Maribeth’s Lemon Chicken


  • 4-8 chicken thighs, bone and skin
  • 3 tbsp fresh thyme, roughly chopped (more whole sprigs for garnish)
  • 3 lemons
  • 2 tbsp butter
  • 2 cups dry white wine
  • Minced garlic or whole cloves with the skin intact (the more the merrier)
  • Salt and pepper to taste


A hot oven and a long cooking time makes for chicken that falls off the bone! Temperature can be 230C (450F) and cooking time should be in excess of an hour to increase the tenderness.

  • Place seasoned chicken thighs in the bottom of a ceramic coated Dutch oven.
  • Pour in the wine (it should not cover the thighs, allowing them to brown).
  • Add the butter and garlic.
  • Sprinkle with fresh thyme.
  • Slice one of the lemons and add lemon slices on top of the chicken.
  • Halve the other lemons and squeeze juice over the chicken.
  • Salt and pepper generously and cover to cook.
  • Variations include adding chopped onions or shallots and topping with chopped chives or crushed red pepper.

Note: I’ve made it several times and it is always a crowd-pleaser. Maribeth.