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One-Pan Lemon Herb Chicken

Juicy chicken thighs roasted with lemons, garlic, and fresh herbs. One pan, minimal cleanup, maximum flavor.

dinner • prep: 10 min min • cook: 35 min min • serves 4

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 lemons (1 juiced, 1 sliced into rounds)
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves (or 1 tsp dried)
  • 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)

Steps

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and red pepper flakes.
  3. Heat olive oil in an oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 5 minutes until the skin is golden and crispy. Don’t move them — let the skin do its thing.
  4. Flip the chicken. Add smashed garlic, lemon slices, thyme, and rosemary around the chicken. Pour the lemon juice over everything.
  5. Transfer the skillet to the oven. Roast for 25-30 minutes until the chicken reaches 165°F internally.
  6. Rest for 5 minutes before serving. Spoon the pan juices over the top.

Notes

Serve with crusty bread to soak up the pan juices, or over rice. The lemon slices get beautifully caramelized — eat those too.