Crispy Lemon Chicken Thighs
User Reviews
5
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Prep Time
10 mins
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Cook Time
26 mins
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Total Time
36 mins
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Servings
4 servings
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Calories
509 kcal
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Course
Dinner
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Cuisine
Mediterranean
Crispy Lemon Chicken Thighs
Description
This recipe starts by seasoning chicken thighs with salt and pepper then inserting fresh herbs under the skin to impart flavor during cooking. Heating vegetable oil in an ovenproof skillet at medium-high heat allows rendering chicken fat while crisping the skin without burning.
Once the skin is golden and crisp, excess pan fat is removed and lemon slices are arranged atop the chicken. Transferring the pan to a 400°F oven allows gentle roasting to an internal temperature of 170°F, ensuring fully cooked thighs with tender juice retention. The lemon slices infuse moisture and a subtle tartness into the roasting environment.
After roasting, the chicken and lemon are plated and fresh herbs are sprinkled on top for aroma and presentation. Allowing the chicken to rest 5 minutes after removal allows juices to redistribute, maintaining moisture and flavor balance in each bite. This method produces crispy-skinned chicken with a tender, juicy interior alongside bright citrus and herb notes.
Using bone-in, skin-on thighs provides flavor and texture that benefit from the longer cooking time, and employing a thermometer ensures doneness without drying out the meat.
Ingredients
- 6 chicken thigh bone-in, skin-on
- kosher salt to taste, freshly ground
- black pepper to taste, freshly ground
- thyme fresh
- tarragon fresh
- 1 tablespoon vegetable oil
- ½ lemon cut into 8 rounds
Instructions
- Position a rack in the lower third of an oven and preheat to 400°F
- Season the chicken thighs on both sides with salt and pepper. Tuck a few leaves of tarragon and thyme under the chicken skin. Heat the oil in a large ovenproof skillet or fry pan over medium-high heat. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes. Transfer, skin side up, to a plate.
- Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 18 to 20 minutes.
- Transfer the chicken and lemon slices to a platter and scatter an additional 2-3 tablespoons of fresh herbs on top. Let rest for 5 minutes before serving.
Notes
- Invest in a thermometer to ensure bone-in chicken thighs reach a safe internal temperature (170°F) without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 2g | 1% |
| Protein | 35g | 70% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 212mg | 71% |
| Sodium | 167mg | 7% |
| Potassium | 463mg | 10% |
| Fiber | 0.4g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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