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Lemon Garlic Chicken Thighs

Lemon Garlic Chicken Thighs

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: American, Mediterranean-inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Cast iron skillet or oven-safe pan
  • Mixing bowl
  • Tongs or spatula
  • Measuring spoons
  • Citrus juicer (optional but helpful)

Method
 

Preheat and Prep
  1. 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.
Make the Marinade
  1. 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.
Marinate the Chicken
  1. 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.
Sear for Crispy Skin
  1. 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.
Bake to Perfection
  1. 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.
Rest and Serve
  1. 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.

Notes

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.