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- 4 chicken thighs, bone-in and skin-on - 2 tablespoons olive oil - 3 cloves garlic, minced - Zest and juice of 1 large lemon - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup chicken broth - 2 cups baby spinach - 1 cup cherry tomatoes, halved - Fresh parsley, chopped (for garnish) For this dish, I use 4 chicken thighs. The skin adds flavor and helps keep the meat juicy. I need 2 tablespoons of olive oil for cooking. Three cloves of minced garlic give a nice kick. I zest and juice one large lemon for freshness. The dried thyme and oregano both need one teaspoon each. I add salt and pepper to taste. For moisture and flavor, I pour in 1 cup of chicken broth. To add color and nutrition, I use 2 cups of baby spinach and 1 cup of halved cherry tomatoes. Finally, I garnish with fresh parsley to brighten the dish. When selecting chicken, look for thighs with shiny skin. The meat should feel firm but slightly springy. For garlic, choose bulbs that feel heavy and have tight skin. Fresh lemons should be bright yellow and firm. For herbs, dried ones should be aromatic and not clumpy. Always check the expiration date. Fresh spinach should be crisp and vibrant green. Pick tomatoes that are plump and smooth. Using quality ingredients makes a big difference in flavor. First, preheat your oven to 400°F (200°C). This helps cook your chicken evenly. While the oven heats, gather your ingredients. You will need chicken thighs, olive oil, garlic, lemon, herbs, and seasoning. Make sure to wash the spinach and halve the cherry tomatoes. Now, heat the olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with salt, pepper, thyme, and oregano. Once the oil is hot, add the chicken thighs skin-side down. Sear them for about 5-7 minutes until the skin is golden brown. Flip the chicken over and cook for another 3 minutes. Next, add the minced garlic to the pan. Sauté it for about 30 seconds until it smells great. Pour in the chicken broth, then add the lemon zest and juice. Stir it all together. Now, gently add the baby spinach and cherry tomatoes around the chicken. Transfer the skillet to your preheated oven. Bake the chicken for 25-30 minutes, or until it reaches an internal temperature of 165°F (75°C). Once your chicken is done, take the skillet out of the oven. Let it rest for a few minutes. This helps keep the chicken juicy. Before serving, garnish with fresh parsley for a pop of color. You can serve directly from the skillet for a rustic look. Enjoy your One-Pan Lemon Garlic Chicken! Check out the Full Recipe for more details on this dish. To get crispy skin and juicy meat, start with a hot skillet. Heat olive oil until it shimmers. Place the chicken thighs skin-side down. Sear them for 5-7 minutes without moving them. This helps the skin crisp up. After flipping, cook for 3 more minutes. Make sure the internal temperature hits 165°F. You can add more flavor with herbs and spices. Fresh rosemary or basil pairs well with lemon. Consider adding crushed red pepper for heat. Try mixing in some capers for a briny touch. You can also add a splash of white wine for depth. If your chicken is overcooked, try using a meat thermometer next time. It helps you avoid dry meat. For too much acidity, add a pinch of sugar to balance the flavors. You can also add more chicken broth to mellow the taste. {{image_2}} If you want to change things up, consider using different proteins. You can swap chicken thighs for chicken breasts. Breasts will cook faster, so watch the time. You can also try turkey thighs or even plant-based options like tofu. For a veggie twist, use hearty vegetables like zucchini or bell peppers. They soak up the lemon garlic flavor well. While this recipe shines in the oven, you can grill or slow cook it too. For grilling, marinate the chicken in lemon and garlic. Grill it over medium heat until it’s cooked through. This method adds a smoky flavor. If you prefer slow cooking, place the ingredients in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The chicken will become tender and juicy. Don’t hesitate to play with flavors! Instead of lemon, try lime or orange for a different zest. Fresh herbs like rosemary or basil can also give a new taste. You can even add a pinch of red pepper flakes for heat. Adjusting flavors keeps the dish fresh and exciting every time you make it. To store leftovers, let the chicken cool down first. Place the chicken and veggies in an airtight container. This keeps the flavors fresh. Store it in the fridge for up to 3 days. Before eating, reheat it in the oven or microwave until hot. If you want to freeze the chicken, follow these steps. First, let it cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer-safe bag. Remove as much air as you can. You can freeze it for up to 3 months. To reheat, thaw it in the fridge overnight. Then, warm it in the oven for best results. For the best taste and quality, enjoy your One-Pan Lemon Garlic Chicken within 3 days if kept in the fridge. If you freeze it, use it within 3 months for the best flavor. After these timeframes, the chicken may lose flavor and texture. Always check for signs of spoilage before eating. How long does it take to cook? This dish takes about 50 minutes from start to finish. You’ll spend 10 minutes prepping and 40 minutes cooking. The chicken needs to bake until it reaches 165°F. Can I use boneless chicken thighs? Yes, boneless chicken thighs work well too. They will cook faster than bone-in thighs. Check for doneness after about 20-25 minutes in the oven. What can I serve with this dish? You can serve this chicken with rice, quinoa, or a fresh salad. Roasted veggies also pair nicely. Try garlic bread for a tasty side! For the complete recipe, check the Full Recipe section. In this blog post, we explored how to make a delicious one-pan lemon garlic chicken. We covered essential ingredients and their measurements for the best flavor. I shared tips for cooking perfectly juicy meat with crispy skin, and how to switch things up with variations. Proper storage will keep your leftovers fresh for longer. As you cook, remember that simple tweaks can enhance your dish. Enjoy experimenting and sharing this meal with loved ones!

One-Pan Lemon Garlic Chicken

Enjoy a delightful and easy One-Pan Lemon Garlic Chicken that’s perfect for busy weeknights! With juicy chicken thighs flavored with garlic, lemon, and fresh herbs, plus vibrant spinach and cherry tomatoes, this dish is a flavor-packed meal that requires minimal cleanup. Discover how to bring this delicious recipe to your table by clicking through to explore all the simple steps. Make dinner a breeze tonight!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

3 cloves garlic, minced

Zest and juice of 1 large lemon

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

1 cup chicken broth

2 cups baby spinach

1 cup cherry tomatoes, halved

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, thyme, and oregano.

      Once the oil is hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown. Flip the chicken over and cook for an additional 3 minutes.

        Add the minced garlic to the pan and sauté for about 30 seconds until fragrant.

          Pour in the chicken broth and add the lemon zest and juice, stirring to combine.

            Gently add the baby spinach and cherry tomatoes around the chicken thighs in the pan.

              Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

                Remove the skillet from the oven and let it rest for a few minutes.

                  Garnish with fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve directly from the skillet for a rustic look, or plate the chicken with spinach and tomatoes artfully arranged and drizzle some of the pan juices on top for extra flavor.