Crispy Lemon Chicken Thighs For A Flavorful Dinner
This dish combines the rich flavor of chicken thighs with a bright lemon sauce, perfect for a quick weeknight meal.
Servings: 4 servings
Equipment
- Mixing Bowl
- Oven-safe Skillet
Ingredients
Chicken Thighs
- 4-6 pieces Bone-in, skin-on chicken thighs Approximately 1.5 to 2 pounds.
Lemon Juice
- 1/4 cup Freshly squeezed lemon juice From about 2 large lemons.
Lemon Zest
- 1 tablespoon Lemon zest Zest from 1 lemon.
Garlic
- 4 cloves Minced garlic
Olive Oil
- 1/4 cup Extra virgin olive oil High-quality.
Fresh Herbs
- 1 tablespoon Fresh thyme Finely chopped.
- 1 tablespoon Fresh rosemary Finely chopped.
Salt and Pepper
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Chicken Broth
- 1 cup Low-sodium chicken broth
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine lemon juice, lemon zest, minced garlic, olive oil, thyme, rosemary, salt, and pepper. Whisk until well blended.
- Place chicken thighs in a resealable bag or dish, pour marinade over, and coat evenly. Marinate in the refrigerator for at least 30 minutes.
- Remove chicken from the refrigerator and let sit at room temperature for 15 minutes.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown.
- Flip chicken, pour in chicken broth, and transfer skillet to the oven. Roast for 20-25 minutes until internal temperature reaches 165°F (75°C).
- Remove from oven and let chicken rest for 5-10 minutes before serving.
- Serve chicken on a platter, drizzled with pan juices, and garnish with lemon slices and herbs.
Notes
For variations, consider adding capers, red pepper flakes, or different herbs to the marinade.