Lemon Herb Chicken Thighs

Name: Lemon Herb Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken thigh (boneless, skinless, 4 pieces); 3 tbsp olive oil; 3 tbsp lemon juice (freshly squeezed); 4 pcs garlic (cloves, minced); 1 tbsp rosemary (fresh, finely chopped); 1 tbsp thyme (fresh leaves); 1 tsp oregano (dried); 1 pinch salt; 1 pinch black pepper (freshly ground); 1 tsp lemon zest (from 1 lemon); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.6/5(98)

TASTE SCORE

9/10

Juicy, golden-brown chicken thighs marinated in a bright blend of lemon, garlic, and fresh herbs, then pan-seared and finished in the oven. The lemon juice tenderizes the meat while herbs infuse every bite with earthy, aromatic flavor. A simple one-pan dinner that feels special enough for guests but easy enough for a weeknight.

PREP

15m

COOK

30m

SERVES

100 G

369 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Make the lemon herb marinade.
1.In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, oregano, salt, and black pepper.
2.Whisk until well combined and emulsified.
prep · ~15 min
Marinate the chicken thighs.
1.Pat chicken thighs dry with paper towels.
2.Add chicken thighs to the bowl with the marinade and toss well to coat evenly.
3.Cover and let marinate at room temperature for 15 minutes, or refrigerate up to 2 hours for deeper flavor.
TIPBring refrigerated chicken to room temperature before cooking for even doneness.
prep
Preheat the oven to 400°F (200°C).
Position rack in the middle of the oven.
fry · ~8 min
Sear the chicken thighs.
1.Heat a cast iron skillet over medium-high heat until hot.
2.Place chicken thighs smooth-side down in the skillet without overcrowding.
3.Sear undisturbed for 5-6 minutes until deeply golden brown.
4.Flip and sear the other side for 2 minutes.
TIPDon't move the chicken while searing — a golden crust needs uninterrupted contact with the hot pan.
bake · ~15 min
Finish in the oven.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
rest · ~5 min
Rest the chicken.
Remove skillet from oven. Transfer chicken thighs to a plate and let rest for 5 minutes to allow juices to redistribute.
TIPResting is essential — cutting immediately releases the juices and leaves the meat dry.
garnish
Garnish with fresh parsley and serve.
Sprinkle chopped fresh parsley over the rested chicken thighs. Spoon any pan juices over the top before serving.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken thighs dry before marinating to ensure the marinade clings better and the skin sears evenly.
2
Bring refrigerated chicken to room temperature before cooking to promote even cooking throughout.
3
Do not move the chicken while searing; a golden crust requires uninterrupted contact with the hot pan.
4
Use an instant-read thermometer to check for 165°F at the thickest part for perfectly cooked, juicy thighs.
5
Rest the cooked chicken for 5 minutes before cutting to let juices redistribute and keep the meat moist.
6
Spoon the pan juices over the finished chicken for an extra burst of lemon-herb flavor.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce olive oil to 1½ tablespoons and use a nonstick skillet with a spritz of cooking spray; the chicken still develops a nice crust with less fat.

high protein

High-protein

Use 600g of boneless, skinless chicken breast (about 2 large breasts) cut in half horizontally to create even pieces; reduce oven time to 10-12 minutes to avoid overcooking.

dairy free