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Lemon Garlic Chicken Thighs

This Lemon Garlic Chicken Thighs recipe features juicy, crispy-skinned thighs seared to golden perfection, infused with a fragrant blend of lemon juice and garlic. The citrus and garlic layers develop during cooking, creating a bright, savory sauce that coats the tender meat, resulting in a visually appealing and flavorful dish with a satisfying texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken thighs preferably bone-in, skin-on
  • 2 cloves garlic minced
  • 2 tablespoons olive oil for searing
  • 1/4 cup fresh lemon juice about 1-2 lemons, freshly squeezed
  • 1 teaspoon salt preferably flaky sea salt
  • 1/2 teaspoon black pepper freshly cracked
  • Optional fresh herbs thyme or rosemary, optional

Equipment

  • Cast-iron skillet
  • Tongs
  • Sharp knife
  • Citrus juicer
  • Paper towel

Method
 

  1. Pat the chicken thighs dry with paper towels to ensure crispy skin, then season generously with salt and pepper on both sides.
  2. Heat the cast-iron skillet over medium-high heat until shimmering, then add the olive oil and swirl to coat the bottom evenly.
  3. Place the chicken thighs skin-side down in the hot skillet. Cook without moving for about 6-8 minutes, until the skin turns deep golden brown and crispy, and you hear a satisfying crackling sound.
  4. Flip the chicken thighs using tongs, then add the minced garlic and herbs around the chicken if using. Cook for another 8-10 minutes, reducing the heat slightly, until the internal temperature reaches 75°C (165°F) and the juices run clear.
  5. Squeeze fresh lemon juice over the chicken during the last 2 minutes of cooking, allowing it to bubble and mingle with the garlic and drippings, creating a fragrant sauce.
  6. Remove the chicken from the skillet to a plate and let it rest for 5 minutes, allowing the juices to redistribute and keep the meat juicy.
  7. While the chicken rests, tilt the skillet slightly and scrape up any browned bits, then add a splash of water or broth to make a quick pan sauce. Stir to combine and heat until bubbling.
  8. Spoon the lemon-garlic sauce over the rested chicken and serve immediately, garnished with extra lemon wedges or herbs if desired.