Lemon Herb Chicken Thighs
Juicy boneless chicken thighs seared in cast iron, then roasted with lemon, garlic and rosemary at 400°F. A pan sauce forms right in the skillet.
- Prep10 min
- Cook22 min
- Total32 min
- Servings4
- Net carbs*2.1 g
- LevelEasy
Boneless thighs are the most forgiving cut of chicken, and this recipe shows them off. They soak up a quick lemon, garlic and rosemary marinade, get a hard sear in a hot skillet, then finish in the oven. The juices mix with butter and lemon in the pan to make a bright little sauce. Serve them with roasted vegetables on a weeknight, then slice leftovers for lunch.
Pat the thighs very dry before they go into the marinade, and lay them in the pan smooth side down. Then leave them alone for a full 4 minutes. If you move them early they stick and tear. Once a golden crust forms, they release from the pan on their own, which is your signal to flip.
Ingredients
Makes 8 thighs (2 per serving). Tap an item to check it off.
Equipment
- 12-inch oven-safe skillet (cast iron works best)
- Mixing bowl
- Instant-read thermometer
Instructions
- Heat the oven to 400°F. Pat the chicken thighs dry with paper towels.
- In a bowl, mix 1 tablespoon olive oil, the lemon zest, 1 tablespoon lemon juice, garlic, rosemary, thyme, paprika, salt and pepper. Add the chicken and toss to coat. Let it sit 10 minutes, or refrigerate up to 8 hours.
- Heat the remaining 1 tablespoon olive oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers.
- Lay the thighs in the pan smooth side down and sear without moving for 4 minutes, until deep golden. Flip them.
- Move the skillet to the oven and roast 12 to 15 minutes, until the thickest thigh reads 175°F.
- Return the skillet to the stove over low heat. Add the butter and remaining 2 tablespoons lemon juice and swirl for 1 minute, spooning the sauce over the chicken.
- Sprinkle with parsley and serve with the pan juices.
Estimated nutrition per serving
- Calories
- 369
- Total carbs
- 2.9 g
- Fiber
- 0.7 g
- Net carbs
- 2.1 g
- Protein
- 44.7 g
- Fat
- 19 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Thighs taste best cooked to 175°F, not 165°F. The extra heat melts connective tissue and makes them more tender, not dry.
- Use a pot holder on the skillet handle after it comes out of the oven. It stays hot for a long time.
Substitutions
- Fresh rosemary → 1 teaspoon dried rosemary Crumble it between your fingers first; carbs stay the same.
- Butter → olive oil Same amount. Makes the dish dairy-free; the sauce is a little thinner.
- Boneless thighs → bone-in, skin-on thighs Sear skin side down 6 minutes and roast 25 to 30 minutes. Higher in fat; carbs unchanged.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Airtight container with the pan juices, up to 4 days.
- Freezer
- Freeze cooled thighs in a zip-top bag for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Warm in a covered skillet over medium-low heat with 2 tablespoons water for 6 to 8 minutes, or microwave 1 1/2 to 2 minutes.
Questions cooks ask
Can I make these on the grill?
Yes. Grill over medium-high heat 5 to 6 minutes per side and make the butter-lemon sauce in a small pan.
