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Easy Crispy Lemon Garlic Chicken Thighs One-Pan Dinner Recipe

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A quick and easy one-pan dinner featuring crispy skin chicken thighs roasted with lemon, garlic, and vegetables for a flavorful and comforting meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 4 cloves garlic, minced
  • 1 lemon, juice and zest
  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon unsalted butter
  • 1 pound baby potatoes, halved
  • 3 medium carrots, cut into sticks or rounds
  • 1/2 pound green beans or asparagus, trimmed
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • Salt to taste
  • Freshly cracked black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and cut baby potatoes in half, peel and chop carrots, and trim green beans. Toss them in a bowl with 1 tablespoon olive oil, salt, pepper, and half of the minced garlic. Set aside.
  3. Pat chicken thighs dry with paper towels to remove excess moisture.
  4. Season chicken thighs on both sides with salt, pepper, and red pepper flakes if using. Rub in 1 teaspoon olive oil.
  5. Heat a large oven-safe skillet or cast iron pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, place chicken thighs skin-side down. Sear for 5-7 minutes without moving until deep golden brown and crispy.
  6. Flip the chicken thighs and cook for another 3 minutes to lock in juices.
  7. Add the seasoned vegetables around the chicken in the pan. Toss gently to coat with pan juices and remaining garlic.
  8. Transfer the skillet to the oven and roast for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are fork-tender.
  9. Remove the pan from the oven, squeeze fresh lemon juice over the chicken and vegetables, and sprinkle with lemon zest and fresh thyme leaves.
  10. Let rest for 5 minutes before serving.

Notes

Pat chicken skin dry thoroughly for extra crispiness. Avoid overcrowding the pan when searing to prevent soggy skin. Toss vegetables halfway through roasting for even cooking. For extra crispy skin, broil for 1-2 minutes after roasting, watching carefully to avoid burning. For dairy-free option, replace butter with plant-based alternative or extra olive oil.

Nutrition

Keywords: lemon garlic chicken, crispy chicken thighs, one-pan dinner, roasted vegetables, easy chicken recipe, weeknight dinner

Find it online: https://chrisfeasts.com/easy-crispy-lemon-garlic-chicken-thighs-one-pan-dinner-recipe/