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Pan Roasted Lemon Garlic Chicken

Easy to make and full of flavor, these Pan Roasted Lemon Garlic Chicken Thighs have a crispy skin on the outside, and the most tender, juicy meat inside.
Prep Time10 mins
Cook Time30 mins
Marinate30 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: American
Keyword: chicken thighs
Servings: 6 servings
Calories: 379kcal
Author: Kristin Maxwell



  • 2 pounds bone-in skin-on chicken thighs about 6-8 thighs
  • 1 cup low-sodium chicken broth
  • 1/4 cup lemon juice + 2 tsp lemon zest
  • 2 sprigs of rosemary
  • 3 garlic cloves minced


  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh rosemary or 2 teaspoons dried
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons garlic powder


  • Combine marinade ingredients in a small bowl. Place chicken in one gallon zippered bag and our the marinade over the chicken. Refrigerate for 30 minutes to an hour. (If you're in a hurry, you can reduce marinade time as needed).
  • When ready to cook, preheat oven to 400 degrees F.
  • Whisk together 1 cup chicken broth, 1/4 cup lemon juice, and minced garlic and set aside.
  • Heat 2 tablespoons of olive oil in a large, heavy bottomed skillet (cast iron is preferred) over medium high heat. Add chicken, skin side down, and sear until both sides are nice and browned, about 3 minutes per side.
  • Pour chicken broth mixture around the chicken into the pan and add rosemary sprigs between the chicken pieces. Do not pour over the chicken, just around it.
  • Roast chicken in the preheated oven for about 25 minutes, until juices are clear.
  • Serve immediately.


Serving: 1chicken thigh | Calories: 379kcal | Carbohydrates: 4g | Protein: 22g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 126mg | Sodium: 500mg | Potassium: 338mg | Fiber: 1g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg