Creamy and Juicy Lemon Chicken

Calories Per 100g
242 Calories

Serves 4

Total Cooking Time
1hr 25min


  • 4 Boneless Chicken Thighs
  • 2 Lemons
  • Lemon Pepper
  • 4 Garlic Cloves Crushed
  • 1 Chicken Cube
  • 100ml Water
  • 2 Tbsp Honey
  • Sunflower or Vegetable Oil
  • 400ml Low Fat Coconut Milk
  • Fresh Rosemary
  • Fresh Mint to Garnish
  • Salt and Pepper

Cooking Instructions

  1. Preheat the oven to 180 degrees Celsius.
  2. Cut thin elongated incisions along the skin of the chicken thighs.
  3. Place chicken thighs in a large stainless steel bow and mix with lemon pepper, salt and honey.
  4. In a large pan slightly cook the chicken thighs using a tiny drizzle of sunflower oil.  Cook each side for approximately 5min or until nice and golden.
  5. Once golden transfer chicken to a large oven dish skin side up.
  6. Grate the rind of 1 lemon and then juice it.
  7. Cut the remaining lemon into circles.
  8. Prepare chicken stock.
  9. Peel and dice the garlic.
  10. Wash 4 whole stems of fresh rosemary.
  11. Add the chicken stock, garlic, rosemary and lemon juice to the chicken, pouring onto the chicken thighs.
  12. With a cooking brush, brush the chicken thighs with some more honey.
  13. Sprinkle the lemon rind on the chicken thighs.
  14. Place the cut lemon circles on the chicken thighs.
  15. Cover dish with aluminum foil and bake for 40min.
  16. After 40min remove the aluminum foil and add the coconut milk and mix with the contents of the dish.
  17. Cook for an additional 25min uncovered.
  18. Take out of the oven and leave to cool slightly before serving.  Serve with some basmati or cauliflower rice.

1 Comment
  1. […] well to include a protein source, fat source, and low carb vegetables in your meals. A diet based mostly on lean protein […]

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