Lemon Garlic Chicken
Infused with the bright tang of fresh lemon and the irresistible aroma of garlic, this Lemon Garlic Chicken recipe transforms humble chicken thighs into a gourmet masterpiece. Featuring crispy, golden skin and tender, juicy meat, these bone-in, skin-on thighs are bathed in a luscious, buttery sauce made with chicken broth, freshly squeezed lemon juice, and aromatic garlic. The dish is beautifully punctuated with a sprinkle of fresh parsley and optional red pepper flakes for a subtle kick. Ready in just 50 minutes, this one-pan oven-baked chicken recipe is perfect for busy weeknights yet elegant enough for entertaining. Serve it with rice, roasted vegetables, or crusty bread to soak up every drop of the vibrant sauce. If you're searching for an easy yet flavorful chicken recipe, this Lemon Garlic Chicken will surely become a family favorite!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 whole lemon
- 6 whole garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chicken broth
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoons red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them evenly on both sides with salt and black pepper.
Slice one lemon into thin rounds and set aside. Juice the other lemon, ensuring you have about 2 tablespoons of fresh lemon juice.
Peel and mince 4 garlic cloves, and leave the other 2 cloves whole.
In a large oven-safe skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat. Once sizzling, add the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip and sear for another 2-3 minutes on the other side. Remove the chicken from the skillet and set aside.
Lower the heat to medium, and add 1 tablespoon of butter to the skillet. Add the minced garlic and sauté for 1 minute until fragrant.
Pour the chicken broth into the skillet, scraping up any browned bits from the pan's bottom with a wooden spoon. Add the fresh lemon juice and red pepper flakes (if using). Simmer for 2-3 minutes.
Return the chicken thighs to the skillet, skin-side up. Nestle the lemon slices and whole garlic cloves around the chicken.
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).
Carefully remove the skillet from the oven and place it back on the stovetop over low heat. Stir in the remaining 1 tablespoon of butter and sprinkle with chopped parsley.
Serve the chicken immediately, spooning the lemon garlic sauce over the top. Pair with rice, roasted vegetables, or fresh crusty bread.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 3811 mg | 166% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.7 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 212 mg | 16% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2201 mg | 47% | |
*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.
