How to Make the Perfect Cast Iron Skillet Chicken Thighs with Lemon and Garlic
American · Medium · 45 min · 4 servings
Bone-in, skin-on chicken thighs are seared to a shatteringly crispy skin and then finished in the oven with bright lemon and aromatic garlic in a single cast iron skillet. The rendered chicken fat bastes the meat from the bottom while the high oven heat crisps the skin to absolute perfection.
Why this recipe works
This Cast Iron Skillet Chicken Thighs with Lemon and Garlic recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 430 calories with 35g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 pieces bone-in skin-on chicken thighs
- 6 cloves garlic smashed
- 1 large lemon sliced into rounds
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Step by step instructions
Step 1: Season and Preheat
Preheat the oven to 425 degrees Fahrenheit. Pat the chicken thighs completely dry with paper towels and season both sides generously with garlic powder, dried oregano, salt, and black pepper.
Step 2: Sear Skin Side Down
Heat the olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down in the skillet and do not move them for 8 to 10 minutes until the skin is deep golden brown and releases naturally from the pan.
Step 3: Flip and Add Aromatics
Flip the chicken thighs to the flesh side and add the smashed garlic cloves and lemon slices to the pan around the chicken. Spoon some of the rendered fat over the chicken pieces to baste them before transferring to the oven.
Step 4: Finish in the Oven
Transfer the entire skillet to the preheated oven and roast for 20 to 25 minutes until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Allow the chicken to rest in the skillet for 5 minutes before serving with the pan juices spooned over the top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- bone-in skin-on chicken thighs → boneless skinless chicken thighs, reducing the oven time to 15 minutes
- dried oregano → fresh thyme or rosemary for a more aromatic and bright herbal flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Attempting to flip the chicken too early before the skin has properly seared, which causes the skin to tear and stick to the pan
- Crowding the skillet with too many pieces of chicken, which lowers the pan temperature and causes the chicken to steam rather than sear
Nutrition facts
Per serving: 430 calories, 35g protein, 4g carbs, 30g fat, 0g fiber.
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