Craving something zesty and satisfying? Look no further! Our roundup of 22 Delicious Lemon Chicken Thigh Recipes is here to transform your mealtime into a vibrant feast. Whether you’re after quick weeknight dinners, cozy comfort food, or seasonal delights, these recipes promise to deliver. Get ready to tantalize your taste buds and discover your next favorite dish. Let’s dive in!
Lemon Garlic Baked Chicken Thighs
Whisking together the zest of summer and the warmth of garlic, this dish transforms humble chicken thighs into a succulent centerpiece. Perfectly balanced with a bright acidity and aromatic depth, it’s a testament to the elegance of simplicity.
Ingredients
- 6 bone-in, skin-on chicken thighs, patted dry
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, finely minced
- 1 lemon, zested and juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh parsley, finely chopped
Instructions
- Preheat your oven to 375°F (190°C) and position the rack in the center.
- In a small bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, kosher salt, black pepper, and smoked paprika, whisking until emulsified.
- Arrange the chicken thighs skin-side up in a baking dish, ensuring they are not overcrowded.
- Generously brush the garlic-lemon mixture over each thigh, coating evenly.
- Bake for 35-40 minutes, or until the skin is golden and crisp, and the internal temperature reaches 165°F (74°C).
- Remove from the oven and let rest for 5 minutes, allowing the juices to redistribute.
- Sprinkle with fresh parsley before serving.
Kitchen tips: For an extra crispy skin, broil the thighs for the last 2-3 minutes of cooking. Ensure all thighs are of similar size for even cooking. Letting the chicken rest post-baking ensures moist, tender meat.
Kissed by lemon and garlic, these thighs emerge with a crackling exterior giving way to juicy, flavorful meat. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that sings with harmony.
Honey Lemon Grilled Chicken Thighs
Elevate your summer grilling with this exquisite dish that marries the sweetness of honey with the zesty punch of lemon, creating a perfectly balanced flavor profile that’s both refreshing and deeply satisfying.
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 1/4 cup raw honey
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil
Instructions
- In a medium bowl, whisk together the honey, lemon juice, Dijon mustard, minced garlic, smoked paprika, sea salt, and black pepper until fully combined.
- Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage gently to ensure each thigh is evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
- Remove the chicken thighs from the marinade, letting excess drip off, and place them skin-side down on the grill. Discard the remaining marinade.
- Grill for 5-7 minutes on each side, or until the skin is crispy and the internal temperature reaches 165°F when checked with a meat thermometer.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Lusciously glazed and perfectly charred, these chicken thighs offer a delightful contrast of textures, from the crispy skin to the tender, juicy meat. Serve atop a bed of wild rice or alongside a vibrant arugula salad for a meal that’s as visually appealing as it is delicious.
Crispy Lemon Pepper Chicken Thighs
Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about the zesty, aromatic allure of Crispy Lemon Pepper Chicken Thighs, a dish that marries the bright acidity of lemon with the earthy warmth of freshly cracked pepper, all encased in a golden, crispy exterior.
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 2 tablespoons clarified butter, melted
- 1 tablespoon freshly cracked black pepper
- 1 teaspoon fine sea salt
- 2 lemons, zested and juiced
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon honey
- 1/2 cup chicken stock
Instructions
- Preheat your oven to 400°F (204°C) to ensure a crispy skin.
- In a small bowl, combine the lemon zest, black pepper, and sea salt to create a rub.
- Generously apply the rub onto the chicken thighs, ensuring even coverage under the skin for maximum flavor.
- Heat the clarified butter and olive oil in an oven-safe skillet over medium-high heat until shimmering.
- Place the chicken thighs skin-side down in the skillet, searing for 5-7 minutes until the skin is golden and crispy.
- Flip the thighs, then transfer the skillet to the preheated oven, roasting for 20 minutes.
- While the chicken roasts, whisk together lemon juice, minced garlic, honey, and chicken stock in a bowl.
