Description
These Garlic Lemon Chicken Thighs are what dinner dreams are made of – crispy skin, juicy meat, and a sauce so good you’ll want to drink it straight from the pan.
Ingredients
Scale
- 2 pounds (900g) bone-in, skin-on chicken thighs (about 6–8 thighs)
- 2 tablespoons (30ml) olive oil
- 3 tablespoons (45g) unsalted butter
- 8 cloves garlic, minced (about 3 tablespoons)
- 2 lemons (1 sliced, 1 juiced)
- 1 tablespoon (15g) fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon (5g) kosher salt
- 1/2 teaspoon (2g) freshly ground black pepper
- 1/4 teaspoon (1g) red pepper flakes (optional)
- 1/4 cup (60ml) chicken broth
- 2 tablespoons (30g) fresh parsley, chopped
Instructions
- Pat chicken thighs completely dry with paper towels. Season both sides with salt and pepper. Let sit at room temperature for 20 minutes. Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear undisturbed for 5-7 minutes until skin is crispy and golden. Flip and cook another 3 minutes.
- Reduce heat to medium. Add butter to the pan. Once melted, add minced garlic and stir for 30 seconds until fragrant. Add thyme, red pepper flakes if using, and lemon slices.
- Pour fresh lemon juice and chicken broth around the chicken. Bring to a simmer for 2 minutes.
- Transfer skillet to preheated oven and roast for 25-30 minutes, until chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and let chicken rest for 5-10 minutes. Spoon pan sauce over chicken, sprinkle with fresh parsley, and serve with roasted lemon slices.