Mediterranean Lemon Chicken

In this delicious dish, chicken thighs marinate in olive oil, white wine, lemon, and Herbs de Provence. The chicken is then transferred to a skillet and as the chicken cooks with the marinade, the marinade magically turns into the easiest pan sauce you have ever made! I serve it with capellini (angel hair pasta), tossed in some of the sauce.


  • 2-pounds chicken thighs (4 thighs), bone in, skin removed
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup white wine
  • 1 Tablespoon dried Herbs de Provence
  • 3 garlic cloves, smashed
  • 1 lemon, thinly sliced
  • Capellini Pasta (Optional)
  1. Season the chicken thighs with salt and pepper on both sides. Place in a dish that will also hold the marinade (I use a glass Pyrex pie dish). Set aside.
  2. Using a glass measuring cup or a bowl, whisk together the olive oil, white wine and Herbs de Provence. Stir in the garlic and lemon slices. Pour over the chicken. Turn chicken over a couple of times to ensure each piece is coated with marinade. Cover with plastic wrap and refrigerate for 4 hours.
  3. Using a large skillet with lid, add chicken only and cook over medium heat about 8 minutes. Turn the thighs over and add the marinade, evenly distributing the lemons and herbs. Cover and cook about 10 minutes. Remove garlic cloves.
  4. To serve family style, toss the pasta in some of the sauce and place in platter. Top with chicken thighs and sauce.
Herbs de Provence
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