One-Pan Lemon Garlic Chicken

Ingredients

• 6 bone-in skin-on chicken thighs (or 4 boneless)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried Italian seasoning
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 8 garlic cloves, smashed
• 1 large lemon, half sliced into rounds and half juiced
• 3/4 cup low-sodium chicken broth
• 2 sprigs fresh thyme (or 1/2 tsp dried)
• 2 tbsp chopped fresh parsley

Instructions

1. 1

   Preheat oven to 400°F. Pat chicken thighs very dry and season all over with salt, pepper, and Italian seasoning.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high. Place chicken skin-side down and sear, undisturbed, 6–7 minutes until the skin is deeply golden and crisp. Flip and sear 2 more minutes. Transfer to a plate.

3. 3

   Reduce heat to medium. Pour off all but 1 tbsp of fat. Add 2 tbsp butter, garlic, and lemon slices. Cook 1–2 minutes, swirling, until garlic is fragrant and lemon caramelizes lightly.

4. 4

   Pour in chicken broth and lemon juice, scraping up the golden bits. Add thyme and bring to a simmer.

5. 5

   Nestle the chicken back in skin-side up. Transfer the skillet to the oven and roast 12–15 minutes, until the internal temperature reaches 175°F.

6. 6

   Return the skillet to the stovetop (handle is hot!). Lift the chicken to a plate. Swirl in the remaining 2 tbsp butter until the sauce is glossy. Stir in parsley.

7. 7

   Spoon the lemon garlic sauce over the chicken and serve immediately over rice, orzo, or mashed potatoes.