Roasted Garlic Glazed Chicken with Lemon Herb Sauce
Elevate your weeknight dinner with this irresistible Roasted Garlic Glazed Chicken with Lemon Herb Sauce, a dish that's equal parts elegant and comforting. Juicy, bone-in chicken thighs are seared to golden perfection, then roasted in a luscious glaze made from caramelized garlic, honey, soy sauce, and chicken broth. The magic doesn’t stop there—this flavor-packed meal is finished with a zesty lemon herb sauce featuring fresh parsley, thyme, and lemon zest, adding a bright, citrusy kick to balance the rich garlic glaze. Perfectly tender and bursting with flavor, this oven-to-table recipe is easy enough for busy nights yet impressive enough to serve guests. Pair with roasted vegetables or a crisp salad for a complete, show-stopping meal the whole family will love.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 10 cloves Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 tablespoons Honey
- 1 tablespoon Soy sauce
- 3 tablespoons Lemon juice
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh thyme (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 1 whole Zest of a lemon
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken thighs with salt and black pepper on both sides.
In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
Lower the heat to medium. Add the remaining 1 tablespoon of olive oil and butter to the skillet. Once melted, add the garlic cloves and sauté them for 3-4 minutes until they are golden and fragrant.
Add honey, soy sauce, and chicken broth to the skillet. Stir and scrape the bottom of the pan to deglaze. Allow the mixture to simmer for 2 minutes.
Return the chicken thighs to the skillet, spooning the garlic glaze over the chicken. Transfer the skillet to the preheated oven and roast for 35 minutes, basting the chicken with the glaze every 10 minutes.
While the chicken is roasting, prepare the lemon herb sauce. In a small bowl, combine lemon juice, lemon zest, parsley, thyme, and a pinch of salt. Set aside.
Once the chicken is cooked through (internal temperature should reach 165°F), remove it from the oven.
Drizzle the prepared lemon herb sauce over the chicken and garnish with additional parsley if desired.
Serve hot with your choice of side, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 9.1 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 306 mg | 7% | |
*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.
