A simple and flavorful one pot lemon garlic chicken recipe featuring tender chicken thighs cooked with garlic, lemon, and herbs for a delicious, easy dinner.
8 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
6 cloves garlic, minced
1 cup low sodium chicken broth
1/4 cup fresh lemon juice (about 1 lemon)
1 tablespoon lemon zest
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 3-4 minutes. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add minced garlic to the skillet and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Pour in chicken broth, lemon juice, and add lemon zest, dried thyme, dried oregano, and red pepper flakes. Stir to combine and scrape any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken.
Cover the skillet with a lid and simmer for 15 minutes until the chicken is cooked through (internal temperature reaches 165°F/74°C).
Remove the lid and increase heat to medium-high. Add butter and let the sauce reduce slightly for 3-4 minutes, spooning sauce over the chicken occasionally.
Sprinkle chopped fresh parsley over the chicken before serving.