Lemon Garlic Chicken
This chicken gets crispy skin while staying juicy inside. The lemon juice creates a bright sauce that pools in the pan.
Garlic cloves roast alongside the chicken, turning sweet and mellow.
Bone-In Thighs Work Best
Dark meat stays moist during the longer cooking time needed for crispy skin. Thighs have more fat than breasts, which bastes the meat naturally. The bones conduct heat evenly and add flavor to the pan juices.
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High Heat Creates Golden Skin
Start the chicken skin-side down in a cold pan. This renders the fat slowly before the high oven heat crisps it. Don’t flip the pieces – let the oven heat cook the top while the pan browns the bottom.
Fresh Lemon Juice Needs Timing
Add lemon juice halfway through cooking, not at the start. Early acid toughens the protein and prevents browning. The juice deglazes the pan drippings and creates a natural sauce as it reduces.
Getting Maximum Crispy Skin
- Don’t crowd the pan – use two skillets if needed so chicken pieces don’t touch and steam each other.
- Save the roasted garlic cloves and mash them into the pan juices for an instant sauce.
Frequently Asked Questions
Will boneless thighs work for this recipe?
Yes, but reduce the oven time to 15-20 minutes total. Boneless pieces cook faster and can dry out easily.
Why does my chicken skin turn soggy?
Moisture is the enemy of crispy skin. Pat the chicken completely dry and don’t add lemon juice until the final cooking stage.
Should I marinate the chicken beforehand?
Skip the marinade for this recipe. The high heat method works best on seasoned but not marinated chicken for maximum browning.
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Lemon Garlic Chicken
Ingredients
Garnish
Equipment Needed
- Large oven-safe skillet or cast iron pan
Instructions
- Season chicken: Preheat oven to 425°F. Pat chicken thighs completely dry with paper towels and season both sides with salt and pepper. Let sit at room temperature for 10 minutes.
- Sear chicken skin: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook without moving for 5-6 minutes until skin is golden brown.
- Add aromatics: Scatter smashed garlic cloves around the chicken in the pan. Sprinkle oregano and red pepper flakes over everything.
- Roast chicken: Transfer skillet to preheated oven and roast for 20 minutes without flipping the chicken.
- Add lemon juice: Remove pan from oven and pour lemon juice around the chicken (not directly on the skin). Return to oven for 10-15 minutes until internal temperature reaches 165°F.
- Rest and serve: Let chicken rest in the pan for 5 minutes. Garnish with fresh parsley and serve with the pan juices spooned over top.
Nutrition Facts
Per Serving (1 serving)
