Juicy, crispy-skinned chicken thighs with bright lemon and savory garlic, all cooked in one pan for easy cleanup. Takes about 45 minutes from start to finish with minimal hands-on time. Perfect for weeknight dinners and adaptable to any skill level.
Take the chicken thighs out of the fridge and let them sit at room temperature for 15-20 minutes while you gather everything. Pat the chicken completely dry with paper towels — this is key for crispy skin. Preheat your oven to 400°F (200°C).
Sprinkle both sides of each chicken thigh with salt and black pepper. Don't be shy — the seasoning helps create that golden, flavorful crust. Set the seasoned chicken aside on a plate.
Peel and finely mince 6 cloves of garlic. Cut one lemon into thin slices (about 1/4 inch thick), removing any seeds. Juice the second lemon into a small bowl and set aside.
Place your oven-safe skillet over medium-high heat and add the olive oil. Once the oil shimmers, carefully place the chicken thighs skin-side down in the pan. Don't move them — let them sear undisturbed for 6-8 minutes until the skin is deep golden brown and releases easily from the pan.
Flip the chicken thighs over so the skin side is up. Scatter the minced garlic around the chicken (not directly on top, as it can burn). Tuck the lemon slices between and around the chicken pieces.
Pour the fresh lemon juice and chicken broth into the pan around the chicken (avoid pouring directly on the skin). Sprinkle the dried thyme over everything. The liquid should come about halfway up the sides of the chicken, not covering it.
Carefully transfer the entire skillet to your preheated oven. If your skillet handle isn't oven-safe, wrap it in aluminum foil first. Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
Using oven mitts, remove the skillet from the oven. Insert the meat thermometer into the thickest part of a thigh without touching bone — it should read 165°F. Let the chicken rest in the pan for 5 minutes so the juices redistribute.
Transfer the chicken thighs to serving plates. Spoon the garlicky pan juices and roasted lemon slices over the top. Garnish with fresh parsley if desired. Serve hot alongside your favorite sides like rice, roasted vegetables, or crusty bread.