Easy Crispy One Pan Lemon Herb Chicken
A quick and easy one-pan recipe for crispy, juicy chicken thighs infused with lemon and fresh herbs, perfect for busy weeknights or casual dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons extra virgin olive oil
- 1 large lemon, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper, to taste
- 1 tablespoon butter (optional)
- 1/4 cup chicken broth or water (60 ml)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat an oven-safe skillet over medium-high heat and add olive oil and butter.
- When the butter foams and oil shimmers, place the chicken thighs skin-side down in the skillet. Cook without moving for 6-8 minutes until the skin is golden and crispy.
- Flip the chicken thighs over. Add minced garlic, lemon slices, and herbs around the chicken in the pan. Pour in the chicken broth or water.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the pan from the oven and let the chicken rest for 5 minutes. Spoon pan juices and lemon slices over the chicken before serving.
Notes
Pat chicken dry for crispy skin. Do not overcrowd the pan. Add garlic just before oven step to prevent burning. Remove lemon slices halfway through roasting if they become too bitter. Let chicken rest before serving to redistribute juices.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 320
- Sugar: 1
- Sodium: 350
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 25
Keywords: lemon herb chicken, crispy chicken, one pan chicken, easy chicken recipe, weeknight dinner, gluten-free chicken