One Pan Lemon Herb Chicken
This is THE recipe that convinced me one-pan dinners can be amazing. Crispy-skinned chicken thighs nestled among lemon slices and fresh herbs, all roasting together until the kitchen smells incredible. The lemon softens and caramelizes, the garlic gets sweet and mellow, and the chicken stays impossibly juicy.
I make this at least twice a month because it looks impressive but requires almost zero effort. Everything goes in one pan, the oven does the work, and cleanup is a breeze. My kids fight over the roasted lemon slices.
Pro tip: serve this over rice or with crusty bread to soak up all those incredible pan juices. You will not want to waste a single drop.
Ingredients
- 8 bone-in skin-on chicken thighs (about 3 lbs)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 lemons, sliced into thin rounds
- 1 tablespoon fresh rosemary, roughly chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- Fresh parsley for garnish
Instructions
- 1
Prep and Season
Preheat your oven to 425 degrees F. Pat the chicken thighs completely dry with paper towels - this is key for crispy skin. Season generously on both sides with salt, pepper, and paprika, rubbing the spices into the meat.
- 2
Sear the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 5 minutes without moving until the skin is deeply golden and releases easily from the pan.
- 3
Add Aromatics
Flip the chicken thighs. Scatter the minced garlic, lemon slices, rosemary, and thyme around and under the chicken. Pour the chicken broth into the pan - it will sizzle and create steam.
- 4
Roast Until Done
Transfer the skillet to the preheated oven. Roast for 20-25 minutes until the chicken reaches an internal temperature of 165 degrees F and the juices run clear. The skin should be crispy and the lemons slightly caramelized.
- 5
Rest and Serve
Remove from oven and let rest for 5 minutes. This allows the juices to redistribute. Garnish with fresh parsley and serve with the pan juices spooned over the top. Amazing with rice, mashed potatoes, or crusty bread.
Maya Quick Tips
- Dry chicken = crispy skin. Pat those thighs really dry before seasoning.
- Do not crowd the pan. Work in batches if needed for proper browning.
- Use an oven-safe skillet. Cast iron works great and goes from stovetop to oven seamlessly.
- Save those pan juices! They are liquid gold for drizzling or making a quick gravy.
- Boneless works too. Just reduce roasting time to 15-18 minutes.
Nutrition Facts
Per serving (2 chicken thighs)
