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Perfectly Juicy Lemon Herb Chicken Thighs – Easy Weeknight Dinner

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These lemon herb chicken thighs are the weeknight hero you didn’t know you needed. They come together in about 40 minutes, but they taste like you spent all afternoon in the kitchen.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2.5 pounds total)
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 tablespoon lemon zest
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice (for sauce)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
  2. Pat the chicken thighs dry with paper towels. Let them sit on the counter for about 10 minutes to come closer to room temperature.
  3. In a small bowl, combine the minced garlic, olive oil, lemon juice, lemon zest, oregano, thyme, salt, pepper, and red pepper flakes. Stir together.
  4. Rub the herb mixture all over the chicken thighs, getting it under the skin if possible. Let sit for at least 10 minutes.
  5. Heat an oven-safe skillet over medium-high heat for about 2 minutes. Place the chicken thighs skin-side down in the hot skillet. Cook undisturbed for 5-6 minutes until the skin is deep golden brown and crispy.
  6. Flip the chicken thighs over so the skin side is up. Transfer the entire skillet to the preheated oven.
  7. Bake for 20-25 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  8. Remove the skillet from the oven and transfer the chicken to a plate. Tent loosely with foil.
  9. Place the skillet over medium heat on the stovetop. Add the chicken broth and scrape up browned bits. Simmer for 2-3 minutes until slightly reduced. Whisk in the butter until melted and glossy. Stir in the remaining tablespoon of lemon juice. Season with salt and pepper.
  10. Let the chicken rest for 5 minutes before serving. Pour the pan sauce over the chicken and garnish with fresh parsley.

Notes

For best results, pat chicken very dry and let come to room temperature before cooking. Don’t crowd the pan; cook in batches if needed. The lemon zest is key for bright flavor without excess acidity.

Nutrition

Keywords: lemon herb chicken, chicken thighs, weeknight dinner, crispy skin, easy chicken recipe

Find it online: https://freshforkful.com/perfectly-juicy-lemon-herb-chicken-thighs-easy-weeknight-dinner/