Chicken thighs are always a deal at the grocery store making these Garlic-Lemon Chicken Thighs a great value dinner. In my area, they range from .77 to $1.49 a pound depending on the sale. This recipe works if you are cooking for 4 or 2. If you are only cooking for 2 you can still make the whole pack. Eat the thighs for dinner one night and then pull the chicken off the bone from the leftovers. You can use this pulled chicken for other meals such as chicken salad, pulled chicken to top a salad, add bbq and make shredded chicken sandwiches, chicken and slaw sandwich, quesadillas, enchiladas, tacos, the list goes on.
If you take the time to make this recipe you give yourself the opportunity to have homemade chicken for another super quick meal during the week. We like to have this chicken with garlic green beans for the first night and then use the leftovers to top a Ceasar salad the next day.
A few other things to note. I do not have a broiler pan, I’m not sure what happened to it so now I just use a large baking tray and place a cooling rack on top to cook. If you line the tray with foil it is really easy to clean up. I know some people do not like touching raw meat, it doesn’t bother me but If the thought of touching the chicken with your hands freaks you out just use a spatula to spread the butter but I promise using your hands is SO much easier.
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There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Garlic-Lemon Chicken Thighs
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 lemon zest removed then cut in half
- 4 tablespoons butter room temperature
- 2 cloves garlic chopped
- salt and pepper
- 1 family pack (about 10) chicken thighs bone in skin on
Instructions
- Before you begin cooking line a large baking tray or broiler pan with foil for easy clean up. If you do not have a broiler pan just use a large baking tray with a cooling rack on top. Also move your oven rack so it is 8 to 10 inches below the broiler, for my oven this was just below the middle. Preheat your oven to broil.
- Combine the butter, lemon zest, garlic, 1/4 teaspoon salt and pepper. Mash with a fork to make a paste and combine everything. Spread the butter under the skin of all the chicken thighs, I find this is easiest with your fingers. After they all have butter on them place them on the baking rack skin side up and give them a good sprinkle of salt and pepper and drizzle them with the olive oil. Place the lemon on the tray cut side down. Put this under the broiler for 10 minutes. At this point make sure the skin is not getting to brown, if it is you need to lower your rack one more time.
- After 10 minutes remove the tray and flip the chicken and lemon and cook for an additional 20 minutes. Remove and flip the chicken one more time so the skin is up again remove the lemon and set aside to cool. Cook one more time for another 10-15 minutes. Remove and squeeze the lemon juice on top. Serve with your favorite veggies or potatoes.
Nutrition
Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.
Is it broil low or high?
I did high, 500.
I love the combination of your spices, they will make this lovely chicken thighs flavor come alive! Thanks for sharing!