- Remove the skillet from the oven, pour the lemon mixture around the chicken, and return to the oven for an additional 5 minutes to reduce the sauce slightly.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Outstanding in its simplicity, this dish offers a symphony of textures—from the crackling skin to the succulent meat beneath, all bathed in a vibrant, tangy sauce. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that sings with flavor and sophistication.
Lemon Herb Roasted Chicken Thighs
Just imagine the aroma of lemon and herbs filling your kitchen as these succulent chicken thighs roast to golden perfection. This dish, with its vibrant flavors and tender texture, is a testament to the beauty of simple ingredients coming together harmoniously.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- In a small bowl, combine the olive oil, rosemary, thyme, garlic, lemon zest, lemon juice, salt, and pepper to create a marinade.
- Pat the chicken thighs dry with paper towels to ensure the skin crisps up beautifully.
- Coat the chicken thighs evenly with the marinade, making sure to get under the skin for maximum flavor.
- Place the chicken thighs skin-side up on a rack set over a baking sheet to allow air circulation for crispy skin.
- Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Succulent and fragrant, these lemon herb roasted chicken thighs boast a crispy skin and juicy interior, with the bright acidity of lemon cutting through the richness. Serve atop a bed of creamy polenta or alongside roasted vegetables for a complete meal that sings with flavor.
Lemon Butter Chicken Thighs with Thyme
Flavorful and fragrant, this dish combines the bright acidity of lemon with the rich depth of butter, creating a symphony of flavors that dance on the palate. Perfectly seared chicken thighs, infused with the earthy aroma of thyme, offer a succulent centerpiece to any meal.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp clarified butter
- 1 lemon, thinly sliced
- 4 sprigs fresh thyme
- 1/2 cup chicken stock
- Salt, to season
- Freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
- Season the chicken thighs generously with salt and freshly ground black pepper on both sides.
- Heat the clarified butter in a large oven-safe skillet over medium-high heat until it shimmers, indicating it’s ready for searing.
- Place the chicken thighs skin-side down in the skillet, searing for 5-7 minutes until the skin is golden brown and crispy. Tip: Avoid moving the chicken to ensure a perfect sear.
- Flip the chicken thighs and add the lemon slices and thyme sprigs around them, allowing the flavors to meld.
- Pour the chicken stock into the skillet, being careful not to pour over the chicken skin to maintain crispiness.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist meat.
Juicy and tender, the chicken thighs boast a crispy skin that gives way to a moist interior, infused with the citrusy zest of lemon and the herbal notes of thyme. Serve atop a bed of creamy polenta or alongside roasted vegetables for a complete, elegant meal.
Spicy Lemon Chicken Thighs
Perfectly balancing zest and heat, these Spicy Lemon Chicken Thighs are a testament to the art of simple yet sophisticated cooking. Marrying the bright acidity of fresh lemons with the deep warmth of chili flakes, this dish promises a culinary experience that’s both invigorating and comforting.
Ingredients
- 6 bone-in, skin-on chicken thighs, patted dry
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely minced
- 1 teaspoon red chili flakes
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup chicken stock
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- In a large oven-safe skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
- Season the chicken thighs evenly with sea salt and black pepper, then place them skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden and crispy. Tip: Resist the urge to move the chicken; this ensures a perfect sear.
- Flip the chicken thighs and add the minced garlic, chili flakes, and smoked paprika to the skillet, stirring briefly to toast the spices without burning.
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the skillet from the oven and place it back on the stove over low heat. Add the butter, lemon juice, lemon zest, and chicken stock, stirring to create a glossy sauce. Tip: The acidity of the lemon will brighten the dish, so adjust to your preference.
- Garnish with chopped fresh parsley before serving. Tip: For an extra touch of elegance, serve over a bed of creamy polenta or roasted vegetables.
Succulent and bursting with flavor, these chicken thighs boast a crispy skin that gives way to tender, juicy meat beneath. The spicy lemon sauce clings beautifully, offering a vibrant contrast that elevates every bite. Consider pairing with a crisp white wine to complement the dish’s bold flavors.
