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Here are my delicious Crispy Lemon Chicken Thighs, where juicy meat meets perfectly crispy skin in a tangy lemon-garlic sauce. Tender chicken thighs are seared to golden perfection and bathed in a zesty lemon-garlic sauce. Plus, it’s ready in under an hour, so you can enjoy a delicious meal without the fuss.
There’s something incredibly comforting about a home-cooked chicken dinner, especially when it’s as flavorful and easy to make as these Crispy Lemon Chicken Thighs. This recipe has become a staple in my household. The combination of crispy skin, tender meat, and a tangy lemon-garlic sauce makes it irresistible. Plus, it all comes together in one skillet, making cleanup a breeze!
Before You Start
- Choose the Right Chicken: Use bone-in, skin-on chicken thighs for the best flavor and texture. The skin crisps up beautifully, and the bone helps keep the meat juicy.
- Pat Dry for Crispy Skin: Make sure to pat the chicken thighs dry with paper towels. Removing excess moisture is key to achieving that perfect crispy skin when searing.
- Use an Oven-Safe Skillet: An oven-safe or cast-iron skillet works best for this recipe. It allows you to transfer the dish from stovetop to oven without needing extra pans.
- Fresh Lemon is Best: Opt for fresh lemon juice and zest. Fresh lemons provide a brighter, more vibrant flavor compared to bottled juice.
- Safety First: Remember that the skillet handle will be very hot after coming out of the oven. Keep oven mitts or pot holders handy to protect your hands.
- Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). This guarantees the chicken is cooked through and safe to eat.
- Don’t Skip Scraping the Pan: When making the sauce, scrape up the browned bits at the bottom of the skillet. These bits are packed with flavor and enrich the sauce.
Ingredients You’ll Need
- Chicken Thighs: Use bone-in, skin-on chicken thighs for the juiciest meat and crispiest skin. The bone adds flavor, and the skin crisps up beautifully during cooking. If you prefer, substitute with drumsticks or bone-in chicken breasts, but adjust the cooking time accordingly.
- Unsalted Butter: Use butter to add richness to the sauce and to sauté the garlic. Using unsalted butter allows you to control the saltiness of the dish. If you only have salted butter, adjust the added salt accordingly.
- Garlic: Minced garlic infuses the dish with aromatic flavor and pairs wonderfully with lemon. For a milder garlic flavor, consider using roasted garlic or garlic powder.
- Lemon Zest and Juice: Add lemon zest and juice for a bright, tangy flavor that complements the richness of the chicken and butter. Fresh lemons are best.
- Dried Oregano: Use dried oregano for some Mediterranean notes. If you prefer, substitute with dried thyme or Italian seasoning.
- Paprika: Use paprika to add a subtle smokiness to the chicken.
- Red Pepper Flakes: Add red pepper flakes for a hint of heat that balances the tanginess of the lemon.
- Low-Sodium Chicken Broth: Use chicken broth to deglaze the pan and form the base of our flavorful sauce. It absorbs the browned bits from searing, enriching the sauce. Vegetable broth or white wine are great substitutes.
Preheat your oven to 375°F (190°C). Take 6 bone-in, skin-on chicken thighs and pat them dry with paper towels. Drying the chicken helps achieve a crispy skin when searing. Season both sides generously with salt and freshly ground black pepper.
In a large oven-safe skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Once the skillet is hot and the butter has melted, place the seasoned chicken thighs skin-side down into the skillet. Sear them for 7-10 minutes until the skin turns golden brown and crispy. After searing the skin side, flip the chicken thighs over and sear the other side for an additional 2-3 minutes.
Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of unsalted butter. Once it melts, add 4 cloves of minced garlic and sauté for about 1 minute until fragrant.
Stir in the zest and juice of 1 lemon, 1 teaspoon of dried oregano, ½ teaspoon of paprika, and ½ teaspoon of red pepper flakes (optional, for a bit of heat). Pour in ½ cup of low-sodium chicken broth, stirring to combine. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet.
Carefully place the seared chicken thighs back into the skillet, skin-side up. Arrange them in a single layer. Transfer the skillet to your preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
If you prefer extra crispy skin, switch the oven to broil for the last 2-3 minutes of cooking. Keep a close eye to prevent burning.
Remove the skillet from the oven using oven mitts (the handle will be hot). Sprinkle 2 tablespoons of chopped fresh parsley over the chicken and garnish with lemon slices.
How To Serve
To complement these Crispy Lemon Chicken Thighs, I like to serve sides that enhance their bright and savory flavors. Here are some ideas:
Frequently Asked Questions
Can I use boneless, skinless chicken thighs or breasts instead?
Yes, you can. However, I find that bone-in, skin-on thighs offer more flavor and keep the meat juicy. If you opt for boneless pieces, reduce the cooking time to prevent them from drying out. Keep an eye on the internal temperature; it should still reach 165°F (74°C).
How do I store leftovers and reheat them?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and heat for about 15-20 minutes or until warmed through.
Can I freeze the cooked chicken thighs?
Absolutely! To freeze, let the chicken cool completely. Then, place the thighs in a freezer-safe container or zip-top bag, removing as much air as possible. They can be frozen for up to 2 months. When you’re ready to enjoy them again, thaw the chicken overnight in the refrigerator and reheat in the oven at 350°F (175°C) until hot and crispy.
Can I make the sauce thicker or creamier?
Yes, you can adjust the sauce to your liking. For a thicker sauce, I mix 1 teaspoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the sauce until it thickens. For a creamier texture, you can add a splash of heavy cream or coconut milk after removing the skillet from the oven.
More Delicious Chicken Recipes
- Chicken Thighs with Creamy Lemon Dill Sauce
- French Chicken Casserole
- Marry Me Chicken
- Baked Honey Mustard Chicken With Potatoes
- Lemon Pepper Chicken
Crispy Lemon Chicken Thighs
Equipment
Ingredients
- 6 chicken thighs bone-in skin-on
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter divided
- 4 cloves garlic minced
- zest and juice of 1 lemon
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes optional
- ½ cup chicken broth low sodium or no sodium added
- 2 tablespoons fresh parsley chopped (for garnish)
- lemon slices for garnish
Instructions
- Pat the chicken thighs dry with paper towels, then season generously with salt and pepper on both sides.
- In a large oven-safe skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Place the chicken thighs in the skillet, skin-side down. Sear for about 7-10 minutes, or until the skin is golden brown and crispy. Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the lemon zest, lemon juice, dried oregano, paprika, and crushed red pepper flakes (if using). Pour in the chicken broth, stirring to combine and scraping up any browned bits from the bottom of the skillet.
- Return the seared chicken thighs to the skillet, skin-side up, making sure they are in a single layer. Transfer the skillet to the oven and bake at 375°F (190°C) for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the skin is crispy.
- Remove the skillet from the oven. Garnish the chicken thighs with chopped fresh parsley and lemon slices. Serve hot with the pan sauce spooned over the top.
Tips & Notes:
- Even Searing: Space the chicken thighs evenly in the skillet to achieve uniform crispiness on all sides.
- Adjust Seasonings: Customize the garlic and lemon levels to suit your taste preferences for a personalized flavor.
- Use Fresh Herbs: Fresh parsley not only enhances the flavor but also adds a vibrant touch of color to the dish. Feel free to try thyme or basil for a different herbal twist.
