Lemon Pepper Chicken Thighs
Enjoy flavorful lemon herb chicken thighs with a savory pan sauce!
Equipment
- Skillet Large skillet recommended for even cooking.
Ingredients
Main Ingredients
- 8 pieces chicken thighs, skin-on, bone-in
- 1 tbsp fresh lemon juice
- 1 tsp salt
- 2 tsp freshly ground black pepper
- 2 tsp garlic powder
- 2 tbsp butter
- 2 cloves garlic, crushed
- 2 tsp dried herbs (Herbs de Provence, Italian seasoning, or dried oregano)
- 1 cup chicken stock
- 1 pieces lemon, sliced
Instructions
- Season the chicken thighs with fresh lemon juice, salt, garlic powder, and freshly ground black pepper. Ensure the chicken is well-coated for maximum flavor.
- Heat a large skillet over medium-high heat. Add the chicken thighs, skin side down. Cook for 7-10 minutes until the skin is golden brown and the fat has rendered, giving it a crispy texture.
- Carefully flip the chicken thighs and cook for another 10 minutes on the other side. This step helps to ensure that the chicken cooks evenly.
- Remove the chicken from the pan and set aside to rest, keeping it juicy.
- Add butter, crushed garlic, and the dried herbs to the pan. Cook for 30 seconds until fragrant, then add lemon slices and chicken stock. Bring the mixture to a simmer.
- Return the chicken thighs to the pan. Cook for an additional 10 minutes, allowing the flavors to meld. You can cover the pan for more sauce or finish cooking in a hot oven for a crispy finish.
- Serve the chicken with the pan sauce and lemon slices, along with your choice of sides like rice or steamed vegetables.
Notes
Recipe notes: You can customize the herb mix to your preference or use fresh herbs if available.