Oven Lemon Chicken
Elevate your weeknight dinners with this irresistible Oven Lemon Chicken—a dish that combines the bright zest of fresh lemons with the savory richness of perfectly seasoned, crispy chicken thighs. This easy-to-make recipe uses pantry staples like garlic, olive oil, and a medley of fresh herbs, including rosemary and thyme, to infuse every bite with Mediterranean-inspired flavors. The searing step locks in the juices, while deglazing the pan with chicken broth creates a tangy and aromatic sauce that’s baked to perfection. With just 15 minutes of prep, this one-pan meal is ideal for busy nights and pairs beautifully with rice, roasted vegetables, or a crisp side salad. Perfectly golden, zesty, and satisfying—this Oven Lemon Chicken will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 whole lemons
- 4 pieces garlic cloves
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon paprika
- 0.25 cups chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels. This helps them crisp up in the oven.
Season both sides of the chicken thighs with salt, black pepper, and paprika.
Juice one lemon and slice the other into thin rounds.
Mince the garlic cloves.
In a large oven-safe skillet or baking dish, add 2 tablespoons of olive oil. Heat over medium-high heat.
Sear the chicken thighs, skin-side down, for 3–4 minutes until golden brown. Flip and sear the other side for another 2 minutes. Remove the chicken and set aside.
In the same skillet or dish, lower the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
Deglaze the pan with the chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the lemon juice and 1 tablespoon of olive oil. Add the rosemary, thyme, and lemon slices to the dish.
Place the seared chicken thighs back into the skillet or dish, skin-side up.
Transfer the skillet or dish to the preheated oven and bake for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Remove the dish from the oven and let the chicken rest for 5 minutes.
Serve the chicken hot with the lemon slices and pan juices spooned over the top. Pair with rice, roasted vegetables, or a side salad for a complete meal.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.3 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1443 mg | 31% | |
*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.
