Lemon Chicken Thighs
Succulent Lemon Chicken Thighs cooked to perfection with a zesty sauce, perfect for a delightful family dinner.
Equipment
- 10-inch cast iron skillet
Ingredients
- 1 tablespoon olive oil
- 4 pieces bone-in skin-on chicken thighs about 2 pounds
- 1 teaspoon sea salt more to taste added in step 4
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves or chopped rosemary/sage
- ¼ cup freshly squeezed lemon juice from 1 lemon
- 1 small lemon thinly sliced
- ½ cup low-sodium chicken broth
Instructions
- Preheat the oven to 425ºF. Pat the chicken skin dry with paper towels.
- Rub the skin of the chicken thighs with 1-2 teaspoon of olive oil and sprinkle them evenly with about ½ of the sea salt and pepper.
- Place a 10" cast iron skillet over medium-high heat. When the pan is hot but not smoking, add the remaining olive oil to the pan.
- Sauté the garlic in the olive oil until fragrant but not browned, about 30 seconds. Add the fresh thyme, lemon juice, and chicken broth to the pan. Season lightly with the remaining salt and pepper, adding more to taste.
- Place the seasoned chicken thighs skin-side up evenly in the skillet. Tuck the lemon slices around the chicken thighs.
- Bake the chicken thighs in the oven until golden brown and an instant-read thermometer reaches 170ºF, about 35 minutes.
- Serve immediately with your choice of sides.
Notes
For the fresh herbs you can substitute 1 teaspoon dried herbs instead. My favorites are Italian seasoning or Herbs de Provence.
Nutrition
Serving: 1thighCalories: 368kcalCarbohydrates: 5gProtein: 25gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 142mgSodium: 703mgPotassium: 395mgFiber: 1gSugar: 1gVitamin A: 204IUVitamin C: 23mgCalcium: 32mgIron: 2mg
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