Lemon Rosemary Chicken Thighs
This succulent dish marries the bright zest of lemon with the earthy aroma of rosemary, creating a harmonious blend that elevates simple chicken thighs to a gourmet level. Perfect for a weeknight dinner that feels anything but ordinary.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup chicken stock
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
- Season the chicken thighs generously with salt and pepper on both sides, ensuring every piece is well-coated for maximum flavor.
- Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
- Place the chicken thighs skin-side down in the skillet, searing until the skin is golden brown and crispy, approximately 5-7 minutes. Tip: Avoid moving the chicken during searing to achieve an even crust.
- Flip the chicken thighs and add the minced garlic, rosemary, and lemon zest to the skillet, stirring briefly to release their aromas without burning, about 30 seconds.
- Pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the skillet to incorporate those flavors into the sauce.
- Transfer the skillet to the preheated oven and roast until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 20-25 minutes. Tip: Use a meat thermometer for accuracy.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Tip: Resting ensures moist, tender meat.
Best enjoyed with the crispy skin contrasting the tender, juicy meat beneath, each bite is infused with the vibrant flavors of lemon and rosemary. Serve alongside roasted vegetables or over a bed of creamy polenta for a complete meal that delights the senses.
Lemon Soy Sauce Chicken Thighs
Delightfully tangy and irresistibly savory, these Lemon Soy Sauce Chicken Thighs are a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for a weeknight dinner that feels anything but ordinary, this dish promises a harmonious blend of flavors that will linger pleasantly on your palate.
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs
- 3 tbsp soy sauce
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 1/4 cup chicken stock
- 1 tbsp unsalted butter
- Fresh parsley, finely chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken thighs evenly.
- In a medium bowl, whisk together the soy sauce, lemon juice, honey, minced garlic, grated ginger, and black pepper to create a marinade.
- Pat the chicken thighs dry with paper towels to ensure the skin crisps up beautifully, then coat them thoroughly in the marinade. Let them sit for at least 15 minutes to absorb the flavors.
- Heat the olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs skin-side down, searing for 5-7 minutes until the skin is golden and crispy.
- Flip the chicken thighs, add the chicken stock to the skillet, and transfer it to the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the skillet from the oven, transfer the chicken thighs to a serving plate, and tent loosely with foil to rest.
- Return the skillet to the stove over medium heat, add the butter, and simmer the pan juices for 2-3 minutes until slightly thickened to create a glossy sauce.
- Drizzle the sauce over the chicken thighs, garnish with fresh parsley, and serve immediately.
These Lemon Soy Sauce Chicken Thighs boast a crispy skin giving way to tender, juicy meat, all enveloped in a sauce that’s the perfect balance of sweet, salty, and tangy. Try serving them over a bed of fluffy jasmine rice or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.
Lemon Mustard Chicken Thighs
Marvel at the harmonious blend of tangy lemon and piquant mustard in this exquisite Lemon Mustard Chicken Thighs recipe, a dish that promises to elevate your weeknight dinner with its sophisticated flavors and succulent texture.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons extra virgin olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chicken stock
Instructions
- Preheat your oven to 375°F (190°C) to ensure a perfectly cooked dish.
- In a small bowl, whisk together the Dijon mustard, whole grain mustard, olive oil, lemon zest, lemon juice, minced garlic, thyme leaves, kosher salt, and black pepper until well combined.
- Pat the chicken thighs dry with paper towels to ensure the skin crisps beautifully, then generously coat each thigh with the mustard mixture.
- Heat a large oven-proof skillet over medium-high heat and sear the chicken thighs, skin-side down, for 5 minutes or until the skin is golden and crispy.
- Flip the chicken thighs, pour the chicken stock around them to deglaze the pan, and transfer the skillet to the preheated oven.
- Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring juicy, perfectly cooked meat.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, enhancing the flavor and tenderness.
The chicken thighs emerge from the oven with a crispy, golden skin and a tender, juicy interior, infused with the bright acidity of lemon and the depth of mustard. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that sings with flavor and sophistication.
Lemon Basil Chicken Thighs
Elevate your weeknight dinner with this succulent Lemon Basil Chicken Thighs recipe, where the zest of citrus meets the aromatic freshness of basil, creating a dish that’s both vibrant and deeply flavorful.
