Herb Chicken with Lemon Sauce


  • 6-7 Chicken Thighs
  • 2 Sliced Lemons
  • 1 Chopped Onion
  • 1 Garlic Clove
  • 3-4 Sprigs Thyme
  • 3 Tbsp Chopped Parsley
  • Salt & Pepper to Taste


  1. Prepare vegetables by chopping up the onions, lemon, parsley, and garlic.The next thing you do is prepare the chicken, after you clean them up a little, season them just with salt and pepper.
  2. Then go ahead and heat up a nice deep saute pan with a thin layer of oil on the bottom. Once it is nicely heated place the chicken skin side down, let it brown up really good then flip it over to brown on the other side.
  3. When the chicken has browned on both sides remove it from the pan and then go ahead and add your onions in there. You want to cook your onions down until they get nice and translucent and a little bit brown. After you cook the onions down you a layer of herbs and then a layer of sliced lemon on top of that. You're going to return your chicken to the saute pan with skin side up. Go ahead and add some water to the pan. You don’t want the water to completely submerge the chicken. Aim  for covering the chicken ½ to ¾ way up. This way is not drowning the meat, but allowing the meat to get nice and tender and create a nice sauce for the meat.
  4. I usually end up having to use about 2 cups of water or you can even use 2 cups of chicken broth, either one you want. Lastly you just want to cover the pan and let it cook, bring it to a boil and then bring it down to a low simmer. Let it cook for atleast 1 hr.