Description
This recipe for Crispy Lemon Chicken Thighs delivers a flavorful and juicy dinner featuring tender bone-in, skin-on chicken thighs marinated in fresh lemon juice, garlic, and herbs. The chicken is first seared to achieve a crispy skin and then oven-roasted to perfection, making it a simple yet elegant meal perfect for family dinners or special occasions.
Ingredients
Scale
Chicken
- 4-6 pieces Bone-in, skin-on chicken thighs (Approximately 1.5 to 2 pounds)
Marinade
- 1/4 cup Freshly squeezed lemon juice (From about 2 large lemons)
- 1 tablespoon Lemon zest (Zest from 1 lemon)
- 4 cloves Minced garlic
- 1/4 cup Extra virgin olive oil (High-quality)
- 1 tablespoon Fresh thyme (Finely chopped)
- 1 tablespoon Fresh rosemary (Finely chopped)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Additional Ingredients
- 1 cup Low-sodium chicken broth
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken.
- Prepare Marinade: In a large mixing bowl, combine the freshly squeezed lemon juice, lemon zest, minced garlic, extra virgin olive oil, chopped thyme, chopped rosemary, salt, and black pepper. Whisk the ingredients thoroughly until well blended.
- Marinate Chicken: Place the chicken thighs into a resealable bag or dish, and pour the marinade over them. Coat the chicken evenly with the marinade and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Bring to Room Temperature: Remove the marinated chicken from the refrigerator and let it sit at room temperature for 15 minutes before cooking. This helps ensure even cooking.
- Sear Chicken: Heat a small amount of olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet and sear for 5-7 minutes until the skin is golden brown and crispy.
- Roast in Oven: Flip the chicken thighs to the other side, pour in the low-sodium chicken broth around the chicken in the skillet, then transfer the skillet to the preheated oven. Roast for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (75°C).
- Rest Chicken: Remove the skillet from the oven and let the chicken rest for 5-10 minutes. This resting period allows the juices to redistribute, resulting in juicy chicken.
- Serve: Serve the crispy lemon chicken thighs on a platter, drizzled with the pan juices. Garnish with fresh lemon slices and herbs for an appealing presentation.
Notes
- For best results, use bone-in, skin-on chicken thighs to ensure juiciness and crispy skin.
- Marinating for longer than 30 minutes (up to 2 hours) can enhance flavor even more.
- If you don’t have an oven-safe skillet, sear the chicken in a regular skillet, then transfer to a baking dish for roasting.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (75°C).
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain crispiness.
