This Lemon Dijon chicken has been one of my favorite weeknight dishes ever since I discovered the combination of bright citrus and bold mustard. I first stumbled on this pairing during a busy spring when I needed something fast yet impressive—something that would make the family sit down at the table without fuss. The moment the skin crisps and that mustard-lemon glaze caramelizes against the meat, you know you’re onto something. The thighs stay succulent under the skin, while the exterior develops a golden, slightly sticky finish that slices into tender meat beneath.

I love serving this when guests come by for an informal dinner because it looks restaurant-worthy but is remarkably simple to execute. The caramelized onions add a sweet, savory counterpoint to the tangy glaze and give the dish a comforting richness that everyone remembers. When I cook it for family, my kids always reach for seconds, and the leftovers—if there are any—make a fantastic sandwich the next day with a smear of mayonnaise and extra lemon zest.

Ingredients

• Chicken thighs: 4 bone-in, skin-on thighs—choose evenly sized pieces for uniform cooking. I prefer thighs for their flavor and juiciness; look for fresh, plump pieces from a trustworthy brand or local butcher.
• Lemon: 2 tablespoons fresh lemon juice (about 1 medium lemon) and 1 teaspoon lemon zest. Fresh fruit brightens the glaze—bottled juice won’t give the same aromatic lift.
• Dijon mustard: 2 tablespoons. Dijon gives a sharp, creamy backbone—Grey Poupon or Maille are great choices.
• Olive oil: 2 tablespoons for the marinade plus 1 tablespoon for the onions. Use a good extra-virgin for flavor in the marinade, and a neutral oil or butter if you prefer for caramelizing.
• Garlic: 2 cloves, minced. Fresh garlic melts into the glaze and gives savory depth; avoid pre-minced jars if you can.
• Fresh herbs: 1 teaspoon thyme leaves (or rosemary). Fresh herbs lift the glaze—dried herbs can be used in smaller quantities but fresh is preferred.
• Onions: 2 large onions, thinly sliced—sweet or yellow onions caramelize best and add natural sugar to balance the lemon.
• Salt and pepper: Season to taste. I recommend finishing with a light sprinkle of flaky sea salt for texture and freshly ground black pepper to taste.
• Optional garnishes: Fresh thyme, parsley, or rosemary sprigs, plus lemon slices or extra zest to brighten the presentation.

Instructions

Prepare the marinade: In a medium bowl whisk together 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon fresh thyme leaves, a generous pinch of salt and several grinds of black pepper. The emulsion should be smooth and slightly glossy—this will act as a tangy glaze that clings to the skin during searing. Marinate the chicken: Pat the 4 chicken thighs dry with paper towels; this ensures crisp skin. Place them in a shallow dish or resealable bag and pour the marinade over, rubbing it under the skin where possible for deeper flavor. Refrigerate for at least 30 minutes, up to 2 hours. If short on time, even 30 minutes gives a noticeable lift. Caramelize the onions: While the chicken marinates, thinly slice 2 large onions. Heat 1 tablespoon olive oil or butter in a large skillet over medium-low heat. Add the onions and a pinch of salt, then cook slowly—stirring occasionally—until they turn a deep golden brown and develop a sweet aroma, about 20 to 30 minutes. For extra depth, deglaze the pan with a splash of water or a teaspoon of lemon juice near the end. Sear the chicken: Preheat the oven to 400°F. Heat a heavy, ovenproof skillet over medium-high heat until shimmering. Place the thighs skin-side down and sear without moving them until the skin is deeply golden and crisp, about 5 minutes. Flip and sear the flesh side for an additional 2 minutes. Roast to finish: Transfer the skillet to the preheated oven and roast for 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F to 170°F and juices run clear. Remove and rest the thighs for 5 minutes before serving—resting redistributes juices and keeps the meat succulent. Serve: Top each resting thigh generously with warm caramelized onions and garnish with fresh herbs and lemon slices. Serve with your preferred sides and a final sprinkling of flaky salt if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the chicken and onions together for best flavor, or store separately if you plan to reheat the chicken in the oven to refresh the skin. To freeze, place cooled chicken and onions in a freezer-safe container or heavy-duty bag for up to 3 months—thaw overnight in the fridge before reheating. Reheat in a 350°F oven until warmed through, about 12–15 minutes, to preserve texture.

Ingredient Substitutions

If you don’t have Dijon, whole-grain mustard thins with a touch of olive oil gives good texture but will change the look. Use lemon juice substitute of vinegar (apple cider or white wine vinegar) at half the amount if needed; the result will be tangy rather than citrus-bright. For a dairy option in the onions, finish with 1 tablespoon unsalted butter for a silkier mouthfeel. Swap thyme for rosemary if you prefer a piney note; use half the amount of rosemary as it’s stronger.

Serving Suggestions

Pair with roasted baby potatoes, a lemony rice pilaf, or a simple green salad dressed with olive oil and red wine vinegar. For a cozy meal, serve alongside creamy polenta or buttered noodles. Garnish with additional lemon slices and a scattering of chopped fresh parsley for color. This dish also works beautifully on a weekend buffet—cut the meat off the bone and serve on toasted bread with the caramelized onions as an open-faced sandwich.

Cultural Background

This preparation draws from rustic French and Mediterranean influences where mustard, lemon, and herbs brighten rich meats. Caramelized onions are a classic technique across many cuisines, used to add sweetness and depth to savory dishes. While not a historic recipe per se, it reflects a long culinary tradition of balancing acid with fat and using slow-cooked aromatics to transform simple ingredients into an elevated meal.

Seasonal Adaptations

In spring and summer, lighten the dish by serving with grilled asparagus or a pea salad. In autumn, swap thyme for sage and add a splash of apple cider to the onions for a warm, spiced layer. For winter entertaining, roast root vegetables in the same oven and use their pan juices to deglaze the skillet, creating a quick gravy that complements the mustard-lemon glaze.

Meal Prep Tips

For streamlined weekday dinners, marinate the thighs in the morning and caramelize the onions the night before. Store onions chilled and reheat briefly before plating. If packing lunches, slice the chilled meat and layer with onions in meal-prep containers; reheat in a microwave and finish with a fresh squeeze of lemon to brighten flavors before eating.

Give this recipe a try the next time you want something fast, flavorful, and a little bit special—it's the kind of dish that becomes a regular on busy weeks and a highlight for casual dinner guests. Enjoy and make it your own with the herbs and sides you love.