one pan
One-Pan Lemon Chicken Thighs
Chicken thighs are the most forgiving cut of meat. You can overcook them and they're still good. You can undercook them slightly and they'll finish in the pan. They're cheap, they're flavorful, and in a hot pan with lemon and garlic they become genuinely great. One pan, thirty minutes, done.
What You Need
- 4 bone-in skin-on chicken thighs
- 1 lemon, sliced into rounds
- 6 cloves garlic, smashed
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
How to Make It
- 1
Pat chicken thighs dry and season generously with salt and pepper on both sides. Heat olive oil in an oven-safe skillet over medium-high.
- 2
Place chicken skin-side down and don't touch it for 8 minutes. You want deep golden skin. Flip, add garlic and lemon slices to the pan.
- 3
Transfer to a 425°F oven for 15–18 minutes until cooked through. Spoon the pan juices over the chicken before serving.
