Soy-Free Garlic Chicken
Discover a healthier twist on classic garlic chicken with this Soy-Free Garlic Chicken recipe, perfect for a flavorful, allergen-friendly dinner. Juicy, seared chicken thighs are baked to golden perfection in a fragrant sauce featuring fresh garlic, zesty lemon juice, soy-free chicken broth, and aromatic herbs like thyme and rosemary. With just 15 minutes of prep and a one-skillet method, this recipe is ideal for busy weeknights without compromising on deep, savory flavors. Garnished with vibrant parsley and lemon slices, it's as beautiful as it is delicious—an easy crowd-pleaser for the whole family. Soy-free, gluten-free, and loaded with wholesome ingredients, this dish pairs beautifully with roasted vegetables or fluffy rice for an unforgettable meal.
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Recipe Information
Ingredients
- 4 Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 4 Garlic cloves (minced)
- 2 tablespoons Lemon juice
- 1 cup Chicken broth (soy-free)
- 1 tablespoon Thyme (fresh, chopped)
- 1 tablespoon Rosemary (fresh, chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Lemon (sliced for garnish)
- 2 tablespoons Parsley (fresh, chopped for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. This ensures the chicken gets crispy when cooked.
In a large ovenproof skillet, heat the olive oil over medium-high heat.
Add the chicken thighs skin-side down, and sear for about 5 minutes or until the skin is golden brown. Turn the thighs over and sear for another 5 minutes.
Remove the chicken from the skillet and set aside. Reduce the heat to medium.
Add the minced garlic to the skillet and cook for about 1 minute, until fragrant.
Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Stir in the chopped thyme, rosemary, salt, and black pepper.
Return the chicken thighs to the skillet skin-side up, ensuring they are submerged in the liquid.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the skillet from the oven and let it rest for 5 minutes.
Serve the chicken with pan juices drizzled over the top, garnished with lemon slices and chopped parsley.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 3556 mg | 155% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.0 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 906 mg | 19% | |
*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.
