Lemon Garlic Chicken Thighs
Crispy seared chicken thighs simmered and baked in a lemon garlic pan sauce
PRINT PINServings 4
INGREDIENTS
Chicken and seasoning
- 8 bone in skin on chicken thighs
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano or dried thyme.
Lemon garlic sauce
- 1 tbsp unsalted butter
- 6 cloves garlic minced
- ½ cup chicken broth
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tbsp honey
- red pepper flakes to taste.
Finish
- fresh parsley for garnish
- lemon slices for serving.
INSTRUCTIONS
Sear
- pat chicken thighs dry and season with salt
- pepper
- paprika
- and oregano
- heat olive oil in a large oven safe skillet over medium high heat
- sear thighs skin side down until deeply golden then flip and sear briefly on the second side and transfer to a plate.
Sauce and bake
- reduce heat to medium and add butter then garlic and cook until fragrant
- stir in broth and scrape up browned bits then add lemon juice
- lemon zest
- Dijon
- honey
- and red pepper flakes and simmer 2 minutes
- return chicken to skillet skin side up and spoon sauce around the thighs
- bake at 400 F until chicken reaches 175 F and juices run clear.
Reduce and serve
- remove chicken to a plate and simmer sauce 2 to 4 minutes to thicken if needed
- spoon sauce over chicken and garnish with parsley and serve with lemon slices.
Notes
1. Use boneless skinless thighs and reduce bake time to about 15 to 20 minutes; Swap honey for brown sugar or omit for a more savory sauce; Add 1 tbsp capers or 0.25 cup sliced olives for a briny variation; If sauce is too tart add an extra 1 to 2 tsp honey or a splash more broth; For extra crisp skin broil 1 to 2 minutes at the end while watching closely
Nutrition
Calories: 420kcal | Carbohydrates: 6g | Protein: 28g | Fat: 30g