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon clarified butter
- 3 garlic cloves, minced
- 1/4 cup fresh basil leaves, thinly sliced
- Zest and juice of 1 large lemon
- 1/2 cup dry white wine
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Season the chicken thighs evenly with sea salt and freshly ground black pepper.
- Heat extra-virgin olive oil and clarified butter in a large oven-proof skillet over medium-high heat until shimmering.
- Place the chicken thighs skin-side down in the skillet, cooking for 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and add minced garlic to the skillet, sautéing for 1 minute until fragrant.
- Pour in dry white wine to deglaze the pan, scraping up any browned bits for added flavor.
- Add lemon zest, lemon juice, and thinly sliced basil leaves, stirring gently to combine.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.
Captivating in its simplicity, this dish boasts a perfect balance of tangy lemon and sweet basil, with chicken thighs that are juicy on the inside and irresistibly crispy on the outside. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.
Lemon Ginger Chicken Thighs
Vibrant and zesty, this Lemon Ginger Chicken Thighs recipe marries the bright acidity of fresh lemons with the warm, spicy undertones of ginger, creating a dish that’s as flavorful as it is aromatic. Perfect for a weeknight dinner that feels anything but ordinary, it promises a delightful balance of tang and heat, with succulent chicken thighs that stay juicy and tender.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons clarified butter
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons finely grated ginger
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon honey
- 1/2 cup chicken stock
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking and a perfectly crispy skin.
- Season the chicken thighs evenly with kosher salt and freshly ground black pepper, enhancing their natural flavors.
- In a large oven-safe skillet, heat clarified butter over medium-high heat until shimmering but not smoking, about 2 minutes.
- Place the chicken thighs skin-side down in the skillet, searing for 5-7 minutes until the skin is golden brown and crispy. Tip: Avoid moving the chicken too soon to ensure a good sear.
- Flip the chicken thighs and add minced garlic and grated ginger to the skillet, sautéing for 1 minute until fragrant.
- Pour in freshly squeezed lemon juice, honey, and chicken stock, stirring gently to combine the flavors without disturbing the chicken.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
- Remove from the oven and let the chicken rest for 5 minutes before serving, allowing the juices to redistribute. Tip: Resting ensures moist, tender meat.
- Sprinkle with chopped fresh parsley for a burst of color and freshness.
Perfectly balanced, the Lemon Ginger Chicken Thighs boast a crispy skin giving way to succulent meat, infused with a lively sauce that’s both tangy and subtly sweet. Serve atop a bed of steamed jasmine rice or with roasted vegetables to soak up the vibrant sauce, making every bite a harmonious blend of flavors and textures.
Lemon Parmesan Chicken Thighs
Nothing elevates a simple chicken dish quite like the bright acidity of lemon and the umami richness of Parmesan, creating a harmonious blend that tantalizes the palate. This Lemon Parmesan Chicken Thighs recipe is a testament to how a few quality ingredients can transform the ordinary into the extraordinary.
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 1/4 cup extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp lemon zest, finely grated
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking and a perfectly crispy skin.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, kosher salt, black pepper, oregano, and red pepper flakes until well combined.
- Place the chicken thighs in a large mixing bowl and pour the marinade over them, ensuring each piece is thoroughly coated. Let marinate for at least 30 minutes at room temperature to deepen the flavors.
- Transfer the chicken thighs to a baking dish, skin side up, and sprinkle the grated Parmesan cheese evenly over the top.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- For an extra crispy finish, broil the chicken for the last 2-3 minutes of cooking, watching closely to prevent burning.
Unbelievably tender and juicy, these Lemon Parmesan Chicken Thighs boast a crispy, cheese-crusted exterior with a zesty, garlicky undertone. Serve atop a bed of arugula for a refreshing contrast or alongside roasted potatoes to soak up the delicious juices.
