Why You’ll Love This Recipe

This recipe is a true winner for multiple reasons. First, it’s a one-pan meal, so you won’t have to deal with a mountain of dishes afterward. The chicken is perfectly seasoned with fresh herbs and lemon, creating a juicy and flavorful meal that’s both light and satisfying. The versatility of the dish allows for the addition of your favorite vegetables or sides, making it customizable to your taste. Additionally, it’s quick and easy, making it ideal for those hectic evenings when you want a delicious homemade meal with minimal effort.

Ingredients

4 bone-in, skinless chicken thighs
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
3 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste
1 lemon, sliced
Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).
In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper.
Rub the chicken thighs with the lemon herb mixture, ensuring they are well coated.
Heat a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs and sear them for about 4-5 minutes on each side, or until golden brown.
Add the lemon slices to the skillet around 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 (75°C).
Remove from the oven and let the chicken rest for a few minutes before serving.
Garnish with fresh parsley, if desired.

Servings and timing

Servings: 4
Total time: 35 minutes (Prep: 10 minutes, Cook: 25 minutes)

Variations

Vegetable Addition: You can add vegetables like potatoes, carrots, or asparagus to the pan for a complete meal. Simply chop them into bite-sized pieces and add them to the skillet before baking.
Herb Substitution: If you don’t have thyme or rosemary, you can substitute them with other herbs like oregano, basil, or sage for a different flavor profile.
Spicy Kick: Add a pinch of red pepper flakes to the seasoning mix if you prefer a bit of heat in the dish.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, place the chicken in a skillet over medium heat for about 5 minutes, or heat it in the microwave for 1-2 minutes, depending on your preference.

FAQs

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken, but the cooking time will be shorter. Be sure to adjust the timing accordingly.

Can I make this dish ahead of time?

While it’s best served fresh, you can prepare the chicken with the lemon herb mixture in advance and store it in the fridge for up to 24 hours before cooking.

Can I make this recipe without an oven-safe skillet?

If you don’t have an oven-safe skillet, you can sear the chicken in a regular pan and then transfer it to a baking dish before baking.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they will require a shorter cooking time. Make sure the internal temperature reaches 165°F (75°C).

Can I freeze this dish?

You can freeze the cooked chicken in an airtight container for up to 2-3 months. To reheat, thaw it in the fridge overnight and reheat in the oven or microwave.

How can I make this recipe more flavorful?

Try marinating the chicken in the lemon herb mixture for at least an hour (or overnight) before cooking to enhance the flavors.

Can I add potatoes to the pan?

Absolutely! Potatoes work well with this recipe. Simply chop them into chunks and add them to the skillet before baking.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) for safe consumption.

Can I use dried herbs instead of fresh?

Yes, you can use dried herbs. However, you’ll need less since dried herbs are more concentrated. A general rule is to use about one-third of the amount called for with fresh herbs.

Can I make this recipe on the stovetop only?

Yes, you can cook the chicken entirely on the stovetop by reducing the heat to low and covering the skillet to allow the chicken to cook through. This method may take a bit longer than baking.

Conclusion

One-Pan Lemon Herb Chicken is an easy, flavorful, and versatile dish that is sure to become a go-to favorite in your recipe collection. The combination of tender chicken, fresh herbs, and zesty lemon creates a meal that’s both satisfying and refreshing. Whether you’re looking for a quick weeknight dinner or something to serve at a gathering, this recipe delivers delicious results with minimal effort and cleanup.

One-Pan Lemon Herb Chicken

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This One-Pan Lemon Herb Chicken recipe is quick, flavorful, and perfect for busy weeknights. Featuring tender chicken thighs, aromatic herbs, and a zesty lemon finish, it offers an easy, one-pan meal with minimal cleanup. A versatile dish that you can customize with vegetables, this recipe is a favorite for those seeking a simple yet satisfying dinner.

Author: Laura
Prep Time: 10min
Cook Time: 25min
Total Time: 35min
Yield: 4servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat the oven to 400°F (200°C).
In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper.
Rub the chicken thighs with the lemon herb mixture, ensuring they are well coated.
Heat a large oven-safe skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown.
Add the lemon slices around the chicken in the skillet.
Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (75°C).
Remove from the oven and let the chicken rest for a few minutes before serving.
Garnish with fresh parsley, if desired.

Notes

Feel free to add vegetables like potatoes, carrots, or asparagus to the pan for a complete meal.
For a spicier version, add red pepper flakes to the seasoning mix.
If using boneless chicken, reduce cooking time to prevent overcooking.
This dish can be made ahead by marinating the chicken up to 24 hours in advance.