Coriander Lemon Chicken
Bright, zesty, and packed with flavor, Coriander Lemon Chicken is the ultimate one-pan dish for a quick and satisfying weeknight meal. Juicy, bone-in chicken thighs are marinated in a vibrant blend of fresh lemon juice, zesty lemon peel, fragrant ground coriander, earthy cumin, and a touch of honey for subtle sweetness. After a quick sear to lock in flavor, the chicken is oven-baked alongside the savory marinade, creating a luscious sauce that pairs perfectly with fluffy rice or roasted vegetables. Finished with a sprinkle of freshly chopped coriander (cilantro), this dish combines citrusy tang with herbaceous freshness for a dinner that’s as aromatic as it is delicious. With just 20 minutes of prep and bold, wholesome ingredients, this recipe delivers a restaurant-quality meal right from your own kitchen!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 0.5 cups fresh coriander (cilantro), chopped
- 0.25 cups lemon juice
- 1 teaspoon lemon zest
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons chili flakes (optional)
- 0.5 cups water
Instructions
In a large bowl, combine lemon juice, lemon zest, minced garlic, ground cumin, ground coriander, olive oil, honey, salt, black pepper, and chili flakes (if using). Mix well to form a marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes (or up to 8 hours for deeper flavor).
Preheat your oven to 400°F (200°C).
Heat a large, oven-safe skillet over medium-high heat. Add a drizzle of olive oil to the skillet.
Remove the chicken thighs from the marinade (reserve the marinade for later) and sear them in the hot skillet, skin-side down, for 3-4 minutes until golden brown. Flip the chicken and sear for another 2 minutes on the other side.
Pour the reserved marinade and water into the skillet, making sure the liquid surrounds the chicken but does not cover the skin.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Remove the skillet from the oven and sprinkle freshly chopped coriander over the chicken.
Let the chicken rest for 5 minutes before serving. Serve warm with rice, couscous, or a side of roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 20.4 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1568 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
