Lemon Garlic Chicken Thighs – Tender, Juicy, and Full of Flavor

When it comes to weeknight dinners, Lemon Garlic Chicken Thighs are a standout. Simple to prepare yet bursting with fresh flavors, this dish is perfect for those days when you want a meal that feels special but doesn’t require hours in the kitchen. Chicken thighs, with their juicy and tender texture, are the ideal choice for this recipe because they absorb the zesty lemon and fragrant garlic beautifully. Add a little butter, some fresh herbs, and a touch of honey for balance, and you’ve got yourself a show-stopping dish that will have everyone asking for seconds.

I first stumbled upon this recipe years ago, and it quickly became a family favorite. It’s the kind of dish that can go from a casual dinner to a company-worthy meal with minimal effort. Plus, the smell of garlic and lemon cooking in your kitchen will have your mouth watering before the first bite.

Ingredients

• Chicken Thighs:
  • 6 bone-in, skin-on chicken thighs (about 2 lbs or 900g)
• Olive Oil:
  • 2 tablespoons olive oil (for searing)
• Garlic:
  • 4 cloves garlic, minced
• Lemon:
  • 1 large lemon, juiced and zested
• Fresh Herbs:
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• Butter:
  • 2 tablespoons unsalted butter
• Honey:
  • 1 tablespoon honey (optional for a slight sweetness)
• Salt and Pepper:
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper (adjust to taste)
• Chicken Broth:
  • ¼ cup chicken broth (for deglazing)
• Parsley:
  • 1 tablespoon fresh parsley, chopped (for garnish)

Directions: How to Cook Lemon Garlic Chicken Thighs

1. Prepare the Chicken Thighs
   Start by patting the chicken thighs dry with paper towels. This helps the skin get crispy when searing. Season both sides of the chicken thighs generously with salt and pepper.
2. Sear the Chicken
   Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down. Cook for 6-7 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5-6 minutes until the chicken is almost cooked through. Remove the chicken from the pan and set it aside.
3. Make the Lemon Garlic Sauce
   In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant—be careful not to burn the garlic! Add the lemon juice, lemon zest, chicken broth, and honey (if using). Stir to combine and bring the sauce to a simmer, scraping up any brown bits from the bottom of the pan.
4. Add the Chicken Back
   Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken, then cover and simmer for another 5-7 minutes, or until the chicken is fully cooked through (the internal temperature should reach 165°F/74°C).
5. Finish the Dish
   Once the chicken is cooked, remove it from the skillet and set it aside. Stir the fresh thyme and rosemary into the sauce, letting it simmer for another minute to infuse the flavors. Pour the sauce over the chicken and serve.
6. Serve and Enjoy
   Serve the Lemon Garlic Chicken Thighs hot, garnished with extra fresh parsley and accompanied by your favorite side dish—whether it’s roasted vegetables, rice, or mashed potatoes.

Tips for Perfect Lemon Garlic Chicken Thighs

• Pat the Chicken Dry: This is a crucial step for achieving crispy, golden skin. Moisture will prevent the skin from getting crispy, so make sure it’s dry before searing.
• Don’t Overcrowd the Pan: If your skillet is too small, the chicken will release moisture and won’t sear properly. Work in batches if needed.
• Adjust the Sauce to Your Taste: If you prefer a tangier sauce, add more lemon juice. For a sweeter sauce, increase the honey a little.
• Use Fresh Herbs: Fresh herbs really elevate the dish. If you don’t have thyme or rosemary, you can substitute with other herbs like oregano or basil, but rosemary and thyme really shine in this recipe.
• Make It Spicy: If you love spice, feel free to add a pinch of red pepper flakes to the sauce for a little heat.

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Frequently Asked Questions (FAQs)

1. Can I use chicken breasts instead of thighs?
While chicken breasts are leaner, they tend to dry out quicker than thighs. However, if you prefer breasts, you can use them—just be sure to cook them for a shorter time to avoid overcooking.

2. Can I make this dish ahead of time?
Yes, you can prepare the chicken thighs and sauce ahead of time. Store them separately in the fridge and reheat the chicken in the oven or skillet when ready to serve.

3. Can I make this recipe on the grill?
Absolutely! You can grill the chicken thighs and then make the lemon garlic sauce in a separate pan. Once the chicken is cooked through, drizzle the sauce over it.

4. How can I make the sauce thicker?
If you prefer a thicker sauce, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons water) to the sauce while it’s simmering.

5. What side dishes go well with Lemon Garlic Chicken Thighs?
This dish pairs wonderfully with mashed potatoes, rice pilaf, roasted vegetables, or a fresh green salad.

6. Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs for fresh herbs. Use about 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary in place of the fresh herbs.

7. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to prevent the chicken from drying out.

8. Can I add vegetables to the pan?
Definitely! You can add vegetables like asparagus, zucchini, or bell peppers to the pan with the chicken thighs for a one-pan meal. Just add them after searing the chicken, and let them cook in the sauce.

9. Can I make this dish dairy-free?
Yes, simply omit the butter or substitute it with dairy-free butter or olive oil. The dish will still be delicious!

10. How can I make this recipe spicier?
Add red pepper flakes to the sauce or rub some chili powder on the chicken before cooking to give it a spicy kick.