🍗 Dinner Mains
One-Pan Lemon Garlic Chicken Thighs
Crackly-skinned chicken roasted over tender potatoes in a bright lemon-garlic pan sauce.
Prep15 min
Cook40 min
Total55 min
Makes4 servings
LevelEasy
Method
Prep
Heat the oven to 425°F. Pat the chicken very dry and season all over with the salt, pepper and oregano.
Sear the chicken
Heat the oil in a large oven-safe skillet over medium-high. Sear the thighs skin-side down for 6 to 8 minutes until deeply golden, then transfer to a plate.
Start the potatoes
Add the potatoes cut-side down to the skillet and cook 4 minutes. Add the garlic and lemon slices and pour in the broth.
Roast
Return the chicken skin-side up to the pan. Roast 25 to 30 minutes until the thighs reach 175°F and the potatoes are tender.
Finish the sauce
Remove the pan from the oven. Swirl in the butter and lemon juice, then scatter with parsley and serve right away.
Kitchen notes
- Dry skin equals crisp skin, so pat the chicken thoroughly.
- Dark meat is forgiving and tastes best at 175°F, though it's safe at 165°F.
- Spoon the pan juices over everything just before serving.