Lemon Garlic Chicken Thighs
Crisp-skinned chicken thighs seared and roasted in one skillet with garlic, lemon and thyme, then finished with a quick pan sauce.
- Servings
- 4
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Oven
- 425°F220°C
Ingredients
A 12-inch skillet holds about 2 pounds of thighs in one layer. For a bigger batch, use two skillets or finish everything on a rimmed sheet pan.
Equipment
- 12-inch oven-safe skillet
- Instant-read thermometer
Instructions
Heat the oven to 425°F with a rack in the middle. Pat the chicken very dry with paper towels, then season both sides with the salt and pepper.Heat the oven to 220°C with a rack in the middle. Pat the chicken very dry with paper towels, then season both sides with the salt and pepper.
Heat the oil in the skillet over medium-high heat until it shimmers. Lay the thighs in skin side down and leave them alone until the skin is deep golden and lets go of the pan easily, 8–10 minutes. Lower the heat a little if the fat starts to smoke.
Turn the thighs skin side up. Tuck the garlic, thyme and lemon slices into the gaps between them.
Move the skillet to the oven and roast until the thickest thigh reads 175°F near the bone, 20–25 minutes. Chicken is safe to eat from 165°F, but thighs are juicier and more tender a little higher.Move the skillet to the oven and roast until the thickest thigh reads 79°C near the bone, 20–25 minutes. Chicken is safe to eat from 74°C, but thighs are juicier and more tender a little higher.
Transfer the chicken to a plate. The skillet handle is now very hot, so grab it with an oven mitt. Pour off all but about 1 tbsp of fat, set the skillet over medium heat and add the broth and lemon juice, scraping up the browned bits. Simmer until slightly reduced, 2–3 minutes.Transfer the chicken to a plate. The skillet handle is now very hot, so grab it with an oven mitt. Pour off all but about 1 tbsp (15 mL) of fat, set the skillet over medium heat and add the broth and lemon juice, scraping up the browned bits. Simmer until slightly reduced, 2–3 minutes.
Take the skillet off the heat and swirl in the butter until melted. Spoon the sauce, garlic and lemon slices over the chicken and scatter the parsley on top.
Notes
- Boneless thighs work too: sear them for 5 minutes per side and roast for 10–12 minutes, until they reach 175°F.Boneless thighs work too: sear them for 5 minutes per side and roast for 10–12 minutes, until they reach 79°C.
- The roasted garlic cloves turn soft and sweet. Mash them into the sauce or spread them on bread.
- Leftovers keep in a covered container in the fridge for up to 3 days.
My notes
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Nutrition estimate
- Calories
- 445
- Protein
- 28 g
- Carbs
- 4 g
- Fat
- 36 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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