Lemon Dill Chicken Thighs
Gracefully balancing the bright zest of lemon with the earthy whisper of dill, this dish transforms humble chicken thighs into a symphony of flavors that dance elegantly on the palate.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh dill, finely chopped
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chicken stock
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking and a perfectly crispy skin.
- In a large oven-safe skillet, heat the extra-virgin olive oil over medium-high heat until shimmering but not smoking, about 2 minutes.
- Season the chicken thighs evenly with sea salt and freshly ground black pepper, then place them skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden brown and releases easily from the pan.
- Flip the chicken thighs and add the minced garlic, sautéing for 1 minute until fragrant but not browned, to avoid bitterness.
- Sprinkle the fresh dill and lemon zest over the chicken, then pour in the lemon juice and chicken stock, scraping up any browned bits for added depth of flavor.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and tender meat.
The Lemon Dill Chicken Thighs emerge from the oven with a crisp, golden skin giving way to succulent, herb-infused meat. Serve atop a bed of creamy polenta or alongside roasted fingerling potatoes to soak up the vibrant pan juices.
Lemon Curry Chicken Thighs
Perfectly balancing the zesty brightness of lemon with the warm, aromatic spices of curry, this dish transforms humble chicken thighs into a succulent, flavor-packed meal that’s as versatile as it is delicious.
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs
- 2 tbsp clarified butter
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 cup chicken stock
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup fresh cilantro, chopped
- Sea salt, to season
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs generously with sea salt on both sides.
- Heat clarified butter and olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3 minutes. Remove and set aside.
- In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
- Stir in curry powder, turmeric, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute to toast the spices.
- Pour in chicken stock, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet.
- Return the chicken thighs to the skillet, skin-side up, and transfer to the preheated oven.
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish with fresh cilantro before serving.
For an extra layer of flavor, let the chicken rest in the sauce for 5 minutes after baking. The result is a dish with crispy skin, tender meat, and a sauce that’s rich with the depth of spices and the brightness of lemon. Serve over a bed of fluffy basmati rice or with a side of roasted vegetables for a complete meal.
Lemon Tarragon Chicken Thighs
Yieldingly tender and bursting with bright, herbaceous notes, these Lemon Tarragon Chicken Thighs are a testament to the beauty of simple, yet sophisticated, weeknight cooking. The combination of fresh tarragon and zesty lemon elevates the humble chicken thigh into a dish that’s both refreshing and deeply satisfying.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh tarragon leaves, finely chopped
- 1 lemon, zested and juiced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- Salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs generously with salt and pepper on both sides.
- Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Add the chicken thighs, skin-side down, and sear until the skin is golden brown and crispy, about 5-7 minutes. Flip and sear the other side for 3 minutes. Remove the chicken and set aside.
- Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté until fragrant, about 30 seconds.
- Deglaze the skillet with white wine, scraping up any browned bits from the bottom, and let it reduce by half, about 2 minutes.
- Stir in the chicken stock, lemon zest, lemon juice, and tarragon, bringing the mixture to a simmer.
- Return the chicken thighs to the skillet, skin-side up, and transfer to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- For a glossy finish, broil the chicken for the last 2 minutes of cooking.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Delightfully aromatic, the chicken thighs emerge from the oven with a crispy skin that gives way to juicy, flavorful meat. Serve atop a bed of creamy polenta or alongside roasted fingerling potatoes to soak up the vibrant pan sauce.
Lemon Paprika Chicken Thighs
Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about the zesty allure of lemon paired with the smoky depth of paprika, especially when it graces the succulent canvas of chicken thighs. This dish, a harmonious blend of brightness and warmth, promises to elevate your weeknight dinner to a culinary experience worth savoring.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chicken stock
Instructions
- Preheat your oven to 375°F (190°C) to ensure a perfectly even cooking environment for the chicken thighs.
- In a small bowl, whisk together the olive oil, smoked paprika, lemon zest, lemon juice, minced garlic, kosher salt, and black pepper to create a vibrant marinade.
- Pat the chicken thighs dry with paper towels to ensure the skin crisps beautifully, then generously coat them with the marinade, making sure to get under the skin for maximum flavor.
