One-Pan Lemon Garlic Chicken Thighs

$- 4 chicken thighs, bone-in and skin-on - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 lemon, juice and zest These ingredients are the heart of the dish. The chicken thighs are juicy and flavorful. Olive oil adds richness. Garlic brings a strong taste, while lemon adds brightness. - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - ½ teaspoon salt - ¼ teaspoon black pepper These spices enhance the chicken’s flavor. Oregano gives an herbal note. Smoked paprika adds depth and a bit of smokiness. Salt and pepper are essential for balance. - 1 cup chicken broth - 1 cup cherry tomatoes, halved - Fresh parsley, chopped for garnish Chicken broth adds moisture and flavor. Cherry tomatoes add sweetness and color. Fresh parsley provides a bright finish, making the dish look great. {{ingredient_image_1}} 1. Preheating the oven Start by preheating your oven to 400°F (200°C). This step is key for even cooking. 2. Seasoning the chicken Take your chicken thighs and season them well. Use salt, black pepper, smoked paprika, and dried oregano. Be sure to coat both sides for full flavor. 1. Searing the chicken thighs Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot oil. Cook for about 5-7 minutes until the skin turns golden brown. Flip the chicken and cook for another 3-4 minutes. This step adds a nice crust. 2. Sautéing garlic and adding liquids After searing, remove the chicken and set it aside. In the same skillet, add 4 cloves of minced garlic. Sauté for about 30 seconds until you smell that amazing garlic aroma. Pour in 1 cup of chicken broth along with the juice and zest of 1 lemon. Scrape up any bits stuck on the pan. This adds even more flavor. 1. Roasting in the oven Return the chicken to the skillet. Add 1 cup of halved cherry tomatoes around the chicken. Transfer the skillet to your preheated oven. Roast for about 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). 2. Garnishing before serving Once done, take the skillet out of the oven. Let the chicken rest for a few minutes. Before serving, sprinkle freshly chopped parsley on top. This adds color and a fresh taste. Enjoy your meal! - Choosing the right chicken thighs: Always pick bone-in, skin-on chicken thighs. They keep the meat juicy and add great flavor. Look for thighs with a nice golden color. This shows they are fresh and well-handled. - Ensuring even cooking: To cook chicken evenly, let it sit at room temperature for 15 minutes before cooking. This helps it cook faster and more evenly. Also, make sure not to crowd the skillet. If needed, cook in batches. - Using fresh herbs: Fresh herbs like thyme or rosemary can brighten your dish. Add them in the last few minutes of cooking for a fresh taste. You can also mix them into the chicken seasoning for more depth. - Adding additional vegetables: Cherry tomatoes are great, but you can add bell peppers, zucchini, or even carrots. Cut them into even pieces so they cook well. This not only adds flavor but also makes your dish colorful and healthy. - Best sides to accompany the dish: Serve your chicken with a side of rice or mashed potatoes. These soak up the yummy lemon garlic sauce. You can also pair it with a simple green salad for a nice crunch. - Wine pairings: A crisp white wine, like Sauvignon Blanc, works well with this dish. Its bright notes match the lemon flavor. If you prefer red, a light Pinot Noir is a good choice. It won’t overpower the chicken’s taste. Pro Tips Resting the Chicken: Allow the chicken to rest for a few minutes after baking. This helps the juices redistribute, ensuring moist and flavorful meat. Enhancing Flavor: For an extra burst of flavor, marinate the chicken thighs in the lemon juice, garlic, and spices for a few hours before cooking. Using Fresh Herbs: Fresh herbs such as thyme or rosemary can elevate the dish. Add them to the pan before roasting for added aroma and depth. Serving Suggestions: Pair this dish with a side of rice, quinoa, or a simple salad to balance the flavors and create a complete meal. {{image_2}} You can switch up the chicken thighs. Try using boneless chicken thighs. They cook faster and are easier to eat. Just reduce the cooking time in the oven to about 20 minutes. This keeps them juicy and tender. If you want a different taste, swap lemon for lime. Lime adds a bright, zesty flavor. It pairs well with garlic and chicken. You can use the same amount of lime juice and zest as lemon. You can cook this dish only on the stovetop. Start by searing the chicken as usual. After browning, add garlic, broth, and tomatoes. Simmer on medium heat for about 25 minutes. This method saves time and keeps the kitchen