Go Back

Lemon Garlic Chicken Thighs

This lemon garlic chicken thigh recipe features tender, juicy thighs seared until crispy and golden, infused with a bright, punchy marinade of lemon zest, juice, and garlic. The dish offers a vibrant, flavorful finish with crispy skin and succulent meat, perfect for a quick weeknight dinner with a satisfying balance of textures and zesty aroma.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs preferably organic
  • 1 lemon lemon zest and juice
  • 3 cloves garlic minced
  • 2 tablespoons olive oil good quality preferred
  • to taste salt generous for seasoning
  • to taste pepper freshly ground
  • optional fresh herbs (parsley or thyme) chopped, for garnish

Equipment

  • Large skillet (cast iron preferred)
  • Tongs
  • Small bowl
  • Meat thermometer

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. Zest the lemon directly into a small bowl, then squeeze out the juice. Mince the garlic cloves and add them to the bowl along with olive oil, mixing everything to create a bright marinade.
  3. Rub the marinade all over the chicken thighs, making sure to coat each piece thoroughly. Let them marinate for at least 15 minutes, or up to 2 hours in the fridge for more flavor.
  4. Heat a large skillet over medium-high heat until it shimmers and becomes hot, about 3–4 minutes. Carefully place the chicken thighs skin-side down in the hot pan.
  5. Sear the chicken without moving for 7–9 minutes until the skin is deep golden, crispy, and bubbling around the edges.
  6. Flip the thighs using tongs and cook for another 8–10 minutes on the other side, reducing the heat to medium. Check the internal temperature with a meat thermometer; it should reach 75°C (165°F).
  7. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes, loosely tented with foil. This allows the juices to redistribute, keeping the meat moist.
  8. Squeeze a little fresh lemon juice over the rested chicken to brighten the flavor, and sprinkle with chopped herbs if desired. Serve hot and enjoy the crispy skin and tender, flavorful meat.

Notes

For extra crispy skin, pat the chicken very dry before seasoning. Resting the chicken after cooking helps keep it juicy. Feel free to garnish with fresh herbs for added flavor.