- Heat a large oven-safe skillet over medium-high heat and sear the chicken thighs, skin-side down, for 5-7 minutes until the skin is golden and crispy. Flip the thighs and cook for an additional 3 minutes.
- Pour the chicken stock into the skillet to deglaze, scraping up any browned bits for added depth of flavor, then transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) when tested with a meat thermometer.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is moist and flavorful.
Resting the chicken thighs not only enhances their juiciness but also allows the flavors to meld beautifully. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.
Lemon Cilantro Chicken Thighs
Unveiling a dish that marries the zest of citrus with the earthy freshness of herbs, our Lemon Cilantro Chicken Thighs offer a symphony of flavors that dance gracefully on the palate. Perfectly suited for both a weeknight dinner or a sophisticated gathering, this recipe promises to elevate your culinary repertoire with its vibrant hues and aromatic allure.
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup finely chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
Instructions
- Preheat your oven to 375°F (190°C) to ensure a perfectly even cooking environment for the chicken thighs.
- In a small bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, chopped cilantro, minced garlic, kosher salt, black pepper, and ground cumin until well combined.
- Place the chicken thighs in a large mixing bowl and pour the marinade over them, ensuring each piece is thoroughly coated. For maximum flavor infusion, let the chicken marinate for at least 30 minutes at room temperature.
- Heat a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs skin-side down, searing for 4-5 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Glazed with a vibrant, herbaceous crust and boasting a succulent interior, these Lemon Cilantro Chicken Thighs are a testament to the beauty of simple ingredients transformed through careful preparation. Serve atop a bed of quinoa or alongside roasted vegetables for a meal that’s as nutritious as it is visually stunning.
Lemon Sage Chicken Thighs
Vibrant and aromatic, this dish marries the bright zest of lemon with the earthy depth of sage, creating a symphony of flavors that elevate the humble chicken thigh to new heights. Perfect for a weeknight dinner that feels anything but ordinary, these Lemon Sage Chicken Thighs are a testament to the power of simple, quality ingredients.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh sage leaves, finely chopped
- 1 lemon, zested and juiced
- 1/2 cup dry white wine
- 1/2 cup chicken stock, preferably homemade
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking and a perfectly crisp skin.
- Season the chicken thighs evenly with kosher salt and freshly ground black pepper, ensuring every bite is flavorful.
- Heat extra-virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
- Place the chicken thighs skin-side down in the skillet, searing undisturbed for 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and add minced garlic, fresh sage, and lemon zest to the skillet, sautéing for 1 minute until fragrant.
- Deglaze the skillet with dry white wine, scraping up any browned bits for added depth of flavor, and reduce by half, about 3 minutes.
- Pour in chicken stock and lemon juice, then transfer the skillet to the preheated oven to finish cooking, 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and tender meat.
Exquisitely balanced, the chicken emerges with a crispy skin giving way to succulent meat, infused with the citrusy brightness of lemon and the herbal notes of sage. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.
Lemon Oregano Chicken Thighs
Delightfully aromatic and effortlessly sophisticated, these Lemon Oregano Chicken Thighs marry the bright zest of citrus with the earthy depth of oregano, creating a dish that’s as flavorful as it is elegant. Perfect for a weeknight dinner that feels anything but ordinary, this recipe promises to transport your palate to the sun-drenched hills of the Mediterranean with every bite.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh oregano leaves, finely chopped
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chicken stock
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking and a perfectly crispy skin.
- In a small bowl, combine the extra virgin olive oil, fresh oregano, minced garlic, lemon zest, lemon juice, sea salt, and black pepper to create a marinade.
- Pat the chicken thighs dry with paper towels to ensure the skin crisps up beautifully, then coat them evenly with the marinade.
- Heat a large oven-safe skillet over medium-high heat and sear the chicken thighs, skin-side down, for 5 minutes or until golden brown, to lock in the juices.
- Flip the chicken thighs, add the chicken stock to the skillet, and transfer it to the preheated oven to bake for 25 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is succulent and flavorful.
