Crispy Lemon Garlic Chicken

This Crispy Lemon Garlic Chicken Thigh recipe has become an absolute staple in our house. I’m always on the lookout for quick, flavorful dinners that don’t require a ton of fuss, and this one checks all the boxes. The first time I made it, my family was practically licking their plates clean! The chicken thighs come out incredibly juicy on the inside, with a wonderfully crispy skin, and the lemon-garlic combination is just bright and zesty without being overpowering. It’s become a go-to for busy weeknights, and even my pickiest eater asks for seconds. I love that it uses simple ingredients I usually have on hand, and the cleanup is a breeze. It’s truly a winner in my book, and I’m excited to share it with you.

Ingredients

To make this delicious Crispy Lemon Garlic Chicken, you’ll need the following ingredients:

• 1.5 – 2 lbs boneless, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 lemon, zested and juiced
• 4 cloves garlic, minced
• Optional: Fresh parsley, chopped (for garnish)

Instructions

Follow these step-by-step instructions to create perfectly crispy and flavorful chicken:

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This is crucial for achieving crispy skin.
2. Combine Seasonings: In a small bowl, combine the salt, pepper, garlic powder, onion powder, paprika, oregano, and thyme.
3. Season the Chicken: Rub the seasoning mixture all over the chicken thighs, ensuring they are evenly coated.
4. Sear the Chicken: Heat the olive oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down.
5. Crisp the Skin: Sear the chicken thighs for 5-7 minutes, without moving them, until the skin is golden brown and crispy.
6. Flip and Add Aromatics: Flip the chicken thighs. Add the minced garlic and lemon zest to the skillet, distributing it around the chicken.
7. Bake the Chicken: Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
8. Add Lemon Juice: Remove the skillet from the oven. Pour the lemon juice over the chicken.
9. Rest and Serve: Let the chicken rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.

Nutrition Facts

• Servings: 4-6
• Calories per Serving: Approximately 350-450 calories (This is an estimate and will vary depending on the size of the chicken thighs and the amount of oil used. The value is without the sides).

It’s important to note that this is a general guideline. For precise nutritional information, it’s best to use a recipe analyzer and input the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes

How to Serve

This Crispy Lemon Garlic Chicken is incredibly versatile and pairs well with a variety of side dishes. Here are some serving suggestions:

• Classic Comfort:
  • Mashed potatoes
  • Roasted vegetables (broccoli, carrots, Brussels sprouts)
  • Creamy polenta
  • Buttered noodles
• Light and Fresh:
  • A simple green salad with a light vinaigrette
  • Quinoa or couscous salad
  • Grilled asparagus or zucchini
  • Tomato and cucumber salad
• Global Flavors:
  • Rice pilaf
  • Mediterranean orzo salad
  • Roasted sweet potatoes with a sprinkle of cumin
  • Greek salad
• Serving the chicken
  • Serve the chicken on a plate.
  • Put the side next to the chicken.
  • Put sauce, if any, on the chicken.
  • Serve and enjoy.

Additional Tips

Here are five additional tips to ensure your Crispy Lemon Garlic Chicken turns out perfectly every time:

1. Don’t overcrowd the pan: If your skillet isn’t large enough to fit all the chicken thighs in a single layer without overlapping, cook them in batches. Overcrowding will steam the chicken instead of searing it, resulting in less crispy skin.
2. Use a meat thermometer: The best way to ensure your chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone, and make sure it reaches 165°F (74°C).
3. Adjust seasoning to your taste: Feel free to adjust the amount of seasoning to your preference. If you like it spicier, add a pinch of cayenne pepper or red pepper flakes.
4. Save the pan drippings: The pan drippings left in the skillet after cooking are full of flavor! You can use them to make a simple pan sauce by whisking in a little chicken broth or white wine and simmering until slightly thickened.
5. Bone-in, skin-on chicken thighs: If you decide to use the mentioned chicken thighs the time of cooking will be increased. The internal temperature must be 165°F (74°C).

FAQ Section

Here are answers to some frequently asked questions about this recipe:

1. Q: Can I use boneless, skinless chicken thighs?A: Yes, you can, but the skin is what gets crispy, so you’ll lose that element. Boneless, skinless thighs will also cook faster, so reduce the baking time and check for doneness with a meat thermometer.
2. Q: Can I use chicken breasts instead of thighs?A: Yes, but chicken breasts tend to dry out more easily than thighs. If using breasts, I recommend pounding them to an even thickness and reducing the cooking time. Again, use a meat thermometer to ensure they’re cooked through but not overcooked.
3. Q: Can I make this recipe ahead of time?A: You can prepare the chicken up to the point of searing it and store it in the refrigerator for up to 24 hours. When ready to cook, continue with the searing and baking steps. Leftover cooked chicken can be stored in the refrigerator for 3-4 days.
4. Q: Can I use a different type of oil?A: Yes, you can use any high-heat cooking oil, such as avocado oil, canola oil, or vegetable oil.
5. Q: My chicken skin isn’t getting crispy. What am I doing wrong?A: There are a few possible reasons:
   • Make sure the chicken is very dry before seasoning. Patting it dry with paper towels is essential.
   • Don’t overcrowd the pan. Cook in batches if necessary.
   • Make sure the oil is hot enough before adding the chicken. It should shimmer.
   • Don’t move the chicken while it’s searing. Let it cook undisturbed to develop a good crust.
   • If using an electric stove, it might be necessary to increase the heat slightly to achieve optimal crispiness.
   • Baking dish. If you are not using a skillet, you can use a baking dish. Remember that the cooking time may be a little longer.

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