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Lemon Chicken thighs with irresistibly crispy skin are first seared to golden perfection, then oven-roasted for juicy, tender meat that’s bursting with flavor. It’s the kind of dish that looks and tastes impressive, but couldn’t be easier to make.
This is the lemon chicken recipe you’ll come back to again and again. With just a handful of ingredients, it delivers maximum flavor with minimal effort. Whether you’re craving crispy lemon chicken thighs for a quick weeknight meal or want to impres at dinner, this low carb favorite is a guaranteed crowd-pleaser.
What Makes This Recipe Work
Searing the chicken first gives the skin a golden, crispy finish while locking in moisture. Roasting in lemon, garlic, and herbs keeps the meat juicy and full of flavor.
This lemon chicken recipe stands out for its simplicity and bold taste. The combo of zesty citrus and crispy skin makes these lemon chicken thighs a must-try. If you love crispy thighs, this one’s for you.
What Goes Into This Lemon Chicken
You don’t need much to make this flavorful lemon chicken. A few pantry staples and fresh ingredients come together to create a bold and zesty dish with crispy, golden skin and juicy meat inside.
- Chicken Thighs: Skin-on, bone-in thighs give this lemon chicken recipe the perfect balance of crispy texture and tender meat.
- Garlic: Freshly minced garlic adds depth and a rich, savory base to the pan sauce.
- Lemon Juice: Freshly squeezed lemon brightens the dish and infuses the chicken with zesty flavor.
- Dried Herbs: A mix of oregano and thyme enhances the flavor of these lemon chicken thighs without overpowering the lemon.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Crispy Lemon Chicken
- Prep and Season: Preheat oven to 220°C (430°F). Pat chicken thighs dry with paper towel, then season both sides with salt and pepper.
- Sear Chicken: Heat oil in a large oven-safe pan over medium-high heat. Sear chicken skin-side down for 8 or until golden, then flip and sear the other side.
- Add Flavor: Push chicken to the side and sauté garlic in the pan juices for 30 seconds. Pour in lemon juice and chicken stock, then stir in oregano and thyme.
- Roast and Serve: Transfer the pan to the oven and roast for 15 to 20 minutes until chicken is cooked through. Garnish with parsley and lemon slices before serving.
This lemon chicken pairs beautifully with cozy, fresh, and herb-packed sides that complement its bright, zesty flavor.
Start with a warm bowl of Butternut Squash Soup for a comforting and slightly sweet contrast to the citrusy chicken. Add a refreshing Easy Tomato Salad to bring a burst of acidity and color to your plate. For something hearty, serve it with Garlicky Herb Red Potato Salad: a rustic, flavorful side that soaks up all the extra lemony pan juices.
Recipe FAQ’s
You can, but for best results, use bone-in, skin-on chicken breasts. This recipe is designed for lemon chicken thighs because they stay juicy and flavorful, and the skin gets beautifully crispy when seared and roasted.
Use a cast iron skillet or stainless steel oven-safe pan. These hold heat evenly and help develop that crispy, golden skin that makes this lemon chicken recipe stand out.
Start by patting the chicken skin dry with paper towel to remove moisture. Sear in a hot cast iron or oven-proof pan with a little oil, and make sure not to cover the skin with sauce while roasting. This keeps the skin golden and crisp.
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Lemon Chicken
Ingredients
- 6-8 skin on bone in chicken thighs trimmed of excess fat
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil divided
- 1 1/2 tablespoons garlic minced or crushed
- 1/4 cup lemon juice
- 1/4 cup chicken stock or broth, or a dry white wine for extra flavour!
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley chopped, plus extra to garnish
- 4 lemon slices for garnish
Instructions
- Preheat oven to 220°C | 430°F. Thoroughly pat thighs dry with paper towel. Season with salt and pepper.
- Heat 2 teaspoons of oil in a large oven-proof pan or skillet over medium-high heat. When pan is HOT, sear chicken skin-side down for 8-10 minutes, until crispy and golden browned. Flip and sear the underside for another 8 minutes, until the meat is golden.
- Move thighs to the side and add the garlic to the pan juices. Sauté until fragrant (30 seconds). Pour in the lemon juice and stock, then add in the herbs.
- Transfer chicken to hot oven and roast until completely cooked through (about 15-20 minutes).
- Garnish with extra parsley; taste test and adjust salt and pepper, if needed. Serve with lemon slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing!! Loved this recipe. I didn’t have any Thyme or parsley but it came out delicious. The chicken came out juicy and the skin super crispy and the lemon sauce was delicious. I served it with orzo pasta and zucchini. Will definitely be making it again. Thank you for the recipe!
GREAT, easy recipe with a huge flavor payoff. Double the lemon and the broth (not the spices) to make more sauce becuase your family will eat every drop. I’ve made this recipe in a large nonstick pan, and tonight broke down a whole chicken (cut the breasts crosswise so you end up with 10 pieces) and used a big cast iron pan. Delicious! I used a copious amount of prechopped garlic. You can even triple the liquid with a big enough pan as long as it doesn’t cover the chicken, because you want the skin to remain crispy. Serve with rice or egg noodles and that sauce.
This is my “go to” instead of the labor intensive chicken piccata. I don’t really pay much attention to the eight minute browning rule. I just kinda wing it. To thicken I add a Knorr bouillon cube. Great with pasta or orzo.
Thanks!
This was a fantastic recipe! I followed the recipe exactly except at the end I removed the thighs from the pan, put the pan on the stove burner and reduced the sauce a little more. Added about a half tsp of flour and whisked it in to make it a little thicker. Make a wonderful sauce.
This is probably the best meal I have ever made!! I roasted some asparagus in the oven at the same time as the chicken, and added in my lemon slices before roasting, so they were lovely and jammy! The sauce had a deep flavor that was great on the crispy chicken and the asparagus! And then I went back to my cast iron and ate up all the remaining sauce with some pita. Amazing and so easy, thank you!