This boneless, skinless chicken thigh recipe is lemony and bright with lots of savory garlic flavor. The chicken stays tender and juicy from the quick marinade. Serve this quick weeknight dinner with roasted vegetables and rice pilaf on the side., January 2023


Credit: Jason Donnelly

Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Juice lemon quarters into a large bowl (about 2 tablespoons juice); place the juiced lemon quarters in the bowl with the juice. Stir in 2 tablespoons oil, garlic, thyme, salt and pepper. Add chicken and toss to coat. Let stand at room temperature, stirring occasionally, for 15 minutes.

  • Heat a large ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon oil and swirl to coat the skillet. Remove the chicken from the marinade, reserving the marinade. Place the chicken, skinned-side down, in an even layer in the skillet. Cook, undisturbed, until browned, about 4 minutes. Flip the chicken. Pour the reserved marinade, including lemon pieces, over the chicken in the pan. 

  • Transfer to the oven and bake until a thermometer inserted into the thickest portion of chicken registers 165°F, about 10 minutes. Serve drizzled with pan sauce. Garnish with additional thyme, if desired.

Nutrition Facts

1 chicken thigh & about 1 1/2 Tbsp. sauce
260 calories; protein 25g; carbohydrates 2g; dietary fiber 1g; sugars 1g; fat 16g; saturated fat 3g; mono fat 9g; poly fat 2g; cholesterol 120mg; vitamin a iu 51IU; vitamin b3 niacin 7mg; vitamin b12 1mcg; vitamin c 7mg; vitamin d iu 1IU; vitamin e iu 3IU; folate 5mg; vitamin k 10mg; sodium 417mg; calcium 17mg; iron 1mg; magnesium 31mg; phosphorus 237mg; potassium 334mg; zinc 2mg; omega 6 fatty acid 2g; niacin equivalents 12mg; selenium 29mcg.