why make this recipe
Crispy One-Pan Lemon Garlic Chicken Thighs are not just flavorful, but they are also easy to make and require minimal cleanup. Using just one pan means fewer dishes to wash later. The combination of lemon and garlic creates a bright, fresh taste that pairs perfectly with the crispy chicken skin. This dish is great for a weeknight dinner or a special occasion. Plus, the juicy chicken thighs paired with the savory lemon garlic sauce make for a comforting meal that everyone will enjoy.
how to make Crispy One-Pan Lemon Garlic Chicken Thighs
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 2 medium fresh lemons
- 4-5 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, softened
- A few sprigs fresh thyme
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup (60 ml) chicken broth
Directions:
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Preheat your oven to 425°F (220°C). While it warms, heat 2 tablespoons of olive oil in your oven-safe skillet over medium-high heat until shimmering but not smoking.
- Place chicken thighs skin-side down carefully in the hot skillet. Let them sear without moving for about 6-8 minutes until the skin is deep golden brown and crispy.
- Flip the chicken thighs and cook the other side for 3 minutes. Remove chicken from skillet and set aside briefly on a plate.
- Lower heat to medium and add the remaining tablespoon of olive oil and butter to the skillet. Add minced garlic and fresh thyme sprigs. Stir for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add lemon slices (reserve one lemon for zest at the end) and let them brown slightly, about 2 minutes.
- Pour in chicken broth, scraping up any browned bits from the pan bottom with a wooden spoon.
- Return the chicken thighs to the skillet, skin-side up. Transfer skillet to the preheated oven and roast for 12-15 minutes, or until an internal temperature of 165°F (74°C) is reached.
- Remove skillet from oven carefully and sprinkle freshly grated lemon zest over the chicken.
- Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
how to serve Crispy One-Pan Lemon Garlic Chicken Thighs
Serve these chicken thighs with a side of roasted vegetables, mashed potatoes, or a light salad. The lemon garlic sauce can be spooned over the chicken and sides to add extra flavor. For a complete meal, consider pairing it with rice or quinoa for a filling option.
how to store Crispy One-Pan Lemon Garlic Chicken Thighs
To store leftovers, let the chicken cool completely. Place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. You can also freeze the chicken. Wrap it tightly in plastic wrap and then place it in a freezer bag. It should be good for about 2-3 months in the freezer.
tips to make Crispy One-Pan Lemon Garlic Chicken Thighs
- Make sure to dry the chicken thighs well before seasoning to achieve the crispiest skin.
- Use a cast-iron skillet or another oven-safe skillet for best results.
- Feel free to add other herbs like rosemary or oregano for added flavor.
- For a spicier kick, add a pinch of red pepper flakes when cooking the garlic.
variation
You can easily adapt this recipe by using chicken breasts instead of thighs. However, monitor the cooking time, as breasts may take less time to cook. You can also substitute the lemon with lime for a different citrus flavor.
FAQs
Can I use boneless chicken thighs?
Yes, you can use boneless chicken thighs. Just reduce the cooking time in the oven since they will cook faster.
What should I do if the chicken skin is not crispy?
If the chicken skin isn’t crispy, try searing it for a bit longer in the skillet before transferring it to the oven, or broil it for a couple of minutes at the end to crisp it up.
Can I use other cuts of chicken?
Yes, you can use chicken legs or even breasts. Just make sure to adjust the cooking time based on the cut you choose, ensuring it reaches an internal temperature of 165°F (74°C).
Crispy One-Pan Lemon Garlic Chicken Thighs
Ingredients
Method
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and freshly ground black pepper.
- Preheat your oven to 425°F (220°C).
- Heat 2 tablespoons of olive oil in your oven-safe skillet over medium-high heat until shimmering but not smoking.
- Place chicken thighs skin-side down in the hot skillet and sear for about 6-8 minutes until the skin is deep golden brown and crispy.
- Flip the chicken thighs and cook the other side for 3 minutes. Remove from the skillet and set aside.
- Lower heat to medium and add the remaining tablespoon of olive oil and butter to the skillet.
- Add minced garlic and fresh thyme, stirring for about 30 seconds until fragrant.
- Add lemon slices and let them brown slightly, about 2 minutes.
- Pour in chicken broth, scraping up any browned bits from the pan bottom.
- Return the chicken thighs to the skillet, skin-side up. Transfer skillet to the preheated oven.
- Roast for 12-15 minutes, until the internal temperature of the chicken reaches 165°F (74°C).
- Remove the skillet from the oven and sprinkle freshly grated lemon zest over the chicken.
- Let the chicken rest for 5 minutes before serving.
