Mary Berry Lemon Chicken Recipe – Bright, Zesty, and Comforting

The first time I made Mary Berry’s Lemon Chicken, I went a bit overboard with the lemon juice — it was so tart that everyone at the table puckered up mid-bite! Mary would’ve been horrified. But once I found that perfect citrus balance, this dish became a weeknight favorite — juicy chicken, golden at the edges, with a sauce that’s equal parts tangy, garlicky, and herby.

This recipe is classic Mary — simple ingredients, foolproof steps, and the kind of flavor that makes even a plain Tuesday feel special. It’s light yet satisfying, and the aroma of lemon and garlic filling the kitchen is pure joy.

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WHY YOU’LL LOVE THIS MARY BERRY LEMON CHICKEN

• Quick & fuss-free: Ready in under 40 minutes — perfect for busy nights.
• Fresh & flavorful: Lemon, garlic, and herbs in perfect harmony.
• Healthy & wholesome: Lean protein and simple pantry ingredients.
• Family-friendly: Loved by adults and kids alike.
• Mary-style simplicity: Straightforward, elegant, and utterly delicious.

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INGREDIENTS (AND WHY THEY MATTER)

• 4 boneless, skin-on chicken thighs or breasts – Thighs stay juicy, but breasts work beautifully if cooked just right.
• Zest and juice of 2 lemons – Fresh lemons are non-negotiable; they bring brightness and depth.
• 3 garlic cloves, minced – Adds a warm, aromatic base.
• 2 tablespoons olive oil – Helps the chicken sear perfectly and keeps it moist.
• 1 teaspoon dried oregano (or thyme) – That classic herby undertone Mary loves.
• Salt and pepper to taste – Always season generously.
• Optional: 1 tablespoon honey – Balances sharpness if your lemons are very tart.
• Optional: Fresh parsley for garnish – For a burst of color and freshness.

Mary’s tip: Always zest before juicing — your knuckles will thank you.

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MY KITCHEN NOTES

When I first tested this recipe, I made two mistakes — I didn’t pat the chicken dry, and I didn’t marinate long enough. The result? Pale, steamed chicken with no golden crust.
Second try, I dried it well, let it marinate for 3 hours, and finished it in the oven. Perfection. Crispy skin, juicy inside, and that gorgeous glossy lemon sauce that you want to pour on everything.

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HOW TO MAKE MARY BERRY’S LEMON CHICKEN

Step 1 – Marinate the Chicken
In a bowl, whisk together lemon zest, lemon juice, garlic, olive oil, oregano, salt, and pepper. Add the chicken, coat thoroughly, cover, and refrigerate for at least 30 minutes (up to 4 hours).

Step 2 – Preheat
If you’re pan-searing, heat a large skillet over medium-high heat.
If roasting, preheat your oven to 200°C / 400°F.

Step 3 – Sear
Remove chicken from the marinade (keep the marinade for later). Sear skin-side down for 4–5 minutes until golden. Flip and cook for another 3 minutes.

Step 4 – Finish Cooking

• Stovetop: Add the reserved marinade and simmer for 8–10 minutes until the chicken is cooked through and the sauce thickens slightly.
• Oven: Transfer chicken to a roasting dish, pour marinade over, and bake for 20–25 minutes, until fully cooked (74°C / 165°F internal temp).

Step 5 – Serve & Enjoy
Let rest for 5 minutes, garnish with fresh parsley, and serve with your favorite sides.

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WHAT TO SERVE WITH MARY BERRY’S LEMON CHICKEN

• Garlic roasted potatoes – Soak up every bit of lemony sauce.
• Fluffy rice or quinoa – A light, neutral base.
• Seasonal vegetables – Think carrots, courgettes, or tenderstem broccoli.
• Green salad – Crisp and refreshing alongside the rich sauce.
• Crusty bread or flatbreads – For mopping up every drop.

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EXPERT TIPS

1. Use fresh lemons – Bottled juice can make the dish taste harsh.
2. Marinate long enough – It helps the chicken tenderize and absorb the flavor.
3. Don’t skip searing – That golden crust adds texture and richness.
4. Add honey if needed – It softens the tang beautifully.
5. Rest before slicing – Keeps the chicken tender and juicy.
6. Deglaze with stock or white wine – Adds instant depth to the sauce.

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EASY VARIATIONS

• Creamy Lemon Chicken: Add a splash of cream before serving.
• Spicy Lemon Chicken: Toss in a pinch of chili flakes.
• Herby Twist: Try rosemary or basil instead of oregano.
• Tray Bake: Roast with potatoes and vegetables for a one-pan dinner.
• Grilled Version: Perfect for summer BBQs — the smoky flavor is divine.

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STORAGE + REHEATING

• Fridge: Keep in an airtight container for up to 3 days.
• Freeze: Up to 3 months (thaw in the fridge overnight).
• Reheat:
  • Oven: 180°C for 10–15 minutes, covered in foil.
  • Stovetop: Gentle heat with a splash of water or sauce.
  • Microwave: Short bursts, covered, to prevent drying out.

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HOW TO MAKE IT LIGHTER

• Use skinless breasts instead of thighs.
• Cut down olive oil to 1 tablespoon.
• Skip the honey for less sugar.
• Load up on herbs and zest for extra flavor without fat.
• Pair with salad, quinoa, or couscous for a fresh meal.

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FAQ

Q: Can I use chicken breasts instead of thighs?
Yes! They cook a bit faster, so reduce the time slightly to keep them juicy.

Q: How long should I marinate the chicken?
At least 30 minutes, but up to 4 hours gives the best flavor.

Q: My sauce tastes too sour — how do I fix it?
Add a drizzle of honey or a splash of stock to mellow out the acidity.

Q: Can I make this dish ahead?
Yes, marinate early in the day and cook just before serving.

Q: Should I keep the lemon zest in the sauce?
Definitely! It adds incredible aroma and natural citrus depth.

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Some Other Recipes You May Like:

• Mary Berry Pesto Lemon Chicken
• Mary Berry Preserved Lemon Chicken
• Mary Berry Lemon Chicken Risotto

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