Juicy, tender chicken thighs roasted with garlic, lemon, and herbs until golden and caramelized. This classic dish is forgiving, flavorful, and perfect for weeknight dinners or meal prep.
Serve with roasted vegetables, rice, or crusty bread to soak up the pan juices. For extra flavor, add olives, capers, or sun-dried tomatoes to the skillet before baking.
Store in an airtight container in the refrigerator for up to 4 days before serving. The pan juices make an excellent sauce; drizzle over the chicken or serve on the side.
Ingredients
Scale
Measurement units
- 8 bone-in skin-on chicken thighs
- 3 tbsp olive oil
- 6 cloves garlic, minced
- 2 lemons
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup chicken broth
- 2 tbsp fresh parsley, chopped
Ingredients
Scale
Measurement units
- 8 bone-in skin-on chicken thighs
- 3 tbsp olive oil
- 6 cloves garlic, minced
- 2 lemons
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup chicken broth
- 2 tbsp fresh parsley, chopped
Instructions
Preheat oven
Preheat your oven to 425°F (220°C).
Equipment: oven
Prepare chicken
Pat the chicken thighs dry with paper towels.
Season both sides generously with salt and pepper.
Equipment: paper towels
Make herb paste
In a small bowl, combine the oregano (1 tsp), thyme (1 tsp), paprika (1 tsp), minced minced garlic (3 cloves), and olive oil (2 tbsp) to create a paste.
Equipment: small bowl
Season chicken with herbs
Rub the herb mixture evenly over all sides of the chicken thighs.
Heat skillet
Heat the remaining olive oil (1 tbsp) in a large oven-safe skillet over medium-high heat.
Equipment: large oven-safe skillet
Sear chicken skin-side down
Once the oil is hot, place the chicken thighs skin-side down in the skillet.
Sear until the skin is golden brown.
Equipment: skillet
Flip chicken
Flip the thighs skin-side up.
Remove the skillet from the heat.
Equipment: skillet
Add lemon
Squeeze the juice from both lemons over the chicken.
Add the lemon halves to the skillet.
Equipment: skillet
Add broth
Pour the chicken broth (½ cup) into the skillet around the chicken (not over it).
Equipment: skillet
Bake chicken
Transfer the skillet to the preheated oven.
Bake until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
Equipment: skillet, oven, meat thermometer
Rest chicken
Remove from the oven.
Let rest before serving.
Garnish and serve
Garnish with fresh parsley if desired.
Serve with pan juices spooned over the top.
Equipment: spoon
Before you cook
Cook notes
- • Store in an airtight container in the refrigerator for up to 4 days before serving
- • Serve with roasted vegetables, rice, or crusty bread to soak up the pan juices
- • For extra flavor, add olives, capers, or sun-dried tomatoes to the skillet before baking
- • The pan juices make an excellent sauce; drizzle over the chicken or serve on the side
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