Crispy Lemon Chicken Thighs

Jump to Recipe

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, make some Greek Chicken Stuffed Pitas, or top it with my seriously delicious skillet cheesy chickpeas recipe for a twist!

Crispy Lemon Chicken Thighs

Author: Gaby Dalkin
5 from 5 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 minutes
Cook Time 26 minutes
Total Time 36 minutes
Course Dinner
Cuisine Mediterranean
Servings 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
  • ½ 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.


Bone-in chicken takes a surprisingly long time to cook, so invest in a good thermometer to ensure your meat is cooked through.

Nutrition Information

Calories: 509kcal | Carbohydrates: 2g | Protein: 35g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 212mg | Sodium: 167mg | Potassium: 463mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 172IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


  1. 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.

  2. 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!

5 from 5 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating