Chicken Thighs with Thyme and Lemon
Infuse your dinner table with vibrant, zesty flavors using this irresistible Chicken Thighs with Thyme and Lemon recipe. Featuring tender, juicy bone-in, skin-on chicken thighs perfectly browned for a crispy skin, this dish is elevated with the bright tang of fresh lemon and the earthy aroma of thyme. A white wine-inspired pan sauce, enriched with garlic, butter, and chicken broth, ties the dish together, making it restaurant-quality but simple enough for a weeknight meal. Baked to perfection in the oven, each bite is a harmonious blend of savory, citrusy, and herby flavors. Serve these succulent chicken thighs with roasted potatoes or a crisp green salad for a meal that’s both elegant and comforting. Perfect for fans of Mediterranean-inspired cuisine, this recipe is a must-try for anyone who loves effortless yet flavorful cooking.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 whole lemon
- 2 tablespoons fresh thyme leaves
- 4 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup chicken broth
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper.
Zest the lemon and set the zest aside. Cut the lemon in half and juice one half, reserving the other for garnish or additional seasoning.
Peel and finely mince the garlic cloves.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs, skin-side down, in the hot skillet. Cook for 5-7 minutes, or until the skin is golden brown and crispy. Flip the chicken thighs and cook for another 2 minutes.
Remove the chicken thighs from the skillet and set them aside on a plate. Discard some of the rendered fat if necessary, leaving about 1 tablespoon in the skillet.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute, being careful not to burn it.
Stir in the fresh thyme leaves, lemon zest, and chicken broth, scraping up any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over them.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and transfer the chicken thighs to a serving plate.
Whisk the unsalted butter and lemon juice into the pan sauce until smooth and glossy. Taste and adjust seasoning if needed.
Pour the sauce over the chicken thighs and garnish with chopped fresh parsley and lemon wedges, if desired.
Serve hot with your favorite sides, such as roasted potatoes or a fresh salad.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 3137 mg | 136% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
