Lemon Garlic Chicken Thighs is a family-friendly recipe uses simple ingredients, that you most likely already have in your kitchen. You will love the lemon, garlic and fresh herbs together with the juicy, flavorful chicken. This is great for meal-prep and adding to salads, wraps and rice bowls.

LEMON GARLIC CHICKEN

Today I have a simple but flavorful chicken recipe for you guys. If you like my Greek Lemon Chicken you will love this Lemon Garlic Chicken.

This recipe is a more simple version without the potatoes and vegetables.

It works great in the skillet or you could grill these chicken thighs.

I know a lot of you are always asking for simple recipes you can make on those busy weeknights or on weekends for meal-prep.

This Lemon Garlic Chicken is so easy and makes a great recipe to make for the week ahead.

You will love the lemon, garlic and the fresh herbs combined together.

It helps infuse flavor into the chicken thighs and makes a delicious meal.

I love making these chicken thighs and serving them with these Mediterranean Roasted Vegetables, Fattoush Salad and these Spicy Lebanese Potatoes.

If you like chicken thighs recipes you should also try these Moroccan Chicken Thighs, Mediterranean Sheet Pan Chicken, Easy Balsamic Chicken, Ranch Chicken Thighs or these Easy Cranberry Baked Chicken Thighs.

WHY YOU WILL LOVE THIS LEMON CHICKEN RECIPE

EASY TO MAKE: This Lemon Garlic Chicken is a simple way to make a flavorful chicken recipe. The garlic, lemon and fresh herbs compliment the chicken so nicely and it all cooks in a cast iron skillet with almost no clean-up required.

SIMPLE INGREDIENTS: You will love the simple ingredients in this recipe. Pick up your favorite chicken thighs along with lemons, garlic and fresh herbs. This is a great way to add protein into your meals in a quick and easy way.

GREAT FOR MEAL-PREP: When you are meal-prepping on the weekend add this lemon chicken to the menu. It only takes about 30 to 40 minutes to make and is great to have for wraps, salads and rice bowls throughout the week.

RECIPE INGREDIENTS

CHICKEN: I used bone-in, skin-on chicken thighs for this recipe but you can easily swap for boneless skinless chicken thighs. Make sure you adjust the cook time. I really like using chicken thighs with the skin as I feel like it helps to hold in the juices and creates a tender chicken.

LEMON JUICE: lemon juice and lemon slices are just to create that citrusy flavor we all love. If you don’t have fresh lemons you can use bottled lemon juice but I think fresh lemon has a much better flavor.

OLIVE OIL: I suggest using a good quality extra virgin olive oil in this recipe. This helps bring in so much flavor to the chicken and locks in the herbs and lemon juice to the skin of the chicken.

GARLIC: Garlic cloves are used in this chicken dish to bring in flavor. If you don’t like garlic you can skip it but I highly suggest adding it in. If you don’t have fresh garlic you can use garlic powder.

FRESH HERBS: Fresh herbs are a nice way to add earthiness to the chicken thighs. I used sage, oregano, thyme and fresh parsley. You also could try dill or fresh basil.

STEP-BY-STEP INSTRUCTIONS

SEASON CHICKEN THIGHS: Preheat your oven to 425°F.Pat the chicken thighs dry with paper towels and season them generously with salt and pepper.

MIX HERBS WITH OLIVE OIL: Mix the lemon juice, chopped sage, oregano, thyme, parsley, red pepper flakes {optional} and olive oil in a small bowl.

SEAR IN A SKILLET: Heat your cast-iron skillet or large skillet over medium-high heat and add the oil and heat for 2 minutes.

Add the garlic and sauté for 2 minutes.

Place the chicken thighs in the skillet, skin side down, and sear for about 3-4 minutes or until the skin is golden brown and crispy.

ADD LEMON SLICES: Flip the chicken thighs so that they are skin-side up, and pour the herb and olive oil mixture over them. Place lemon slices under the chicken.

BAKE THE CHICKEN: Transfer the skillet to the preheated oven and roast for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the skin is crispy.

Optional: If you want extra crispiness, you can broil the chicken for an additional 2-3 minutes, keeping a close eye to prevent burning.

Remove the skillet from the oven, let the chicken rest for a few minutes. Garnish with lemon zest and fresh herbs and serve hot. Serve alongside green beans or asparagus, potatoes and bread.

RECIPE TIPS AND MODIFICATIONS

CHICKEN: This recipe would work equally well with boneless chicken thighs, chicken tenderloins, chicken drumsticks, whole chicken legs or chicken breasts. Adjust the cooking times depending on what you are cooking.

DOUBLE THE RECIPE: This recipe is easily doubled up if you are feeding a crowd, or even if you want leftovers to enjoy later in the week.

SKILLET: If you don’t have a cast iron skillet you can use an oven-safe pan or skillet for searing the chicken and then transfer it to a baking dish for roasting in the oven.

SPICES: You can add spices to add depth of flavor to the dish. Try paprika, cayenne red pepper, smoked paprika, chili powder, oregano or Italian seasoning.

HERBS: If you don’t have fresh herbs you can use dried. Just use about half of the amount of fresh herbs if using dry. Other herbs you could add are fresh basil, fresh dill or cilantro.

SWEETNESS: Mix a tablespoon of honey into the marinade for a sweet and tangy glaze. You could also use lime or orange juice in place of lemon juice.

YOGURT: Replace some of the oil in the marinade with plain yogurt for a creamy texture.

OTHER INGREDIENTS: Add Kalamata olives, artichokes, cherry tomatoes, and feta cheese around the chicken during roasting for a Mediterranean twist.

STORAGE INSTRUCTIONS FOR THIS LEMON GARLIC CHICKEN

Cool the dish completely before storing leftovers in an airtight container in the refrigerator for up to 3 days.

When ready to enjoy place the chicken back into a preheated oven until the chicken is warmed through.

You can also reheat the chicken in the microwave. I think the leftovers are even better! 

HOW TO FREEZE EASY LEMON GARLIC CHICKEN RECIPE

This chicken dish freezes really well. Once cooked and cooled, place the chicken and sauce into an airtight container and store in the freezer for up to 3 months. When ready to enjoy, defrost in the refrigerator before warming up in a hot oven.

Leftover chicken will last for up to four days refrigerated.

You can also freeze the chicken breasts for up to three months. To reheat, thaw them overnight in the refrigerator and reheat them in the microwave until warm.

WHAT TO SERVE WITH THIS LEMON GARLIC CHICKEN RECIPE

I like serving potatoes with our meals throughout the week. Some of my favorites are these Gouda Smashed Potatoes, Spicy Lebanese Potatoes or these Lemon Cilantro Potatoes. 

Adding a salad to your meals is a nice way to get those vegetables and greens in. A few of the ones I serve on repeat are this Lemon Arugula Salad with Pine Nuts, Kale Salad with Lemon Dressing or this Mediterranean Bean Salad.

Simple side dishes work nicely with this chicken dish. A few I make are this Simple Roasted Broccoli, Za’atar Roasted Cauliflower with Yogurt Tahini Sauce or these Za’atar Roasted Carrots. 

OTHER CHICKEN RECIPES YOU MIGHT LIKE:

GREEK MARINATED CHICKEN KABOBS

SUN-DRIED TOMATO FARRO CHICKEN BAKE

YOGURT MARINATED CHICKEN TENDERS

AIR FRYER MEDITERRANEAN CHICKEN THIGHS

CHICKEN SOUVLAKI 

CHICKEN KOFTA