Ingredients
Scale
- 4 boneless, skin-on chicken thighs (about 1.5 pounds)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/2 cup dry white wine or low-sodium chicken broth (substitute with water if preferred)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter (optional, for finishing)
- Fresh thyme sprigs, for garnish
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help crisp the chicken skin beautifully while keeping the meat juicy.
- Pat the chicken thighs dry with paper towels. This step is crucial—dry skin means crispier results. Season both sides generously with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the chicken thighs skin-side down. Cook undisturbed for about 5-7 minutes until the skin is golden and crispy.
- Flip the chicken over and cook for another 3 minutes on the other side. Remove the chicken from the pan and set aside.
- Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant—watch carefully so it doesn’t burn.
- Pour in the white wine (or chicken broth), scraping up any browned bits from the pan with a wooden spoon. These bits hold so much flavor; my Nonna Rosa always said they’re the soul of a dish.
- Add the lemon zest, lemon juice, and fresh thyme leaves to the skillet. Let the sauce simmer gently for 2-3 minutes, allowing the flavors to meld.
- Return the chicken thighs to the pan, skin-side up, nestling them into the sauce. Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven. For an extra touch of richness, stir in the butter into the sauce until melted and glossy. This step is optional but highly recommended—my daughters adore the silky finish it gives.
- Garnish with fresh thyme sprigs and serve warm. I like to spoon the lemon-thyme sauce over the chicken for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
