Name: Mediterranean Lemon-Garlic Chicken Thighs
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 2 large lemons (zest and juice separated); 4 garlic cloves, minced; 2 tbsp olive oil; 1 tsp dried oregano; 1 tsp smoked paprika; 1/2 tsp ground black pepper; 1 tsp kosher salt; 1 tbsp fresh parsley, chopped (plus extra for garnish); 1/2 small red onion, thinly sliced; 1/2 cup low-sodium chicken broth

Mediterranean Lemon-Garlic Chicken Thighs

SeasonedPasta4927

This dish celebrates the bright, aromatic flavors of the Mediterranean, spotlighting your backyard lemons alongside juicy, crispy-skinned chicken thighs. Searing the chicken in a blazing-hot pan before roasting locks in flavor and delivers that satisfying golden crust. Fresh lemon zest and juice infuse the marinade and pan sauce, balancing the richness of the thighs. A scatter of red onions adds sweetness and color, while a final shower of parsley brings freshness. It’s an easy, vibrant dinner perfect for any night—rain or shine.

Ingredients

Instructions

Pat chicken thighs dry with paper towels. Season both sides with salt and black pepper.
In a large bowl, combine olive oil, lemon zest, lemon juice (from 1 lemon), minced garlic, oregano, smoked paprika, and parsley. Toss chicken thighs in marinade and let sit for 10–15 minutes (or up to 2 hours in the fridge).
Preheat oven to 425°F (220°C).
Heat a large oven-safe skillet over medium-high heat until very hot and just beginning to smoke. Add chicken thighs, skin side down. Sear until skin is crisp and golden brown, about 3–4 minutes. Flip and sear the other side for 2 minutes.
Scatter red onion slices in the skillet around the chicken. Pour in chicken broth and juice from the second lemon.
Transfer skillet to the oven. Roast until chicken is cooked through and juices run clear (internal temp 175°F), about 18–22 minutes.
Remove from oven, rest for 3–5 minutes. Sprinkle with extra parsley and serve with roasted lemony pan juices.