Lemon chicken thighs are a robust, rich dinner that’s big on flavor and low on effort.
Learn how to make lemon chicken thighs.
Serve this dinner with steamed vegetable and rice for a quick and easy weeknight supper.
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
But it’s worth the wait.
to ensurecrispy skin, there are a couple of key steps to follow.
Use the extra sauce to drizzle over both the chicken and the rice, and call it dinner.
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
A leafy green salad,roasted asparagus, orsteamed broccoliwould also pair nicely with the chicken.
This recipe is also a winner in our books thanks to its light clean up.
After the chicken has seared, the same pan is used to make the sauceno wiping clean necessary.
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
Ingredients
4(6-oz.)
bone-in, skin-on chicken thighs, trimmed
1 1/4tsp.
olive oil
1(4-oz.)
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
lemon, sliced into 1/4-in.-thick rounds
2tsp.
minced garlic (from 2 large garlic cloves)
1/2cup chicken stock
1Tbsp.
fresh lemon juice (from 1 lemon)
3(4-in.)
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
thyme sprigs, plus leaves for garnish
2Tbsp.
unsalted butter
Directions
Season chicken:
Preheat oven to 400F.
Sprinkle chicken evenly with salt and pepper.
Credit:Alison Miksch; Food Stylist: Melissa Gray; Prop Stylist: Christina Brockman
Cook chicken:
Heat oil in a large ovenproof skillet over medium-high.
Place chicken, skin side down, in hot oil.
Cook, undisturbed, until skin is deep golden-brown and crisp, 8 to 10 minutes.
Transfer browned chicken, skin side up, to a large plate.
Reduce heat to medium.
Do not wipe skillet clean.
Transfer lemons to a small plate.
Do not wipe skillet clean.
Add thyme sprigs and browned chicken, skin side up, to skillet.
Cook until thermometer inserted into thickest portion of chicken thigh registers 165F, 18 to 20 minutes.
Remove from oven, and immediately add butter to skillet.
Return lemon slices to skillet.
Garnish with thyme leaves, and serve.