cooler. For a slow cooker version, use the same ingredients. Sear the chicken first, then transfer it to the slow cooker. Pour in the broth, lemon juice, and tomatoes. Cook on low for 6-8 hours. This makes the chicken super tender and full of flavor. If you need gluten-free options, you’re in luck! This recipe is already gluten-free. Just ensure your chicken broth is also gluten-free. For low-sodium variations, use low-sodium chicken broth. You can also cut back on added salt. This way, you enjoy the same great taste with less sodium. To keep your One-Pan Lemon Garlic Chicken Thighs fresh, follow these steps: - Refrigeration Guidelines: Allow the chicken to cool down. Place it in an airtight container. Store in the fridge for up to four days. - Freezing the Dish: If you want to keep it longer, freeze the chicken. Use a freezer-safe container or bag. It can stay good for about three months. When it's time to eat again, here's how to reheat your dish: - Best Methods for Reheating: Use the oven for best results. Preheat it to 350°F (175°C). Place the chicken in a dish, cover it with foil to keep it moist. Heat for about 20 minutes. - Maintaining Flavor and Texture: You can also use the microwave. Heat in short bursts. Stir the chicken to warm it evenly. This helps keep the texture nice. Knowing how long your dish lasts is key: - How Long It Lasts in the Fridge: Store it in the fridge for up to four days. - Identifying Spoilage: Check for any off smells or changes in color. If it looks or smells bad, it's best to throw it away. Can I use skinless chicken thighs? Yes, you can use skinless chicken thighs. They will cook faster, so watch the time closely. You may lose some flavor since the skin adds richness. To make up for it, you can add more spices or herbs. How do I know when chicken is done? The best way to check is with a meat thermometer. Chicken should reach 165°F (75°C) to be safe. If you don’t have a thermometer, cut into the thickest part. The juices should run clear, not pink. What to do if the chicken is dry? If the chicken is dry, it likely cooked too long. Next time, reduce the cooking time. You can also cover the dish with foil for part of the cooking. This helps keep moisture in. How to fix a too-salty sauce? If your sauce is too salty, add a bit of sugar. This helps balance the saltiness. You can also add more chicken broth or water to dilute it. Taste as you go to avoid overdoing it. Can I use different herbs? Yes, you can use other herbs. Thyme, rosemary, or basil work well. Fresh herbs can add a nice flavor, too. Just use what you have on hand. What if I don’t have chicken broth? If you don’t have chicken broth, use water. You can add a bit of salt or seasoning to boost the flavor. Vegetable broth is another good option if you have it. In this blog post, we explored how to make delicious chicken thighs. You learned about key ingredients like chicken, olive oil, and spices. I detailed the steps for preparing and cooking this dish. We shared tips for enhancing flavor and offered variations to suit any diet. Cooking can be simple and fun. Remember, great meals come from fresh ingredients and good techniques. Enjoy making this dish your own and share it with others. Happy cooking!$

One-Pan Lemon Garlic Chicken Thighs

A delicious and easy one-pan meal featuring chicken thighs cooked with lemon, garlic, and cherry tomatoes.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces chicken thighs, bone-in and skin-on
2 tablespoons olive oil
4 cloves garlic, minced
1 whole lemon, juice and zest
1 teaspoon dried oregano
1 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup chicken broth
1 cup cherry tomatoes, halved
to taste none fresh parsley, chopped for garnish

Instructions

Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, heat the olive oil over medium-high heat.
Season the chicken thighs with salt, black pepper, smoked paprika, and dried oregano.
Place the chicken thighs skin-side down in the skillet and cook for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for an additional 3-4 minutes.
Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the chicken broth, lemon juice, and lemon zest, scraping up any bits stuck to the bottom of the pan.
Return the chicken to the skillet and add the halved cherry tomatoes around it.
Transfer the skillet to the preheated oven and roast for about 25-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove from the oven and let it rest for a few minutes before serving.
Garnish with freshly chopped parsley for an added burst of color and flavor.

Notes

Let the chicken rest before serving for better flavor.

Keyword chicken, garlic, lemon, one pan