Recipe · Los Angeles

Here are two distinct takes on lemon garlic butter chicken thighs: one oven-baked bone-in version with crackling skin, and one quick stovetop skillet with bite-sized pieces.

Crispy Oven-Baked Lemon Garlic Butter Chicken Thighs

Name: Crispy Oven-Baked Lemon Garlic Butter Chicken Thighs
Ingredients: 4 bone-in skin-on chicken thighs (about 2 pounds); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon smoked paprika; 1 tablespoon olive oil; 3 tablespoons unsalted butter, softened; 4 cloves garlic, minced; 1 teaspoon dried oregano; 2 tablespoons fresh lemon juice; 1 medium lemon, sliced into rounds; 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon freshly cracked black pepper; 1/2 teaspoon onion powder; 1 tablespoon olive oil; 4 tablespoons unsalted butter, divided; 5 cloves garlic, finely minced; 1/4 cup low-sodium chicken broth; 2 tablespoons fresh lemon juice; 2 tablespoons flat-leaf parsley, finely chopped

American

4 servings40 minutes

Sources: Cross-checked against Natasha's Kitchen, Sip and Feast, and Cafe Delites

4 servings

You’ll need

20 items · tap to check off

Make it step by step

23 steps · 49 min of timed cooking

Preheat your oven to 400°F (200°C).
Pat the chicken thighs completely dry on both sides with paper towels so the skin can crisp.
Mix the salt, black pepper, and smoked paprika together in a small bowl.
Season both sides of the chicken thighs evenly with the spice blend.
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
Place the thighs skin-side down and cook undisturbed for 6 to 8 minutes until deeply browned and crisp.⏱ 8 min
Flip the thighs skin-side up and turn off the stove burner.
Mix the softened butter, minced garlic, oregano, and lemon juice in a small bowl into a paste.
Dollop the garlic butter over each chicken thigh and scatter the lemon slices around the pan.
Transfer the skillet into the oven and roast uncovered for 20 to 25 minutes until an internal thermometer reads 165°F (74°C).⏱ 25 min
Rest for 5 minutes in the skillet, then spoon the pan butter over the meat before serving.⏱ 5 min
Pat the cut chicken pieces dry with paper towels and place them in a bowl.
Season the chicken thoroughly with the salt, cracked black pepper, and onion powder.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until bubbling.
Add the chicken pieces in a flat single layer without overlapping.
Cook undisturbed for 3 to 4 minutes until a deep golden crust forms on the bottom.⏱ 4 min
Stir and sauté for another 2 to 3 minutes until cooked through, then transfer the chicken to a warm plate.⏱ 3 min
Lower the heat to medium and melt the remaining 3 tablespoons of butter in the skillet.
Add the minced garlic and sauté for 30 to 45 seconds until fragrant, taking care not to brown it.⏱ 45 sec
Pour in the chicken broth and lemon juice, scraping up all the browned bits from the pan floor.
Simmer for 2 minutes until the liquid reduces into a glossy sauce.⏱ 2 min
Return the chicken and resting juices to the pan and toss for 1 minute to coat completely.⏱ 1 min
Turn off the heat, stir in the chopped parsley, and serve immediately.

💡

Chef’s tip · Starting the chicken in a hot skillet renders the fat beneath the skin first so it stays crisp even while roasting over the butter sauce.

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