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Lemon Chicken Thighs Recipe

Every bite of today's lemon chicken thighs is loaded with incredible flavors—tangy, savory, and mildly peppery, bringing you a satisfying weeknight meal. Add this recipe to your rotation, and it may become your next favorite.
  • cook TIME 45 mins
  • prep TIME 10 mins
  • total TIME 55 mins
Course: Main DishCuisine: American, Global
Servings: 4 servings
Calories: 505 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (17)

  • 18 oz skin-on bone-in chicken thighs 8 small-sized pieces
  • 16 oz potatoes cut into small chunks
  • 10 oz carrots cut into batons
  • 10 oz beets cut into small chunks
  • 6 garlic bulbs ends trimmed
  • 2 tbsp garlic minced
  • 3 tbsp lemon juice
  • 2 oz lemon sliced
  • 1 tsp lemon zest
  • 1/2 cup unsalted chicken broth
  • 1 1/2 tbsp olive oil
  • 1 tsp Cajun seasoning
  • 1/2 tsp garlic powder
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp parsley chopped

INSTRUCTIONS

Prep:

1

Place the chicken thighs on a cutting board and trim off any excess fat. If you go with large-sized chicken thighs, make a few cuts into the flesh so it will cook faster and more evenly later.

2

Slice the potato in half lengthwise. Place the halved potato cut-side down on a chopping board then cut it crosswise into 1/2-inch thick chunks. Repeat this process for the remaining potatoes.

3

Trim off the top and the end, then peel away the skin of the carrot. Halve the peeled carrot crosswise, then cut each half lengthwise in half again.

4

Peel away the paper-thin outer skin of the garlic bulbs, then cut off the top part of each bulb.

5

Cut the lemon into thin rounds. Stack them up and cut them crosswise into half-moon slices.

6

Finely mince the peeled garlic.

7

Finely chop the fresh parsley.

Cook:

1

Season the vegetables: On a large baking tray lined with parchment paper, add 16 oz potatoes, 10 oz carrots, 10 oz beets, 6 garlic bulbs, 1 1/2 tbsp olive oil, 1 tsp Cajun seasoning, and 1/2 tsp garlic powder. Rub the seasonings evenly onto the vegetables.

2

Bake the vegetables: Preheat the oven to 475 °F. Place the baking tray in the middle rack of the oven and bake it for 25 minutes. Once the timer’s up, remove the vegetables from the oven.

3

Pan-sear the chicken thighs: Place a cast-iron pan over medium heat. Sear 18 oz skin-on, bone-in chicken thighs skin-side down for 2 minutes, then lower the heat and let them cook for 5 minutes. Flip to the other side and cook the chicken thighs for another 5 minutes.

4

Add the spices and herbs: In the cast-iron pan, add 1/2 tsp salt, 1/2 tsp ground black pepper, 2 tbsp minced garlic, 1 tsp lemon zest, and 1 tsp thyme. Stir to coat the chicken thighs with seasonings evenly.

5

Add the chicken broth and lemon juice: Pour 1/2 cup unsalted chicken broth and 3 tbsp lemon juice into the cast-iron pan. Simmer the chicken thighs on low heat for 10 minutes. If you use larger size chicken thighs than those in our recipe, add 5 more minutes to the timer.

6

Garnish and serve: When the timer goes off, remove the cast-iron pan from the heat. Scatter slices of lemon and 2 tbsp chopped parsley onto the chicken thighs. Transfer your desired portion onto a platter and enjoy it with baked vegetables.

Nutrition

Serving: 1 serving | Calories: 505kcal | Protein 26.6g | Fat 27.1g | Carbohydrate 41.6g | Fiber 8.9g | Calcium 117.9mg | Iron 3.2mg | Potassium 1312.4mg | Sodium 606mg | Vitamin A 12153.1IU | Vitamin C 50mg | Cholesterol 125mg | Trans Fat 0.1g | Saturated Fat 6.6g | Monounsaturated Fat 12.6g | Polyunsaturated Fat 5.2g | Sugar 10.6g