Kirbie's Cravings

Lemon Garlic Chicken

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


  • 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


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

More One Pot Recipes

Lemon Garlic Chicken

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


  • 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)


  • 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.


  • 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: 3g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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




Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

16 comments on “Lemon Garlic Chicken”

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

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

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

  4. 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….

  5. 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.

  6. 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?

  7. 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.

  8. 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.

Leave a Reply

Your email address will not be published.

Recipe Rating