Go Back
–+ servings
Declan Voss

Crispy Skillet Lemon Herb Chicken Thighs

4.90 from 52 votes
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 440
Ingredients Method Nutrition

Ingredients
  

  • 4-6 thighs bone-in, skin-on chicken thighs approx 2 lbs, trimmed of excess skin and fat
  • 1 tbsp extra virgin olive oil for high-heat searing
  • 3 tbsp unsalted butter for basting and emulsifying pan sauce
  • 5 cloves fresh garlic cloves finely minced
  • 1 medium fresh lemon thinly sliced into round wheels
  • 2 tbsp freshly squeezed lemon juice from half a fresh lemon
  • 1/3 cup rich low-sodium chicken bone broth for flavorful pan deglazing (alcohol-free)
  • 2 sprigs fresh rosemary whole sprigs for pan infusion
  • 4 sprigs fresh thyme whole sprigs for aromatic basting
  • 1 tsp coarse sea salt divided to taste
  • 1/2 tsp freshly cracked black pepper coarse ground
  • 1/2 tsp smoked paprika for golden appetizing color
  • 1/2 tsp garlic powder for savory seasoning base
  • 2 tbsp fresh Italian flat-leaf parsley finely chopped for garnish

Method
 

  1. Dry & Season the Chicken: Pat the chicken thighs thoroughly dry with paper towels on both sides. A dry skin surface is the critical foundation for shatteringly crisp skin. In a small ramekin, mix coarse sea salt, black pepper, smoked paprika, and garlic powder. Season the chicken thighs generously all over, paying extra attention to the skin side.
  2. Heat the Cast-Iron Skillet: Place a heavy 12-inch cast-iron skillet over medium heat and add 1 tablespoon of olive oil. Allow the skillet and oil to warm together until shimmering hot but not smoking.
  3. Sear Skin-Side Down (Undisturbed): Place the chicken thighs into the hot skillet skin-side down in a single layer. Press lightly with a spatula to ensure full surface contact with the pan. Cook completely undisturbed over medium heat for 12 to 14 minutes, allowing the natural chicken fat to slowly render out and transform the skin into a deep golden, glass-like crackly crust.
  4. Flip & Sear Meat Side: Once the skin is deep golden brown and releases easily from the pan, gently flip the chicken thighs. Cook on the second side for 6 to 8 minutes until cooked through to an internal temperature of 165°F (74°C) measured at the thickest part without touching bone.
  5. Butter Baste with Lemon & Aromatics: Reduce the skillet heat to medium-low. Move chicken thighs slightly to one side and add 3 tablespoons of butter, minced garlic, lemon wheels, rosemary sprigs, and thyme sprigs directly to the center of the pan. Let the butter foam and infuse for 1 minute while spooning the foaming garlic herb butter continuously over the chicken skin.
  6. Deglaze the Pan: Pour in 1/3 cup of rich chicken bone broth and 2 tablespoons of fresh lemon juice around the chicken (do not pour directly over the crispy skin to preserve crunch). Gently swirl and simmer for 2 minutes as the sauce reduces into a silky, savory pan glaze.
  7. Rest & Garnish: Remove skillet from heat. Let the chicken rest in the pan juices for 5 minutes. Spoon the rich lemon garlic pan jus onto plates, set the crispy chicken on top, garnish with fresh parsley and caramelized lemon wheels, and serve hot!

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 3gProtein: 36gFat: 31gSaturated Fat: 11gCholesterol: 145mgSodium: 580mgPotassium: 520mgFiber: 1gSugar: 1gVitamin A: 480IUVitamin C: 22mgCalcium: 38mgIron: 2.1mg

Tried this recipe?

Let us know how it was!