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- 4 bone-in, skin-on chicken thighs - 2 tablespoons extra virgin olive oil - 4 cloves of fresh garlic, finely minced - 1 large lemon, juiced and zested - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - ½ teaspoon sea salt - ¼ teaspoon freshly ground black pepper - 1 cup low-sodium chicken broth - 1 cup vibrant cherry tomatoes, halved - Fresh parsley, finely chopped for garnish To make the one-pan lemon garlic chicken thighs, you need just a few ingredients. The chicken thighs are the star. I love using bone-in, skin-on thighs for flavor and moisture. The olive oil helps with cooking and adds richness. Garlic brings a punch of flavor, while lemon adds brightness. Dried oregano and smoked paprika give it depth. Salt and pepper are essential for seasoning. The chicken broth keeps everything moist, and the cherry tomatoes add sweetness. - Large oven-safe skillet - Tongs - Spatula - Knife - Cutting board Having the right tools makes cooking easier. You need a large oven-safe skillet to sear and roast the chicken. Tongs help flip the chicken safely. A spatula is great for mixing and scraping the pan. A knife and cutting board are needed to prepare the garlic and lemon. - Fresh parsley, finely chopped While the dish is great on its own, I love adding fresh parsley. It adds color and a pop of flavor. You can also try other herbs, like thyme or basil, if you want. Feel free to get creative with your garnishes! {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step is key for crisp skin. Next, take the chicken thighs and season them well. Use sea salt, black pepper, smoked paprika, and dried oregano. Rub the spices all over the chicken thighs for great flavor. Set them aside for a moment while you heat the skillet. In a large, oven-safe skillet, add two tablespoons of extra virgin olive oil. Heat the oil over medium-high heat until it shimmers. This will take just a minute. Carefully place the chicken thighs skin-side down in the skillet. Sear them for about 5-7 minutes until the skin turns golden and crispy. Then, flip the chicken and cook for another 3-4 minutes. You want both sides nicely browned. Once done, remove the chicken from the skillet and let it rest on a plate. Now, without cleaning the skillet, add four finely minced garlic cloves. Sauté the garlic for about 30 seconds. You want it fragrant, not burnt. After that, pour in one cup of low-sodium chicken broth. Add the juice and zest of one large lemon. Use a spatula to scrape up any tasty bits stuck to the pan. This adds great flavor to your sauce. Return the chicken thighs to the skillet, placing them on top of the garlic mixture. Add one cup of halved cherry tomatoes around the chicken. Now, carefully transfer the skillet to your preheated oven. Roast for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). Once done, remove the skillet and let the chicken rest for a few minutes. This step helps keep it juicy. Garnish with finely chopped parsley before serving. Enjoy your delicious meal! Preheating the oven is key. Set your oven to 400°F (200°C). This gives your chicken a crisp skin. A hot oven cooks the chicken evenly and quickly. It also helps the lemon garlic flavors stand out. Start by searing the chicken thighs for 5-7 minutes on one side. This makes the skin golden and crispy. Then flip the thighs and cook for another 3-4 minutes. After searing, roast the chicken in the oven for 25-30 minutes. This helps the chicken cook through. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the thigh. The juices should run clear without any pink. Let the chicken rest for a few minutes after cooking. This keeps the juices inside, making it tender and juicy. Pro Tips Choose the Right Chicken Thighs: Opt for bone-in, skin-on chicken thighs for the best flavor and juiciness. The skin helps keep the meat moist during cooking. Perfect Searing: Make sure the skillet is hot enough before adding the chicken. This ensures a crispy skin and locks in moisture. Customize Flavor: Feel free to adjust the seasoning! Experiment with herbs like thyme or rosemary for a different flavor profile. Let it Rest: Allow the chicken to rest for a few minutes after removing it from the oven. This helps the juices redistribute, making the meat more tender. {{image_4}} To get that perfect crispy skin on your chicken thighs, follow these steps. First, dry the chicken well with paper towels. Moisture is the enemy of crispiness. Next, season the skin with salt. Salt draws out moisture and helps the skin crisp up. When you sear the chicken, make sure your skillet is hot. Place the chicken skin-side down and let it cook without moving it. This allows the skin to brown nicely. Cook it for about 5-7 minutes before flipping. Marinades can elevate your chicken to a new level. To make a simple marinade, mix olive oil, lemon juice, garlic, and herbs. Soak the chicken thighs for at least 30 minutes. If you have time, marinate overnight for deeper flavor. This not only adds taste but also keeps the chicken moist while cooking. When you cook marinated chicken, the flavors seal in, making each bite burst with goodness. Fresh herbs offer bright flavors that dried herbs can’t match. If you can, use fresh parsley or oregano for garnishing. Fresh herbs bring a pop of color and a lively taste. However, dried herbs are more concentrated. Use them when fresh is not available. An easy rule is to use one-third the amount of dried herbs compared to fresh. Both options work well. Choose based on what you have on hand. You can easily boost your dish with veggies. Broccoli and bell peppers are great choices. They add color and nutrients. To do this, chop the veggies into bite-sized pieces. Add them to the skillet with the chicken. They will roast nicely in the oven. This keeps them crisp while soaking up the lemon and garlic flavors. If you prefer chicken breasts, feel free to swap them in. Chicken breasts cook faster, so check them sooner. Use the same seasoning and cooking method. Just make sure to keep the skillet hot. This helps seal in the juices and gives good flavor. Cook until the internal temperature hits 165°F (75°C) for safety. Lemon is a star, but you can try other fruits too. Limes, oranges, or even grapefruit work well. Each adds its own twist. For a lime version, use lime juice and zest. It gives a fresh, zesty kick. If you pick orange, it adds sweetness. Just adjust the amount to taste. This keeps the dish fun and new every time you make it. To keep your one-pan lemon garlic chicken thighs fresh, let them cool first. Place the chicken in an airtight container. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. Just make sure to separate the chicken from the sauce to avoid sogginess. When you're ready to enjoy leftovers, reheat them in the oven. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This helps keep it moist. Heat for about 20 minutes or until warmed through. You can also use the microwave, but be careful not to overcook the chicken. To freeze the chicken, wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. You can keep them frozen for up to three months. When you’re ready to eat, thaw them in the fridge overnight. After thawing, reheat as described above for the best results. This way, you can always have a quick meal ready to go! Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. This makes them a great choice if you're short on time. Just check the internal temperature to ensure they reach 165°F. Cook them for about 20-25 minutes in the oven. Boneless thighs stay juicy and tender, just like bone-in. They absorb the lemon and garlic flavors well. Many sides complement Lemon Garlic Chicken Thighs. Here are some ideas: - Steamed rice absorbs the delicious sauce. - Quinoa adds a nutty flavor and is healthy. - Roasted vegetables bring color and crunch. - Mashed potatoes give a creamy touch. - A fresh green salad brightens the meal. These sides help balance the rich flavors of the chicken. This dish is easy to make gluten-free! Just ensure your chicken broth is gluten-free. Most brands offer this option. Avoid any sauces or seasonings that contain gluten. The rest of the ingredients like chicken, garlic, lemon, and spices are naturally gluten-free. Enjoy your meal without worry! This blog post covered all you need for making One-Pan Lemon Garlic Chicken Thighs. We explored the main ingredients and tools, step-by-step cooking instructions, and tips for crispy chicken skin. I shared variations to suit your taste and explained how to store leftovers. Enjoy this easy recipe at dinner or for meal prep. With simple swaps, it fits your needs. Now, you can make a tasty dish everyone will love!

