This is one of those back-pocket recipes I turn to when I need something reliably delicious without a lot of fuss. I made this last week on a busy Tuesday, and it filled the kitchen with the most incredible aromas of roasted lemon and garlic. It’s simple, comforting, and delivers on flavor every single time.
This recipe uses bone-in, skin-on chicken thighs, which stay incredibly juicy while the skin gets wonderfully crisp. The combination of bright lemon, mellow roasted garlic, and earthy rosemary creates a beautiful pan sauce, perfect for spooning over the chicken as you serve.
Unlocking Mediterranean Flavors
For a deeper flavor profile, you can marinate the chicken for up to 24 hours before baking. Simply combine the olive oil, salt, pepper, and the juice of one lemon in a bowl with the chicken. This step boosts the savory notes and tenderizes the meat, giving it an edge in complexity and taste that is well worth the minimal effort.
Perfecting Crispy Skin
To achieve perfectly crispy skin, two things are essential: a dry surface and high heat. First, be sure to pat the chicken thighs completely dry with paper towels before you add any oil or seasoning. Moisture is the enemy of crispiness. Second, ensure your oven is fully preheated to 400°F (205°C). This immediate high heat helps render the fat in the skin quickly, creating that desired golden-brown crust while keeping the meat underneath juicy.
Introducing Complementary Sides
This lemon garlic chicken pairs beautifully with sides that complement its Mediterranean flavors. I often serve it with simple roasted asparagus or broccoli that can cook alongside the chicken. For something fresh, a simple green salad with a light vinaigrette or a quinoa salad with feta and olives works wonderfully, adding color and textural contrast to the plate.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4 servings
- Difficulty: Easy
Ingredients
- 600 g (4 pieces) bone-in, skin-on chicken thighs
- 150 g (2) lemons, sliced into rounds
- 40 g (8) whole garlic cloves
- 30 g (2 tbsp) extra virgin olive oil
- 5 g (2 sprigs) fresh rosemary
- 6 g (1 tsp) salt, to taste
- 2 g (1/2 tsp) freshly ground black pepper
- 120 g (1/2 cup) low-sodium chicken broth
Step-By-Step Instructions
- Preheat the Oven
Preheat your oven to 400°F (205°C). A properly heated oven is key to getting that golden, crispy skin right from the start.
- Prepare the Chicken
Pat the chicken thighs completely dry with paper towels; this is crucial for crisping the skin. Place them skin-side up in a ceramic baking dish, drizzle with olive oil, and season generously on all sides with salt and pepper.
- Add Aromatics
Arrange the lemon slices and whole garlic cloves around the chicken. Tuck the fresh rosemary sprigs in between the pieces. As they bake, these aromatics will infuse the chicken and the pan sauce with flavor.
- Pour the Broth
Carefully pour the chicken broth into the bottom of the dish, avoiding the tops of the chicken so you don’t wash off the seasoning. The broth will create a gentle steam, keeping the meat moist.
- Bake the Chicken
Place the dish in the preheated oven and bake for 35 to 40 minutes. The chicken is cooked through when the skin is crisp and golden and an instant-read thermometer inserted into the thickest part (avoiding bone) registers 165°F (74°C).
- Rest and Serve
Remove the dish from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to settle back into the meat. Serve the chicken thighs with the softened, roasted garlic cloves and lemon slices, and spoon some of the pan juices over the top.
If you enjoy this dish, try our Baked Chicken and Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Herbs: Swap fresh rosemary for 2-3 sprigs of fresh thyme for a slightly more delicate, earthy flavor.
- Protein: You can use bone-in, skin-on chicken breasts, but start checking for doneness around the 30-minute mark as they may cook faster.
- Heat: Add 1/4 teaspoon of red pepper flakes along with the salt and pepper for a gentle background warmth.
- Vegetables: Tuck some sliced yellow onion or shallots into the dish before baking for an extra layer of sweet, caramelized flavor.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven-safe dish and warm at 350°F (175°C) for 10-15 minutes, or until heated through. The oven helps restore some of the skin’s crispiness.
Nutrition
- Serving size: 1 chicken thigh with roasted lemon and garlic
- Per serving: 260 calories, 20 g protein, 18 g fat, 3 g carbs
- Per 100 g: 170 calories, 13 g protein, 12 g fat, 2 g carbs
- Estimates only.
FAQ
Can I prepare this dish ahead of time to make my dinner prep easier?
Absolutely. Assemble everything in your baking dish, cover, and refrigerate up to 24 hours. Just add the broth right before it goes in the oven to keep it fresh.
What should I know if I use boneless, skinless chicken for this recipe?
Boneless chicken cooks faster, so start checking for doneness around 20 minutes. The result will be a bit leaner since skin and bones add considerable moisture and flavor.
How do I keep the garlic from burning or turning bitter during baking?
Make sure your garlic cloves are tucked around the chicken, not sitting on top. Partially submerging them in the broth protects them from direct heat and lets them roast gently.
Can I turn this into a one-pan meal by adding more vegetables to it?
Yes, this works well with heartier vegetables. Add chunks of potato, bell pepper, or zucchini to the pan at the start so they can roast alongside the chicken and soak up the juices.
Does the specific type of olive oil I choose really make a difference?
For a cooked dish like this, a reliable everyday extra virgin olive oil is your best bet. You don't need a pricey finishing oil, just one with a nice flavor that holds up to heat.
What's the best method for reheating leftovers without drying them out?
The oven is your best tool here. Reheating at 350°F for 10-15 minutes warms the chicken gently and helps recrisp the skin, which the microwave can't do.
My dish tasted a bit flat. What's a simple way to boost the flavor?
Don't be shy with the salt and pepper on the chicken before it bakes. A final squeeze of fresh lemon juice over everything just before serving also brightens all the flavors.
What are some good side dishes to serve alongside this chicken dinner?
I recommend serving this with something that can capture the delicious pan sauce, like couscous or a good crusty bread. A simple green salad adds a nice, fresh contrast.
Equipment
- Ceramic baking dish
- Paper towels
- Instant-read meat thermometer
Ingredients
- 600 g bone-in, skin-on chicken thighs (4 pieces)
- 150 g lemons (2, sliced into rounds)
- 40 g whole garlic cloves (8 cloves)
- 30 g extra virgin olive oil (2 tbsp)
- 5 g fresh rosemary (2 sprigs)
- 6 g salt to taste
- 2 g freshly ground black pepper (½ tsp)
- 120 g low-sodium chicken broth (½ cup)
Instructions
- Preheat your oven to 400°F (205°C).
- Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
- Place chicken skin-side up in a ceramic baking dish; drizzle with olive oil and season all sides with salt and pepper.
- Arrange lemon slices and whole garlic cloves around the chicken. Tuck rosemary sprigs between pieces.
- Pour chicken broth carefully into the bottom of the dish, avoiding washing off seasoning on the chicken.
- Bake in the preheated oven for 38 minutes, or until skin is crisp and an instant-read thermometer registers 165°F (74°C) in the thickest part of the chicken.
- Remove from oven and let rest for 5 minutes before serving. Spoon pan juices, roasted garlic, and lemon slices over the chicken.
