Chicken
Lemon Garlic Pan-Roasted Chicken Thighs
Juicy chicken thighs pan-roasted with bright lemon, garlic, and herbs for an easy flavorful dinner.
Prep10 min
Cook25 min
Rest / chill0 min
Total35 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Preheat oven to 400°F.
- Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook until skin is golden brown and crisp, about 6-8 minutes.
- Flip chicken thighs, add garlic, lemon zest, lemon juice, and rosemary to the pan. Spoon some of the sauce over chicken.
- Transfer skillet to the oven and roast until chicken reaches internal temperature of 165°F, about 15 minutes.
- Remove from oven, rest 5 minutes if desired, then serve with pan sauce spooned over.
A little kitchen know-how
Sear chicken skin-side down first over medium-high heat until golden and crisp for best texture.
Storage & leftovers
Store cooked chicken in a sealed container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.