Zesty One-Pan Lemon Garlic Chicken Thighs

A flavorful and easy one-pan dish featuring juicy chicken thighs, zesty lemon, and aromatic garlic.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 4 cloves fresh garlic, finely minced
  • 1 large lemon, juiced and zested
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • 1 cup vibrant cherry tomatoes, halved
  • to taste fresh parsley, finely chopped for garnish

Instructions
 

  • Begin by preheating your oven to 400°F (200°C) to ensure it's hot and ready for roasting.
  • In a large, oven-safe skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
  • Generously season both sides of the chicken thighs with sea salt, black pepper, smoked paprika, and dried oregano for a flavorful crust.
  • Carefully place the chicken thighs, skin-side down, into the hot skillet. Sear them for about 5-7 minutes, allowing the skin to become beautifully golden and crispy. Gently flip the thighs and cook for another 3-4 minutes to brown the other side.
  • Once seared, remove the chicken from the skillet and set it aside on a plate, allowing it to rest briefly.
  • In the same skillet, add the minced garlic and sauté for about 30 seconds until it releases a fragrant aroma—be careful not to let it burn!
  • Pour in the chicken broth along with the fresh lemon juice and lemon zest, using a spatula to scrape up any tasty browned bits from the bottom of the pan.
  • Return the seared chicken thighs to the skillet, placing them atop the garlic mixture, and scatter the halved cherry tomatoes around the chicken.
  • Carefully transfer the skillet to your preheated oven and roast for approximately 25-30 minutes, or until the chicken is thoroughly cooked and its internal temperature reaches 165°F (75°C).
  • Once done, remove the skillet from the oven and allow the chicken to rest for a few minutes to retain its juices before serving.
  • Finish the dish by garnishing with freshly chopped parsley for an extra touch of color and a burst of fresh flavor.

Notes

Serve directly from the skillet for a rustic look, or plate individually with pan juices.
Keyword chicken, easy, garlic, lemon, one-pan