One-Pan Lemon Garlic Chicken Thighs

$For this dish, you need: - 4 bone-in, skin-on chicken thighs - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 medium lemon, zested and juiced - 1 cup chicken broth - 2 cups baby spinach These main ingredients create a tasty meal. The chicken thighs bring rich flavor. The lemon adds brightness, and garlic gives a nice kick. You will also need: - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste These seasonings are key. Thyme adds earthiness, while paprika gives color. Salt and pepper enhance all the flavors. To finish your dish, use: - Fresh parsley, for garnish Parsley adds a pop of color and freshness. It makes your meal look pretty and appetizing. Use it after cooking for the best effect. {{ingredient_image_1}} Begin by preheating your oven to 400°F (200°C). This step ensures even cooking. Next, take your chicken thighs. Season them with salt, pepper, paprika, and thyme. Make sure to coat them well. This adds flavor throughout the meat. Heat three tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Wait until the oil shimmers. Then add the chicken thighs, skin-side down. Sear them for about 5-7 minutes until the skin becomes golden brown and crispy. This creates a nice texture. Next, flip the chicken thighs. Add four minced garlic cloves to the skillet. Cook for one minute until the garlic smells good. Pour in one cup of chicken broth, along with the juice and zest of one medium lemon. Stir to mix everything well. Let the broth simmer. Nestle two cups of baby spinach around the chicken in the skillet. Now, transfer the skillet to the preheated oven. Bake for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). This ensures it is fully cooked. Once done, take the skillet out of the oven. Let the chicken rest for a few minutes. This helps keep it juicy. Finally, garnish with freshly chopped parsley before serving. The green adds a nice touch and flavor. Enjoy your meal! To get that crispy skin, start with dry chicken thighs. Pat them with paper towels. This helps remove moisture. Next, heat olive oil until it shimmers. Place the chicken skin-side down in the hot oil. Sear for 5-7 minutes without moving them. This browns the skin and makes it crispy. Flip the thighs and cook them briefly to brown the other side. Keep your chicken juicy by not overcooking it. Use a meat thermometer. When it hits 165°F (75°C), it's done. Also, sear the thighs first. This locks in the juices. Pour chicken broth into the pan after searing. This adds moisture during baking. Let the chicken rest for a few minutes after cooking. This helps the juices settle. For a punch of flavor, use fresh garlic. Mince it right before you cook. Add it to the pan after flipping the chicken. This keeps the garlic fragrant. Use both lemon juice and zest. The zest adds a strong lemon flavor. You can also add lemon slices on top while cooking. This gives extra flavor and looks nice on the plate. Pro Tips Use a Meat Thermometer: To ensure your chicken thighs are perfectly cooked, use a meat thermometer to check for an internal temperature of 165°F (75°C). Let it Rest: After removing the chicken from the oven, let it rest for a few minutes to allow the juices to redistribute for maximum flavor and tenderness. Customize Your Greens: Feel free to substitute or add other greens like kale or Swiss chard for added nutrition and flavor. Make it a Meal: Serve the chicken and spinach with a side of rice or quinoa to soak up the delicious lemon garlic sauce and create a complete meal. {{image_2}} You can switch chicken thighs for other proteins. Try bone-in chicken breasts for a leaner option. If you prefer seafood, salmon works well. For a plant-based choice, use tofu or tempeh. Each protein absorbs the lemon and garlic flavors nicely. Adjust cooking times based on the protein you choose. Feel free to mix up the herbs. Instead of thyme, use rosemary or oregano for a different taste. You can also add a pinch of red pepper flakes for heat. If you want a sweeter flavor, add honey or brown sugar. Experiment with flavors to find your favorite mix. Adding veggies makes this meal more hearty. Try bell peppers, zucchini, or carrots. Simply chop them into bite-sized pieces and add them to the pan. They will cook down and soak up the tasty juices. You can also toss in some cherry tomatoes for a burst of flavor. Enjoy a well-rounded meal with just one pan! To keep your One-Pan Lemon Garlic Chicken Thighs fresh, place leftovers in an airtight container. Let the dish cool to room temperature before sealing it. Store in the fridge for up to 3 days. This method helps maintain flavor and texture. When reheating, use the oven or a skillet. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish, add a splash of chicken broth, and cover with foil. Heat for about 15-20 minutes. This keeps the chicken moist and tasty. If using a skillet, warm it on medium heat. Add a little olive oil, then reheat the chicken for 5-7 minutes. You can freeze the chicken for longer storage. Wrap each piece in plastic wrap and then place them in a freezer bag. This helps prevent freezer burn. It can last up to 3 months. To thaw, move it to the fridge overnight. For quick thawing, place the sealed bag in cold water for about an hour. Make sure to cook it right after thawing for the best taste. You can serve One-Pan Lemon Garlic Chicken Thighs with a variety of sides. Here are some great options: - Rice: White rice or brown rice absorbs the tasty sauce well. - Quinoa: This grain adds protein and a nutty flavor. - Roasted Veggies: Carrots, broccoli, or zucchini pair nicely with the chicken. - Salad: A fresh garden salad adds a nice crunch and color. - Bread: Crusty bread is great for soaking up the sauce. Yes, you can use boneless chicken thighs. They will cook faster but may not get as crispy. Adjust the cooking time to about 20-25 minutes. Check that they reach an internal temp of 165°F (75°C) to ensure they are safe to eat. To check if chicken thighs are fully cooked, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C). If you don't have a thermometer, the juices should run clear when you cut into the chicken. Yes, you can prepare this dish in advance. Cook it completely and let it cool. Store it in an airtight container in the fridge for up to three days. To reheat, warm it in the oven or microwave until hot. One-Pan Lemon Garlic Chicken Thighs is simple yet tasty. We covered all key points: main ingredients, cooking steps, and tips for great flavor. Remember to keep skin crispy and chicken juicy. You can mix proteins or add veggies for variety. Proper storage keeps leftovers fresh. This dish is versatile and easy to adjust. I'm sure you'll enjoy cooking and serving it. Try it out, and make it your own!$

One-Pan Lemon Garlic Chicken Thighs

A delicious and easy one-pan meal featuring chicken thighs, garlic, and spinach with a bright lemon flavor.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
3 tablespoons olive oil
4 cloves garlic, minced
1 medium lemon, zested and juiced
1 teaspoon dried thyme
1 teaspoon paprika
to taste salt and pepper
1 cup chicken broth
2 cups baby spinach
for garnish fresh parsley

Instructions

Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, heat the olive oil over medium-high heat.
Season the chicken thighs generously with salt, pepper, paprika, and thyme.
Once the oil shimmers, add the chicken thighs skin-side down to the skillet. Sear for about 5-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and add the minced garlic to the skillet, cooking for 1 minute until fragrant.
Pour in the chicken broth, lemon juice, and lemon zest, stirring to combine.
Bring the broth to a simmer, then gently nestle the baby spinach around the chicken.
Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
Remove from the oven and let it rest for a few minutes before serving.
Garnish with freshly chopped parsley before serving.

Notes

Let the chicken rest before serving for better flavor.

Keyword chicken, easy, garlic, lemon, one-pan