Description
This easy one-pan dinner features juicy, golden brown chicken thighs roasted with fresh lemon, garlic, and herbs in a skillet. The result is crispy skin, a buttery pan sauce, and cozy comfort food vibes—perfect for weeknights or special occasions.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 2 large lemons (1 for juice, 1 for slicing)
- 6 garlic cloves, peeled and smashed
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh herbs (thyme, rosemary, or parsley; or 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup low-sodium chicken broth
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels. Season both sides with kosher salt and pepper.
- Slice one lemon into thin rounds (about 1/4-inch thick). Juice the other lemon into a bowl, discarding seeds.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Place chicken skin-side down in the pan (do not crowd). Sear for 5-6 minutes without moving, until skin is deep golden brown and crisp. Flip and cook 2 more minutes.
- Scatter smashed garlic cloves and lemon slices around the chicken. Dot butter around the pan. Sprinkle fresh herbs over everything.
- Pour chicken broth and lemon juice into the pan, avoiding pouring directly on the skin. Sprinkle red pepper flakes if using.
- Transfer skillet to oven. Roast 20-25 minutes, until chicken is cooked through (165°F internal temperature) and skin is crispy. For extra crispiness, broil for last 2 minutes, watching closely.
- Remove skillet from oven. Spoon pan juices over chicken. Let rest 5 minutes before serving.
- Garnish with extra chopped herbs and a squeeze of fresh lemon, if desired.
Notes
Pat chicken dry for crisp skin. Don’t crowd the pan—work in batches if needed. Use bone-in, skin-on thighs for juiciness and flavor. Sear before roasting for best texture. Add vegetables like potatoes or carrots under the chicken for a complete one-pan meal. Leftovers reheat well and make great meal prep. For extra pan sauce, swirl in a pat of butter after roasting.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 260
- Sugar: 1
- Sodium: 500
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 4
- Fiber: 1
- Protein: 20
Keywords: lemon chicken, skillet chicken, one-pan dinner, roasted chicken, easy chicken recipe, comfort food, weeknight dinner, gluten-free