Juicy, crispy-skinned chicken thighs with bright lemon and aromatic garlic, all cooked in one pan for easy cleanup. Takes about 40 minutes from start to finish and is perfect for weeknight dinners. Great for beginners who want a restaurant-quality meal without the fuss.
Take the chicken thighs out of the refrigerator and let them sit at room temperature for 15-20 minutes. Gather all your ingredients and tools on the counter. Preheat your oven to 400°F (200°C).
Use paper towels to thoroughly pat each chicken thigh dry on all sides. This is crucial for getting crispy skin. The drier the skin, the better it will crisp up in the pan.
Sprinkle both sides of each chicken thigh with salt and black pepper. Be generous — the seasoning helps create flavor and aids in browning. Make sure to get the sides and any crevices too.
Peel and mince 4 cloves of garlic into small pieces. Cut the lemon in half — you'll juice one half and slice the other half into thin rounds. Set these aside near your stove.
Place your oven-safe skillet on the stove over medium-high heat. Add the olive oil and let it heat for about 1 minute until it shimmers and moves easily around the pan.
Carefully place the chicken thighs in the pan skin-side down. Don't move them — let them sear undisturbed for 6-8 minutes until the skin is deep golden brown and crispy. You should be able to lift them easily when they're ready.
Use tongs to flip each chicken thigh over so the skin side is now facing up. The underside should be lightly browned. Let them cook for 2 more minutes on this side.
Scatter the minced garlic around the chicken (not directly on top, as it can burn). Add the lemon slices to the pan, tucking them between the chicken pieces. Sprinkle the dried thyme over everything.
Pour the chicken broth into the pan around (not over) the chicken. Squeeze the juice from the other lemon half over the chicken and into the pan. Drop the butter pieces around the chicken.
Carefully place the entire skillet in the preheated oven. Set a timer for 20 minutes. The chicken will finish cooking through and the flavors will meld together.
Using oven mitts, carefully remove the pan from the oven. Insert a meat thermometer into the thickest part of a thigh without touching bone — it should read 165°F (74°C). The juices should run clear when pierced.
Let the chicken rest in the pan for 5 minutes. This allows the juices to redistribute. Spoon the pan sauce over the chicken thighs, garnish with fresh parsley if using, and serve immediately with your favorite sides.