Lusciously tender with a crispy, herb-infused skin, these Lemon Oregano Chicken Thighs are a testament to the beauty of simple ingredients coming together in perfect harmony. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.
Lemon Chili Chicken Thighs
This season, elevate your weeknight dinner repertoire with a dish that marries the bright zest of citrus with the gentle heat of chili. Lemon Chili Chicken Thighs offer a perfect balance of flavors, promising a meal that’s both comforting and sophisticated.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup chicken stock
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Pat the chicken thighs dry with paper towels to achieve a crispier skin.
- Season the chicken thighs evenly with sea salt and freshly ground black pepper.
- Heat extra-virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Sear the chicken thighs, skin-side down, for 5-7 minutes until golden brown. Flip and sear the other side for 3 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic, smoked paprika, and crushed red pepper flakes, sautéing for 30 seconds until fragrant.
- Deglaze the skillet with chicken stock, scraping up any browned bits for added flavor.
- Stir in lemon zest, lemon juice, and honey, bringing the mixture to a simmer.
- Return the chicken thighs to the skillet, skin-side up, and transfer to the preheated oven.
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Marvel at the succulent texture of the chicken, its skin crisped to perfection, while the sauce offers a harmonious blend of tangy and sweet with a hint of spice. Serve atop a bed of creamy polenta or alongside roasted vegetables for a complete meal that delights the senses.
Lemon Garlic Butter Chicken Thighs
Vibrant and bursting with flavor, this dish marries the zesty brightness of lemon with the rich depth of garlic butter, creating a symphony of tastes that elevate the humble chicken thigh to new heights. Perfect for a weeknight dinner that feels anything but ordinary, it promises a meal that’s both comforting and sophisticated.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons unsalted butter, clarified
- 4 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chicken stock
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking and a perfectly crispy skin.
- Season the chicken thighs evenly with kosher salt and freshly ground black pepper, ensuring every piece is well-coated for maximum flavor.
- In a large oven-safe skillet, heat the clarified butter over medium-high heat until shimmering but not smoking, about 2 minutes.
- Place the chicken thighs skin-side down in the skillet, cooking undisturbed for 5-7 minutes until the skin is golden brown and crispy. Tip: Resist the urge to move the chicken too early to achieve that perfect sear.
- Flip the chicken thighs and add the minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
- Pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the skillet for added depth of flavor.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and sprinkle with lemon zest and chopped parsley for a fresh, vibrant finish. Tip: Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
With its crispy skin giving way to succulent, flavorful meat, this dish is a testament to the magic of simple ingredients done right. Serve alongside roasted vegetables or a crisp salad for a meal that’s as balanced as it is delicious.
Lemon Yogurt Marinated Chicken Thighs
Vibrant and succulent, these Lemon Yogurt Marinated Chicken Thighs are a testament to the magic of simple ingredients coming together to create a dish that’s both refreshing and deeply flavorful. The marinade, a harmonious blend of tangy yogurt and bright lemon, ensures each bite is moist and packed with zest.
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs
- 1 cup full-fat Greek yogurt
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, finely minced
- 1 tbsp fresh thyme leaves
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
Instructions
- In a large mixing bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, thyme leaves, kosher salt, black pepper, and smoked paprika until fully combined.
- Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
- Preheat the oven to 375°F (190°C). Remove the chicken from the marinade, allowing excess to drip off, and place the thighs skin-side up on a wire rack set over a baking sheet.
- Roast in the preheated oven for 35-40 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring maximum tenderness.
Unbelievably tender and bursting with citrusy notes, these chicken thighs are perfect alongside a crisp salad or atop a bed of fragrant basmati rice. The yogurt marinade not only tenderizes the meat but also creates a beautifully caramelized exterior that’s irresistibly delicious.
Conclusion
Here’s a treasure trove of 22 lemon chicken thigh recipes that promise to spice up your meals, from cozy dinners to festive gatherings. Each dish is a testament to the versatility and deliciousness of lemon chicken thighs. We’d love for you to dive in, try these recipes, and share your favorites in the comments. Don’t forget to pin your top picks on Pinterest for easy access later. Happy cooking!