Lemon garlic chicken thighs are flavorful, bone-in chicken thighs. This easy recipe takes just 5 minutes of prep to make!
Looking for a simple yet flavorful dinner idea? This easy Lemon Garlic Chicken Thighs recipe is the perfect solution!
The chicken takes just a few minutes of prep and is made in one skillet. Simply pop it in the oven, and in about 30 minutes, you'll have juicy, flavorful chicken.
Ingredient notes and substitutions
- Chicken thighs: You could use chicken breast. You may find that you need to adjust the cooking time if using chicken breast.
- Olive oil: Avocado oil is another alternative.
- Fresh rosemary: You can use 1 teaspoon of dried, crushed rosemary.
- Fresh oregano: You can use 1 teaspoon of dried oregano.
- White wine: A Sauvignon Blanc or a Chardonnay are good choices for use with chicken. If you do not want to use wine, you can replace it with chicken broth.
How to make lemon garlic chicken thighs
Step 1: Preheat oven to 350 F.
Step 2: Pat your chicken dry with paper towels and season both sides with salt and pepper.
Step 3: Heat the olive oil in a large oven-safe skillet over medium heat.
Step 4: Add the chicken to the pan skin side down and cook for 6-8 minutes until golden brown.
Step 5: Flip the chicken over and cook for an additional 3 minutes. Transfer the chicken to a plate and set aside.
Step 6: Add the garlic to the pan and cook until they are golden brown, about 1-2 minutes.
Step 7: Deglaze the pan with the wine, using a wooden spoon to scrape up the bits from the bottom of the pan.
Step 8: Add the chicken, chopped rosemary, and chopped oregano to the pan.
Step 9: Squeeze the lemon into the pan and add the lemon rinds into the pan.
Step 10: Bake for 20-25 minutes until the chicken reaches an internal temperature of 165 F.
Serving suggestions
Lemon garlic chicken thighs go well with mashed potatoes or rice and a side of steamed or sauteed vegetables like broccoli, cauliflower, or asparagus. A fresh green salad also goes well with the chicken.
Storage
Store any leftover lemon garlic chicken thighs in an airtight container in the refrigerator. They will keep for up to 4 days when properly stored in the fridge.
More chicken dinner recipes!
If you’ve tried this lemon garlic chicken thigh recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Lemon Garlic Chicken Thighs
Equipment
- Large oven-safe skillet
Ingredients
- 6 bone-in skin-on chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil divided
- 10 cloves garlic peeled
- 1 cup white wine
- 3 sprigs fresh oregano chopped
- 3 sprigs fresh oregano chopped
- 1 lemon halved
Instructions
- Preheat oven to 350 F.
- Pat your chicken dry with paper towels and season both sides with salt and pepper.6 bone-in skin-on chicken thighs, Salt and pepper to taste
- Heat the olive oil in a large oven-safe skillet over medium heat.2 tablespoons olive oil
- Add the chicken to the pan skin side down and cook for 6-8 minutes until golden brown.
- Flip the chicken over and cook for an additional 3 minutes. Transfer the chicken to a plate and set aside.
- Add the garlic to the pan and cook until they are golden brown, about 1-2 minutes.10 cloves garlic
- Deglaze the pan with the wine, using a wooden spoon to scrape up the bits from the bottom of the pan.1 cup white wine
- Add the chicken, chopped rosemary, and chopped oregano to the pan. Squeeze the lemon into the pan and add the lemon rinds into the pan.3 sprigs fresh oregano, 3 sprigs fresh oregano, 1 lemon
- Bake for 20-25 minutes until the chicken reaches an internal temperature of 165 F.
Notes
-
- Chicken thighs: You could use chicken breast. You may find that you need to adjust the cooking time if using chicken breast.
-
- Olive oil: Avocado oil is another alternative.
-
- Fresh rosemary: You can use 1 teaspoon of dried, crushed rosemary.
-
- Fresh oregano: You can use 1 teaspoon of dried oregano.
-
- White wine: A Sauvignon Blanc or a Chardonnay are good choices for use with chicken. If you do not want to use wine, you can replace it with chicken broth.
- Nutrition values are estimates.
Leave a Reply