Lemon Garlic Pepper Chicken


  • 6-8 chicken thighs skin-on, bone-in, trimmed of excess fat
  • 1/2 teaspoon Saraspice Sarawak Black Pepper
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • 1 1/2 tablespoons garlic minced or crushed
  • 1/4 cup lemon juice
  • 1/4 cup chicken stock or broth (or dry white wine for extra flavour)*
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh chopped parsley, plus extra for garnish
  • Lemon slices for garnish


*If using a dry white wine instead of chicken stock/broth, suggest a Sauvignon Blanc, Chardonnay or Pinot Grigio.

Cooking Method

  1. Preheat oven to 220°C/430°F.
  2. Thoroughly pat thighs dry with paper towel.
  3. Season with salt and Saraspice Sarawak Black Pepper.
  4. Heat 2 teaspoons of oil in a large oven-proof pan or skillet over medium-high heat. When pan is hot, sear chicken skin-side down for 8-10 minutes, until crispy and golden brown.
  5. Flip and sear the underside for another 8 minutes, until the meat is golden. Move thighs to the side and add the garlic to the pan juices.
  6. Sauté until fragrant (30 seconds). Pour in the lemon juice and stock, then add in the herbs.
  7. Transfer chicken to hot oven and roast until completely cooked through (about 15-20 minutes).
  8. Garnish with extra parsley; taste test and adjust salt and Saraspice Sarawak Black Pepper, if needed. Serve with lemon slices.
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