Description
A simple, forgiving one-pan dinner featuring crispy skin-on chicken thighs roasted with a rich lemon-butter sauce. Ready in 30 minutes with minimal cleanup.
Ingredients
Scale
- 2.5 pounds bone-in, skin-on chicken thighs
- Salt and black pepper (to taste, generous amount)
- 2 tablespoons oil for searing (olive oil or avocado oil)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 2 large lemons (zest of one, juice of both)
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken thighs completely dry with paper towels and season generously with salt and pepper on all sides.
- Heat oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
- Place chicken thighs skin-side down in the pan. Do not crowd the pan. Cook undisturbed for 5-6 minutes until skin is golden brown and releases naturally.
- Flip chicken and cook other side for 2 minutes. Remove chicken to a plate.
- Reduce heat to medium. Add butter to the same pan. Once melted and foaming, add garlic, thyme, oregano, and red pepper flakes. Stir constantly for 30 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits from the bottom of the pan. Simmer for 1 minute.
- Stir in heavy cream and lemon zest. Bubble for 1 minute until sauce thickens slightly.
- Return chicken to the skillet, skin-side up. Spoon sauce over the chicken.
- Roast in the oven for 15-18 minutes until internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes.
- Squeeze juice of one lemon over the chicken. Taste sauce and adjust seasoning if needed.
- Serve immediately, spooning extra sauce over the top and garnishing with fresh parsley.
Notes
Patting the chicken dry is crucial for crispy skin. Do not crowd the pan during searing to ensure browning rather than steaming. Use fresh lemons only; bottled juice will ruin the flavor. If using boneless skinless thighs, reduce cooking time by 5-7 minutes. This recipe is naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 480
- Sugar: 1
- Sodium: 420
- Fat: 38
- Saturated Fat: 14
- Carbohydrates: 4
- Fiber: 1
- Protein: 35
Keywords: one-pan dinner, lemon butter chicken, easy weeknight meals, crispy chicken thighs, 30 minute meals, keto friendly, gluten free