemon sauce over the chicken. Scatter the scallions over the dish before serving. Serve this flavorful lemon chicken with a rice pilaf, baked potato, or angel hair pasta and a salad for a fabulous meal.