American · Easy
Lemon Garlic Chicken Thighs
Roasted chicken thighs with a lemon-garlic pan sauce and crisp, lightly seasoned skin.
- Prep
- 10 mins
- Cook
- 40 mins
- Total
- 55 mins
- Servings
- 4
Total includes 5 minutes of resting.
A little about this dish
Roasted chicken thighs with a lemon-garlic pan sauce and crisp, lightly seasoned skin. Add the juice to the pan after roasting. This keeps the skin drier as it cooks and lets you adjust the sourness at the end.
Simple Home Dish
Lemon Garlic Chicken Thighs
- Prep
- 10 mins
- Cook
- 40 mins
- Total
- 55 mins
- Servings
- 4
Total includes 5 minutes of resting.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1 3/4 lb)
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 4 garlic cloves, lightly crushed
- 1 lemon, zested and juiced
- 1/3 cup low-sodium chicken broth
Instructions
- Heat the oven to 425°F. Pat the chicken dry. Rub with oil, salt, pepper, oregano, and lemon zest.
- Place the thighs skin-side up in a shallow baking dish, leaving space between them. Tuck the garlic around the chicken and pour broth into the dish without wetting the skin.
- Roast for 35–40 minutes, until the skin is golden and the thickest part of each thigh reaches at least 165°F, avoiding the bone with the thermometer.
- Rest for 5 minutes. Stir 2 tablespoons lemon juice into the pan juices and spoon around the chicken. Taste the juices before adding more lemon or salt.
Cooking tips
Use a dish just large enough to hold the thighs in one layer. An oversized dish can let the broth evaporate too quickly; add a splash of water if the bottom dries out.
Storage & reheating
Refrigerate within 2 hours in a covered container for 3–4 days. Reheat to 165°F, adding a little broth to keep the meat moist.
Variations
Replace oregano with dried thyme, or add halved small shallots around the chicken before roasting.
Frequently asked questions
Should I pour lemon juice over the skin before roasting?
Add the juice to the pan after roasting. This keeps the skin drier as it cooks and lets you adjust the sourness at the end.