Lemon Lemon Garlic Chicken
Bursting with vibrant citrus flavor and aromatic garlic, this Lemon Lemon Garlic Chicken is the perfect one-skillet dinner for busy weeknights or special occasions. Succulent bone-in, skin-on chicken thighs are seared to golden perfection, then roasted in a zesty sauce featuring fresh lemon slices, lemon zest, and a hint of earthy thyme. The richness of caramelized garlic and a splash of chicken broth elevate this dish to comforting yet elegant heights. With just 15 minutes of prep time and the use of simple pantry staples, this recipe is as easy as it is impressive. Serve it alongside roasted vegetables or fluffy rice to soak up the flavorful juices, and don’t forget to garnish with a sprinkle of fresh parsley for a stunning finish!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 whole Lemons
- 6 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with a paper towel and season both sides with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.
Zest one lemon and set the zest aside. Then slice both lemons into thin rounds and set them aside with the zest.
Peel and finely mince 3 garlic cloves, and thinly slice the remaining 3 garlic cloves.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
Place the chicken thighs skin-side down in the hot skillet. Sear for 4-5 minutes without moving, until the skin is golden brown and crispy. Flip the chicken and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 1 minute until fragrant.
Add the lemon zest, lemon slices, and sliced garlic to the skillet. Sprinkle with 1 teaspoon of dried thyme and stir well.
Pour in 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring the lemon slices are evenly distributed around the skillet.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with freshly chopped parsley if desired and serve hot with your favorite side dishes like roasted vegetables or rice.
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4288 mg | 186% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 3.2 g | ||
| Protein | 165.1 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1984 mg | 42% | |
*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.
