Lemon Garlic Chicken

photo of Lemon Garlic Chicken in a pan
Crispy skin chicken thighs are baked until tender in a lemon, garlic and herb broth. This makes a tasty, comforting weeknight dinner.

I learned something new this weekend. Finding a package of bone-in, skin-on, chicken thighs is actually quite hard.

photo of chicken on a white plate

I recently had the biggest craving for crispy skin chicken thighs. And so I went to go buy a package. But after four stores, I gave up and just bought leg quarters. I was able to find bags of wings, drumsticks, chicken breast, chicken tenders, boneless skinless chicken thighs, but no regular chicken thighs. Is no one eating them anymore? Or is this a San Diego thing, since people like to eat really healthy here?
overhead photo of a pan of Lemon Garlic Chicken
This 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 collage showing how to cook the chicken in the pan
overhead photo of broccolini and multi colored carrots

I’ve been wanting to cook chicken with this method for a while but I actually didn’t have the right pot to do so. Then I was sent a complimentary Viking 5-Ply Everyday Pan to review, which worked perfectly with this recipe.
overhead photo of a Viking 5-Ply Everyday Pan with the lidoverhead photo of a Viking 5-Ply Everyday Pan without the lidphoto of a Viking 5-Ply Everyday Pan on a stove
The casserole pan has a 3.4 quart capacity, which is just the right size for a small family. You can read more details about the pan on their website, but here are the features I like about it:

– It’s light. Most 5-ply cookware I’ve come across is quite heavy. This one isn’t. I recently hurt my left hand and have been unable to lift heavy things, so the lightness of this pan was a welcome relief.

– It has a lifetime warranty.

– It can be used on any cooking surface, including grill, oven and induction.

– It’s dishwasher safe.

– It’s got a satin finish. Which means I can take photos of it without seeing reflections of everything. Plus it’s easier to keep it looking smooth and satiny.

Here are the photos of the pan after I used it a few times:
photo of the pan with the lidphoto of the pan without the lidphoto of the pan on the stove
I did have one issue with the pan. It is advertised to have stay-cool ergonomic handles. I did love the curve of the handles, which made it easier to move the pot around, but after I seared the chicken on the stove, the handles were too hot for me to touch. They didn’t get nearly as hot as some of my other pot handles and I didn’t need thick oven mitts, but I did have to use the sleeve of my jacket as protection.

Overall, I am enjoying this pan and plan on using it a lot more in the future. I love how it still looks brand new after a few uses. It’s currently priced as $149.99 on Amazon.
close-up photo of lemon chicken with vegetables in a pan

Lemon Garlic Chicken

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

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)

Directions:

  1. 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.

  2. 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.

  3. Thinly slice your second lemon. Place lemons into your pot, submerging them into the broth. Add rosemary to the broth if using.

  4. 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.

  5. 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.
Nutrition Facts
Lemon Garlic Chicken
Amount Per Serving (0.25 of recipe)
Calories 326 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 6g 30%
Cholesterol 110mg 37%
Sodium 303mg 13%
Potassium 315mg 9%
Total Carbohydrates 3g 1%
Protein 18g 36%
Vitamin A 1.8%
Vitamin C 13.2%
Calcium 1.8%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

 

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

 

 

 

16 comments on “Lemon Garlic Chicken”

  1. Try H Mart in Mira Mesa for skin on, bone in chicken thigh. I recently bought a pack of four there. 

    • thank you! i didn’t even think of that. I went to vons, sprouts, albertsons and I forgot the last one, but I didn’t try any Asian ones.

  2. It’s weird.There are chicken thighs with skins and bones available in every supermarket
    I went to any time in bay area. Perhaps people in San Diego love the chicken thighs more.

    • i think maybe it’s not as popular which is why they don’t sell it in bulk, at least in the American supermarkets in SD. I forgot to check the Asian ones.

  3. First, your chicken looks beautiful and sounds so delicious!

    Second, I can’t speak for San Diego, but I have been having a hard time finding bone-in, skin-on chicken thighs in Salt Lake City, Utah. What’s up with that?

  4. I’m pretty sure Costco sells bone-in, skin-on chicken thighs.  Of course, it’s a Costco-sized package!  It’s packaged so you can tear off packets; I usually freeze half of it.

    • thanks for the tip! we usually don’t buy meat at Costco unless it’s for a party, otherwise it’s a lot of meat! But next time I will keep that in mind.

  5. One of the perks of living in the Midwest (Ohio), I guess – most weeks, one of the stores has chicken thighs as a loss leader – sometimes for 99 cents per pound.

    Of course, it’s snowing here and supposed be 15 degrees in the morning (on March 28!), so we pay for it in many other ways.

    • yikes, try to stay warm! Yeah, there’s definitely positives and negatives wherever you live. Another perk is you guys have so much good ice cream! though i dont know how you can enjoy it when it’s so cold….

  6. My chicken teriyaki recipe uses thighs. I found them at Whole Foods and at our commissary:)

  7. Try smart & Final. They usually have the item available.

  8. This recipe looks good. I was wondering if chicken breast would work. I do not eat dark meat.

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