These lemon garlic chicken thighs are juicy, crispy, and bursting with bold, zesty flavor. I sear them for golden skin, then roast them in a garlic-lemon marinade that makes every bite tender and mouthwatering.
This easy one-skillet recipe is perfect for weeknight dinners or when I need something satisfying without spending hours in the kitchen.
With simple ingredients like fresh lemon, garlic, olive oil, and herbs, this dish brings restaurant-quality flavor straight to my table—fast.
How To Prepare Lemon Garlic Chicken Thighs?
Quick Overview
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Course: Main Course
- Cuisine: American, Mediterranean-inspired
- Difficulty: Easy
- Yield: Serves 2
Equipment Needed
- Cast iron skillet or oven-safe pan
- Mixing bowl
- Tongs or spatula
- Measuring spoons
- Citrus juicer (optional but helpful)
Ingredients
Here’s everything I use for this flavorful chicken:
- 4 bone-in, skin-on chicken thighs
- 1 lemon (zested and juiced)
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp paprika
- Salt to taste
- Freshly ground black pepper
- Optional: fresh parsley for garnish
How To Make Lemon Garlic Chicken Thighs?
1. Preheat and Prep
I preheat the oven to 400°F (200°C). Then, I pat the chicken thighs dry using paper towels. This helps the skin crisp up beautifully.
2. Make the Marinade
In a mixing bowl, I whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, paprika, salt, and pepper. The smell of lemon and garlic already tells me it’s going to taste amazing.
3. Marinate the Chicken
I toss the chicken thighs in the marinade, making sure each piece gets coated well. I let it sit for about 10–15 minutes while the oven heats up. Sometimes I even prep this the night before and refrigerate it for extra flavor.
4. Sear for Crispy Skin
I heat my cast iron skillet over medium-high heat. Once hot, I place the chicken skin-side down and sear for 5–6 minutes, until the skin gets golden and crisp.
5. Bake to Perfection
I flip the thighs and transfer the skillet straight into the oven. I bake for 25–30 minutes, or until the internal temperature hits 165°F (74°C). The lemony aroma that fills my kitchen at this point is irresistible.
6. Rest and Serve
I let the chicken rest for 5 minutes before serving. A quick sprinkle of fresh parsley on top adds a nice touch of color and freshness.
Serving Suggestions
When I make these lemon garlic chicken thighs, I like to keep the sides simple to let the bold flavors shine. A bowl of fluffy white rice or creamy mashed potatoes soaks up all the lemony garlic juices beautifully.
I sometimes go for roasted vegetables—think carrots, zucchini, or green beans—for a colorful, healthy plate. If I’m craving something lighter,
I’ll toss together a fresh green salad with olive oil and lemon. And on lazy nights? I grab some warm crusty bread to mop up every last drop of that delicious sauce.
Tips and Variations
Tips:
- Crispier skin: Always dry the chicken well and don’t overcrowd the pan.
- Extra lemony: Add lemon slices on top before baking.
- Garlic boost: Use roasted garlic for a deeper flavor twist.
Variations:
- Boneless thighs: Work fine too; just reduce baking time by 5–7 minutes.
- Grilled version: Perfect for summer BBQs—just grill on medium heat for 6–7 minutes per side.
- Add veggies: Toss in some baby potatoes or carrots around the chicken before baking for a one-pan meal.
Health Benefits
This lemon garlic chicken thigh recipe isn’t just tasty—it’s full of nourishing benefits. Chicken thighs give me a great source of high-quality protein, which keeps me full and supports muscle repair.
Garlic isn’t just for flavor—it helps fight inflammation and supports heart health. Lemon adds a dose of vitamin C, which boosts my immune system and helps with iron absorption.
I also use olive oil, which is rich in healthy fats and antioxidants. So while this dish feels indulgent, it’s actually packed with ingredients that fuel my body in all the right ways.
Nutrition Facts (Per Serving)
- Calories: 390
- Protein: 27g
- Fat: 29g
- Carbs: 4g
- Fiber: 1g
- Sugar: 1g
- Sodium: 320mg
Note: Nutrition can vary based on exact ingredients used.
Note
If you’re not a fan of bone-in chicken, boneless skinless thighs or even chicken breasts will work just be careful not to overcook them. Also, feel free to double the marinade and save some for brushing over veggies or drizzling over cooked chicken for extra flavor.
FAQ
Can I use boneless chicken thighs instead of bone-in?
Yes, I sometimes use boneless, skinless thighs when I want a quicker cook time. Just reduce the baking time by about 5–7 minutes and check for doneness with a meat thermometer (165°F/74°C).
Can I make this ahead of time?
Absolutely. I often marinate the chicken the night before and keep it covered in the fridge. The flavors deepen, and it’s ready to cook the next day.
What if I don’t have a cast iron skillet?
No problem. I’ve used any oven-safe pan or even seared the chicken in a regular pan and transferred it to a baking dish afterward.
Can I freeze cooked lemon garlic chicken?
Yes, I let it cool completely and store it in an airtight container. It freezes well for up to 2 months. I reheat it gently in the oven or on the stove.
Is this recipe spicy?
Not at all. It’s flavorful but mild. If I want a kick, I add a pinch of red pepper flakes to the marinade.
Conclusion
This lemon garlic chicken thigh recipe has quickly become one of my favorite comfort meals. It’s simple, bold, and loaded with flavor in every juicy bite.
I love how the lemon brightens the dish while the garlic brings that rich, savory depth. Whether I’m cooking for myself on a busy weeknight or making something special for a cozy dinner, this recipe always delivers.
It’s proof that with just a few fresh ingredients and one skillet, I can whip up something that feels gourmet without the hassle.
Lemon Garlic Chicken Thighs
Ingredients
Equipment
Method
- I preheat the oven to 400°F (200°C). Then, I pat the chicken thighs dry using paper towels. This helps the skin crisp up beautifully.
- In a mixing bowl, I whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, paprika, salt, and pepper. The smell of lemon and garlic already tells me it’s going to taste amazing.
- I toss the chicken thighs in the marinade, making sure each piece gets coated well. I let it sit for about 10–15 minutes while the oven heats up. Sometimes I even prep this the night before and refrigerate it for extra flavor.
- I heat my cast iron skillet over medium-high heat. Once hot, I place the chicken skin-side down and sear for 5–6 minutes, until the skin gets golden and crisp.
- I flip the thighs and transfer the skillet straight into the oven. I bake for 25–30 minutes, or until the internal temperature hits 165°F (74°C). The lemony aroma that fills my kitchen at this point is irresistible.
- I let the chicken rest for 5 minutes before serving. A quick sprinkle of fresh parsley on top adds a nice touch of color and freshness.