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- 4 chicken thighs (bone-in, skin-on) - 3 tablespoons olive oil - Zest of 1 lemon - 1/4 cup fresh lemon juice - 4 garlic cloves, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Choosing the right chicken thighs is key. Bone-in and skin-on thighs stay juicy. They also add flavor. Olive oil gives moisture and taste. Fresh lemon juice brightens the dish. Lemon zest adds intense flavor. Minced garlic gives a nice kick. Oregano and thyme add depth to the taste. Salt and pepper enhance all the flavors. Finally, parsley adds a fresh touch. You can swap fresh lemon juice with bottled lemon juice. It works in a pinch but lacks some brightness. If you do not have fresh garlic, garlic powder can work but use less. You can replace olive oil with another oil like canola or avocado. If you need dried herbs, use Italian seasoning as a mix. Just remember, fresh herbs add the best taste. Start by preheating your oven to 400°F (200°C). This step is key for even cooking. In a large bowl, mix together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Whisk these ingredients until they blend well. Next, add the chicken thighs to the bowl. Make sure each thigh gets a nice coating of the marinade. Let them sit for at least 15 minutes. If you have time, marinate them in the fridge for up to 2 hours. This helps the flavors soak in. Heat a large oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear them for 5-7 minutes. You want the skin to turn golden brown and crispy. This step locks in the juices. After that, flip the thighs over carefully. Pour any remaining marinade over the top. This adds more flavor as they cook. Then, transfer the skillet to the preheated oven. Bake the chicken for 25-30 minutes. Ensure the internal temperature reaches 165°F (75°C). This ensures the chicken is safe to eat. To get that perfect crispy skin, start with a hot skillet. The heat helps render the fat in the skin. Don’t crowd the skillet; this can cause steaming instead of searing. If you have more thighs, cook them in batches. Another tip is to pat the skin dry with paper towels before seasoning. This helps the skin crisp up better. Lastly, let the chicken rest for 5 minutes after cooking. This keeps the juices inside, making every bite tender and juicy. Marinating chicken thighs makes them taste better. The lemon juice and garlic work together to add flavor. I like to marinate for at least 15 minutes. For even more taste, try marinating for up to 2 hours in the fridge. This allows the chicken to soak up all the good stuff. Always coat the chicken well. Use a large bowl to mix the marinade. The right temperature is key for juicy chicken. Preheat your oven to 400°F (200°C). This heat helps cook the chicken evenly. Start by searing the thighs in a hot skillet. This gives the skin a golden crust. After searing, bake them until they reach 165°F (75°C). Use a meat thermometer to check. To boost flavors, try adding fresh herbs. Fresh parsley on top adds brightness. You can also switch herbs in the marinade. Rosemary or basil works well. If you want extra zing, add a pinch of red pepper flakes. This gives a nice kick to your dish. Always taste the marinade before adding the chicken. Adjust salt and pepper as needed for the perfect balance. {{image_2}} You can change the herbs and spices in this recipe. For a fresh taste, try fresh herbs instead of dried. Use 1 tablespoon of fresh oregano or thyme. You can also add rosemary for a woodsy flavor. For heat, add red pepper flakes. They give a nice kick to the dish. If you want something sweet, try adding a little honey or maple syrup. This will balance the tartness of the lemon. Feel free to experiment with the marinade. You can use lime juice instead of lemon juice for a zesty twist. Adding soy sauce can give a savory depth. You can also mix in some Dijon mustard for a tangy punch. If you like a sweeter flavor, include a tablespoon of brown sugar. Let your imagination run wild with these changes! Lemon garlic chicken thighs pair well with many sides. Serve them with rice or quinoa for a filling meal. Roasted vegetables or a fresh salad also make great choices. You can even add some crusty bread to soak up the tasty juices. For a complete meal, try serving with a light pasta dish. Whatever you choose, these thighs will shine on your plate! After cooking, let your lemon garlic chicken thighs cool down. Keep them in an airtight container. The chicken can stay fresh for up to 3 days in the fridge. Make sure to store it with any juices or sauce for extra flavor. If you want to save some chicken for later, freezing works great. Place the cooled chicken thighs in a freezer-safe bag. Press out as much air as you can before sealing. These can last for up to 3 months in the freezer. Label the bag with the date to keep track. To reheat, first thaw any frozen chicken in the fridge overnight. You can use an oven or a skillet for reheating. If using the oven, set it to 350°F (175°C). Heat for about 15 to 20 minutes, or until warm. A skillet will take about 5 to 7 minutes over medium heat. You can add a splash of broth or water to keep it juicy. Enjoy your chicken just as you made it! You can pair Lemon Garlic Chicken Thighs with many sides. Here are a few ideas: - Rice: Serve with fluffy white rice or lemon rice for a nice twist. - Vegetables: Roasted or steamed veggies like asparagus or green beans work well. - Salad: A fresh green salad with a light vinaigrette adds a crisp touch. - Potatoes: Mashed, roasted, or baked potatoes make a hearty side. These options round out the meal and complement the chicken's flavors. To keep chicken thighs juicy, follow these tips: - Marinate: Let the chicken sit in the marinade for at least 15 minutes. This builds flavor and moisture. - Cook at the right temperature: Cook them at 400°F (200°C) to get a nice sear while keeping them tender. - Use a meat thermometer: Check for an internal temperature of 165°F (75°C). This ensures they are done, not dry. - Rest the chicken: Let the thighs rest for 5 minutes after cooking. This helps the juices stay inside. These steps will help you achieve juicy, flavorful chicken every time. Yes, you can use boneless chicken thighs. They cook faster, so adjust your time: - Cooking time: Bake for about 20-25 minutes instead of 25-30 minutes. - Marinade soak: You can still marinate them for great flavor. Boneless thighs will be just as tasty and easy to prepare! This blog post covered all you need for cooking flavorful lemon garlic chicken thighs. We discussed key ingredients, cooking steps, and tips for crispy skin. You learned about substitutions and marinating strategies. We also shared variations and storage tips to extend your meal's lifespan. Remember, using the right ingredients and techniques can make a difference. Enjoy creating tasty dishes that impress your family and friends!

Lemon Garlic Chicken Thighs

Sink your teeth into this mouthwatering Lemon Garlic Chicken Thighs recipe! Juicy, tender thighs marinated in a zesty lemon and garlic blend will elevate your dinner game. Perfect for a weeknight meal or a family gathering, this dish is easy to prepare with just a few simple ingredients. Click through to discover how to make this flavorful dish that will leave everyone craving more!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

3 tablespoons olive oil

Zest of 1 lemon

1/4 cup fresh lemon juice

4 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Whisk until well mixed.

      Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them sit for at least 15 minutes to absorb the flavors (or up to 2 hours in the fridge for more flavor).

        Heat a large oven-safe skillet over medium-high heat. Place the thighs skin-side down in the hot skillet and sear for 5-7 minutes, until the skin is golden brown and crispy.

          Flip the chicken thighs over and pour any remaining marinade over the top.

            Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

              Once cooked, remove from the oven and let rest for 5 minutes.

                Garnish with chopped fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4