One-Pan Garlic & Lemon Chicken Thighs

One-Pan_Chicken_Garlic_Lemon_Chicken_by_Jordan_Pie_Nutritionist_Photographer-1.jpg

This easy and flavourful baked garlic & lemon chicken thigh recipe is so easy to make with only a handful of pantry ingredients + one pan! The chicken is tossed with spices and pan-seared for a nice golden crust, then baked in the oven to get that extra crispy chicken skin and amazingly tender and juicy chicken on the inside. This recipe is an easy, crowd-pleasing dinner ready in just 30 minutes. Enjoy!

INGREDIENTS

  • 5-6 organic chicken thighs with the skin on (room temperature)

  • 1.5 cups homemade chicken bone broth

  • Juice of ½ - 1 lemon

  • 2-3 tsp garlic powder

  • 4-6 garlic cloves, chopped

  • ½ tsp chilli flakes (or more to taste)

  • 1 tsp paprika

  • 2 tsp dried parsley

  • 2-3 Tbsp ghee for cooking (or use coconut oil or chicken schmaltz if dairy free)

  • 1-2 Tbsp butter (optional)

  • Salt and pepper to taste

  • Chopped fresh parsley and lemon slices, for garnish

OVEN INSTRUCTIONS

  1. Preheat oven to 190°C.

  2. In a shallow bowl, mix together olive oil, lemon juice, salt, pepper, chopped garlic, garlic powder, chilli flakes, paprika, and parsley. Add the chicken thighs and toss to evenly coat.

  3. Heat 2-3 Tbsp ghee in an oven proof frying pan (I used a cast iron pan) over medium heat. If you don’t have one, simply fry in a frying pan first, then transfer to an ovenproof dish. Add the chicken thighs in, skin side down and sear the chicken for roughly 4 minutes on each side, or until crispy and golden brown. Please note that the chicken thighs will not be fully cooked yet.

  4. Add the bone broth into the skillet with the seared chicken thighs and transfer to the preheated oven. Or transfer the chicken to an oven proof dish and then add in the bone broth in.

  5. Continue cooking the chicken for about 15-20 minutes (the time will depend on the size of the chicken thighs). Chicken must reach an internal temperature of 74ºC.

  6. Once the chicken thighs are cooked, remove them from the oven. Add the 1-2 Tbsp of butter and stir it through the sauce (optional), garnish with fresh parsley, lemon wedges and a little sprinkle of extra salt and pepper.

  7. Serve over cooked and cooked rice, over cauliflower puree, or with green veggies and don’t forget to drizzle with the pan juices. Enjoy!

FRYING PAN INSTRUCTIONS

  1. In a shallow bowl, mix together olive oil, lemon juice, salt, pepper, chopped garlic, garlic powder, chilli flakes, paprika, and parsley. Add the chicken thighs and toss to evenly coat.

  2. Heat 2-3 Tbsp ghee in a frying pan over medium heat. Add the chicken thighs in, skin side down and sear the chicken for roughly 4 minutes on each side, or until crispy and golden brown.

  3. Add the bone broth into the frying pan with the chicken thighs and continue cooking the chicken for about 15-20 minutes (the time will depend on the size of the chicken thighs). Chicken must reach an internal temperature of 74ºC.

  4. Once the chicken thighs are cooked, add the 1-2 Tbsp of butter and stir it through the sauce (this is optional). Garnish with fresh parsley, lemon wedges and a little sprinkle of extra salt and pepper.

  5. Serve over cooked and cooked rice, over cauliflower puree, or with green veggies and don’t forget to drizzle with the pan juices. Enjoy!