Crispy Lemon Chicken Thighs

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You know those quick and easy dinners that you can always count on. You know, the ones that are ready in less than 30 minutes and can double as leftovers the next day? Yup, these Lemon Chicken Thighs are exactly that!

Crispy Lemon Chicken Thighs

Laced with plenty of citrus and fresh herbs under the skin – you can bet ever single bite of these is going to be packed with a pop of fresh flavor! Serve them alongside some pesto broccolini and dinner is done in a flash. Or if you have some leftovers, shred the chicken up and use it in Mexican Lasagna or make some Greek Chicken Stuffed Pitas you do weeknight dinners for sure!

Crispy Lemon Chicken Thighs

5 from 3 votes
A quick and easy dinner you can count on! These chicken thighs are laced with plenty of citrus and fresh herbs – you can bet ever single bite of these is going to be packed with a pop of fresh flavor!
Prep Time 10 mins
Cook Time 26 mins
Total Time 36 mins
Course Dinner
Cuisine Mediterranean
Servings 3 -4 servings


  • 6 bone-in skin-on chicken thighs
  • Kosher salt and freshly ground pepper to taste
  • Fresh thyme
  • Fresh tarragon
  • 1 tablespoon vegetable oil
  • 1/2 lemon cut into 8 rounds


  • Position a rack in the lower third of an oven and preheat to 400°F
  • Season the chicken thighs on both sides with salt and pepper. Tuck a few leaves of tarragon and thyme under the chicken skin. Heat the oil in a large ovenproof skillet or fry pan over medium-high heat. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes. Transfer, skin side up, to a plate.
  • Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 18 to 20 minutes.
  • Transfer the chicken and lemon slices to a platter and scatter an additional 2-3 tablespoons of fresh herbs on top. Let rest for 5 minutes before serving.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. I LOVE the 30 minute meal almost as much as I love having leftovers to use in another meal later in the week!! These look amazing!

  2. Gaby! Wanted to tell you that I recently signed up to receive your posts via email and I’m loving it. All your recipes are pretty healthy and Californian inspired (which I adore). I can’t wait to make this chicken for my boyfriend! Really beautiful photos, too!

  3. OMG!!! It’s also Whole30 compliant- I am SO making this. the crispy skin has me swooning!

  4. My wife has a recipe for lemon chicken that is a big favorite that she uses for family get togethers and picnics. Hers involves skinless/boneless pieces that are browned before baking.

    Prefer skin on (and w/bone) so your variation is a nice change.

    Thanks for the alternative.

  5. I’ve made these for my family a few times now, and they are always a hit! The crispy skin is perfect, and the chicken is so juicy and flavorful. Even two semi-picky kids are happy. Thanks Gaby!

  6. Making these to start my New Year off right! You know what I would love…. if you recommended some of your sides that you think would go well with your recipes. That is the only thing in the whole world that I think could make your blog posts any better! Thanks for being so awesome.

  7. 5 stars
    Totally forgot to add my lemon slices but this chicken still came perfectly. I’ll be making this over and over again!

  8. 5 stars
    This recipe is so great. A new family favorite that is in the rotation. Simple incredients that come together quickly to make a delicious meal. Thanks Gaby!

  9. Can you make this with boneless skinless chicken thighs? I have some in our refrigerator right now, but this recipe calls for bone in/skin on.

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