Bring a burst of sunshine to your dinner table with this vibrant, zesty dish! Perfect for a fresh summer meal or a weekend treat, our zesty lemon chicken thighs are pan-seared to golden perfection, glazed with tangy lemon juice, and served over a bed of peppery rocket. Topped with soft-boiled eggs, capers, anchovies, olives, and lemon & herb mayo, this recipe is a celebration of bright flavours that will have everyone reaching for seconds. Quick to prepare but big on taste, it’s a must-try for any lemon lover.
Ingredients (serves approx. 4)
- Chicken:
4 boneless, skinless chicken thighs
Olive oil
Sea salt and freshly ground black pepper
1/2 cup lemon juice
1 tablespoon honey
- Lemon & Herb Mayo:
150g mayonnaise
1 tablespoons lemon juice
1 tablespoons lemon zest
Handful of finely chopped dill (or parsley)
- Salad:
3 soft-boiled eggs, quartered
100g fresh rocket
2 tablespoons capers
6–8 good anchovies (optional)
1/2 cup green olives, pitted and sliced
2 tablespoons roughly chopped parsley
Method
- Lemon & Herb Mayo:
In a medium bowl, combine the mayonnaise, lemon zest, lemon juice and chopped dill.
Refrigerate until ready to serve.
- Chicken:
Season the chicken thighs with salt and pepper.
Heat a little olive oil in a sauté pan over medium heat. Cook the chicken thighs until golden and cooked through, about 5–7 minutes per side depending on thickness. Remove from the pan.
Add the lemon juice and honey to the pan and simmer until reduced to a syrupy glaze.
Return the chicken to the pan and coat with the glaze. Set aside to rest.
- To Assemble:
Arrange the rocket on a large serving platter.
Slice the chicken thighs and arrange over the rocket with the soft-boiled eggs.
Drizzle everything with lemon & herb mayo, then scatter over the capers, anchovies, olives, and parsley.