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Easy One-Pan Lemon Chicken

easy one-pan lemon chicken - featured image

A quick and easy one-pan lemon chicken recipe perfect for cozy family dinners, featuring crispy skin, bright lemon flavor, and fragrant herbs.

Ingredients

Scale
  • 46 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 2 medium lemons, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 cup (120ml) chicken broth (low sodium preferred)
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • A handful fresh parsley, chopped
  • Optional: 1/4 teaspoon red pepper flakes

Instructions

  1. Preheat your oven to 400Β°F (200Β°C).
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and dried oregano.
  3. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering hot.
  4. Place the chicken thighs skin-side down in the skillet. Cook without moving for 6-8 minutes until the skin is golden and crisp.
  5. Flip the thighs over and add minced garlic around the chicken. Stir gently and cook for about 30 seconds until fragrant.
  6. Arrange lemon slices on top and around the chicken. Pour 1/2 cup chicken broth into the pan carefully to avoid washing off seasoning.
  7. Transfer the skillet to the preheated oven and roast for 15-20 minutes until the internal temperature reaches 165Β°F (74Β°C).
  8. Remove from oven and sprinkle with fresh parsley and optional red pepper flakes. Let rest for 5 minutes before serving.

Notes

Pat chicken dry for crispy skin. Use medium-high heat to avoid soggy skin or burning. Pour broth slowly along pan edge to keep skin crisp. Tent with foil if lemon slices brown too much. Use a meat thermometer to ensure chicken reaches 165Β°F. Leftovers keep well for 3 days; reheat gently in skillet to maintain texture.

Nutrition

Keywords: lemon chicken, one-pan recipe, easy dinner, family meal, quick chicken, skillet chicken, lemon garlic chicken