Lemon Garlic Chicken Thighs
Bright lemon and warm garlic create a comforting dish with tender, golden-skinned chicken thighs, perfect for any weeknight meal.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in, skin-on thighs recommended for best flavor; boneless or skinless can be used.
- 2 tablespoons olive oil Use extra virgin for more flavor.
- 2 tablespoons lemon juice Freshly squeezed is best; bottled works in a pinch.
- 3 cloves garlic, minced Fresh minced garlic is ideal.
- 1 teaspoon Dijon mustard Helps emulsify the marinade.
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Preparation
- Preheat a heavy skillet over medium heat for 2–3 minutes.
- In a bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, oregano, thyme, salt, and pepper.
- Add the chicken thighs to the mixture, coat well, and reserve a tablespoon of the marinade for later.
Cooking
- Place the chicken thighs skin-side down in the hot pan and gently press to ensure contact.
- Cook for 5–7 minutes until browned, then flip and cook for an additional 5–7 minutes or until cooked through.
- Use a meat thermometer to check doneness (safe at 165°F/74°C).
Serving
- Serve hot, spooning pan juices over the chicken.
- To make a sauce, deglaze the pan with chicken stock or white wine, simmer, then whisk in the reserved marinade.
Notes
Marinate chicken for deeper flavor, store leftovers properly in an airtight container, or freeze for later use. Serve with classic sides or toss with grains for a meal.