Lemon Chicken Thighs

Four crispy brown chicken thighs in a large white skillet with lemon slices around them and a wood spatula scooping one chicken thigh out.

Bright with zesty flavor, these Lemon Chicken Thighs are wonderful paired with Mashed Potatoes and simple veggies like my Sautéed Green Beans. Moist chicken thighs with a savory lemon sauce and crispy skin, these are always a hit at the dinner table.

Prep Time10

Cook Time35

Total Time45

Author : Kari Peters

Cuisine: American

Servings: servings

Calories: 368kcal

Ingredients

1 tbsp olive oil
4 bone-in skin-on chicken thighs about 2 pounds
1 tsp sea salt more to taste added in step 4
1/2 tsp black pepper
2 cloves garlic minced
1 tbsp fresh thyme leaves or chopped rosemary/sage
1/4 cup freshly squeezed lemon juice from 1 lemon
1 small lemon thinly sliced
1/2 cup low-sodium chicken broth

Instructions

Preheat the oven to 425ºF. Pat the chicken skin dry with paper towels.
Rub the skin of the chicken thighs with 1-2 tsp of olive oil and sprinkle them evenly with about 1/2 of the sea salt and pepper.
Place a 10" cast iron skillet over medium-high heat. When the pan is hot but not smoking, add the remaining olive oil to the pan.
Sauté the garlic in the olive oil until fragrant but not browned, about 30 seconds. Add the fresh thyme, lemon juice, and chicken broth to the pan. Season lightly with the remaining salt and pepper, adding more to taste.
Place the seasoned chicken thighs skin-side up evenly in the skillet. Tuck the lemon slices around the chicken thighs.
Bake the chicken thighs in the oven until golden brown and an instant-read thermometer reaches 170ºF, about 35 minutes.
Serve immediately with your choice of sides.

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Notes

For the fresh herbs you can substitute 1 teaspoon dried herbs instead. My favorites are Italian seasoning or Herbs de Provence.

Nutrition