Lemon Chicken with Caramelized Onions (Chicken Yassa)

I first tried a version of this lemony, onion-packed chicken in Little Senegal in Harlem, and the flavors stuck with me ever since. The combination of tender chicken thighs, tangy lemon, and savory caramelized onions is unforgettable.

This dish works because the chicken is marinated in lemon juice, garlic, and herbs, which not only adds flavor but also keeps it juicy and tender. Searing the chicken first locks in those flavors and gives the skin a lightly crispy texture, while finishing it in the oven ensures it cooks evenly.

Cooking the onions slowly in the same pan caramelizes their natural sugars, creating a rich, tangy pan sauce that coats every piece of chicken. The balance of acidity from the lemon, warmth from the spices, and savoriness from the onions and pan sauce makes it a standout dish.

Serve it over rice or couscous, spooning extra sauce over the top. It’s perfect for weeknight dinners when you want something easy yet flavorful, and impressive enough to serve to guests.

Yield: 2-4

Author: Dontmissmyplate

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Lemon Chicken with Caramelized Onions (Chicken Yassa)

Tender, juicy lemon chicken thighs cooked with caramelized onions, garlic, and aromatic herbs. This Chicken Yassa-inspired dish is easy to make and perfect for a flavorful weeknight dinner or a special meal. Serve with rice or couscous and enjoy every bite of the zesty, savory pan sauce.

Prep time: 15 MinCook time: 45 MinInactive time: 3 HourTotal time: 4 Hour

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Ingredients

• 4 chicken thighs (bone-in, skin on)
• 1 large sprig fresh thyme
• 1 tablespoon dried thyme
• 1 ½ tablespoons black pepper
• 1 teaspoon hot dried chili, finely chopped
• 2 teaspoons salt
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 5 slices fresh lemon
• 3 tablespoons fresh lemon juice
• ¾ cup vegetable broth (½ + ¼ cup)
• 1 chicken bouillon cube
• 2 large yellow onions, thinly sliced
• 1 tablespoon butter
• 2 bay leaves
• 2 tablespoons Dijon mustard
• Olives (optional to garnish)

Instructions

1. Score chicken and season with 1 tsp salt, 1 tbsp black pepper, dried chili, and minced garlic.
2. Add onions, 1 tbsp olive oil, 4 lemon slices, ¾ of the fresh thyme sprig, ¼ cup broth, Dijon mustard, bay leaves, lemon juice, and dried thyme.
3. Mix well, cover, and refrigerate for at least 2–4 hours or overnight.
4. Heat a large ovenproof pan. Melt butter with 1 tbsp olive oil.
5. Brown chicken thighs along with remaining lemon slices and thyme sprigs, ~4 minutes per side until skin is mostly crispy. Remove chicken and lemons; set aside.
6. Cook onions and any remaining marinade in the pan fat for ~5 minutes until soft and caramelized.
7. Add remaining broth and bouillon cube; simmer 10 minutes. Taste and adjust salt and pepper.
8. Place chicken thighs on top of onions, center a hot pepper if desired. Cover with a lid and simmer 10 minutes.
9. Transfer the pan to a 400°F oven and cook an additional 10 minutes. Baste chicken with onions and pan sauce at least once.
10. Remove bay leaves, lemon slices, and unwanted thyme.
11. Plate hot with couscous or rice. Garnish with fresh lemon slice and olives.

Notes

• Marinating: Overnight gives the deepest flavor, but 2 -4 hours is fine for a quicker meal.
• Spice level: Adjust the chili depending on your heat preference.
• Leftovers: Store chicken and onions separately in the fridge; reheat gently to avoid drying out.

Nutrition Facts

Calories

450

Fat (grams)

34 g

Carbs (grams)

8 g

Fiber (grams)

1 g

Protein (grams)

28 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2020/5/7/lemon-chicken-onions-yassa

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