Crispy skin chicken thighs are baked until tender in a lemon, garlic and herb broth. This lemon garlic chicken is a tasty, comforting weeknight dinner.

photo of Lemon Garlic Chicken in a pan

I like making one pot recipes and this lemon garlic chicken is one that we recently tried. It’s comforting without being too heavy and the chicken and vegetables are flavored with a light lemon sauce.

This chicken recipe starts with searing the skins on the stove until crispy. Then you add the broth, garlic, lemon and herbs and let it finish in the oven.

photo of chicken on a white plate

Ingredients

  • Chicken thighs (bone-in, skin-on)
  • Olive oil
  • Lemon juice and sliced lemons
  • Chicken broth
  • Minced garlic
  • Fresh rosemary
  • Garlic and herb seasoning
  • Salt and pepper
  • Thin carrots – I like multicolored ones you can buy at the farmers’ market
  • Broccolini – you can also use regular broccoli florets

overhead photo of a pan of Lemon Garlic Chicken

Steps

Heat the olive oil in a large oven-proof pan or skillet over medium-high heat. Sear and brown the chicken skin-side down until it’s crispy. Turn the pieces over and brown them on the other side. Turn the heat off and set the pan aside.

photo collage showing how to cook the chicken in the pan

Combine the lemon juice with garlic seasoning in a small bowl. Brush this mixture on the chicken reserving some of the lemon juice.

Take the rest of the seasoned lemon juice and combine it with the chicken broth, garlic, and the rest of the garlic seasoning.

Pour the mixture into the pan with the chicken. Place the sliced lemons and rosemary in the broth.

overhead photo of broccolini and multi colored carrots

Bake the chicken for 20 to 25 minutes at 425°F. Ten minutes before the chicken is done, place the carrots under the chicken in the pan. After five minutes add the broccolini.

Garnish the chicken with more rosemary and lemon slices for serving.

Tips and Variations

We like to use chicken thighs because we like the flavor and the crispy skin, but you can use chicken breasts, too. Depending on how big they are (and if they are boneless), you may need to adjust the cooking time.

The easiest way to know when chicken is done cooking is to use a meat thermometer. The internal temperature should be 165°F.

If you don’t like the taste of rosemary, you can use fresh thyme or parsley instead. You can also sprinkle some shredded Parmesan cheese over the top as a garnish, too.

You can serve this dish as it is or add some cooked rice, cauliflower rice, or pasta on the side. It would also be good with some mashed potatoes.

Leftovers will keep well in an airtight container for three days in the refrigerator.

We enjoyed this lemon garlic chicken. The crispy chicken with the sauce is really good – light and flavorful.

close-up photo of lemon chicken with vegetables in a pan

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Lemon Garlic Chicken

Crispy skin chicken thighs are baked until tender in a lemon, garlic and herb broth. This makes a tasty, comforting weeknight dinner.
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
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Ingredients

  • 4 chicken thighs, bone-in, with skin
  • 2 tbsp  olive oil
  • 2 lemons
  • 1 cup chicken broth
  • 4 cloves of garlic, minced
  • 4 sprigs of rosemary, optional; plus additional for garnish
  • 1 tsp garlic & herb seasoning
  • salt and pepper to taste
  • 5 young thin multicolored carrots , optional (see note)
  • handful of broccolini, optional (see note)

Instructions
 

  • Add olive oil to the pan and turn stove to medium-high. When oil becomes hot, add in chicken, searing both sides until they are brown and the skin is crispy. Turn off the stove. Preheat oven to 425°F.
  • Squeeze juice from one lemon. In a small bowl, combine lemon juice and 1/2 tsp garlic and herb seasoning. Brush chicken skins and top of chicken thighs generously with lemon juice mixture. In a separate bowl, add leftover lemon juice mixture, chicken broth, garlic, remaining garlic and herb seasoning. Taste to see if you want to add salt and pepper. If so, add at this point. Pour mixture into the pan. It should only cover the bottom of the chicken, leaving the skin exposed so it can remain crispy.
  • Thinly slice your second lemon. Place lemons into your pot, submerging them into the broth. Add rosemary to the broth if using.
  • Transfer pot from stove to oven. Let chicken bake for about 20-25 minutes until done. About 10 minutes before chicken is ready, Add carrots, placing them underneath the chickens. About 5 minutes before chicken is done, add broccolini, placing them near the carrots.
  • Garnish with more lemon slices and rosemary sprigs if desired. Serve while warm.

Notes

  • Look for multicolored carrots at the farmer's market.
  • I like using broccolini, but you can substitute other vegetables.
  • The nutrition estimate does not include the optional ingredients.
Serving: 0.25of recipe, Calories: 326kcal, Carbohydrates: 3g, Protein: 18g, Fat: 26g, Saturated Fat: 6g, Sodium: 303mg, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!

 

Please note: As indicated above, I was sent a complimentary pan for review. My opinions remain my own.