Lemon Chicken

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  Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 teaspoon salt
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  1/2 teaspoon black pepper
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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(23g)
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  Lemon Juice, Fresh(60g)
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  Low Sodium Chicken Broth(60g)
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  Oregano, Dried(10g)
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  Thyme, Dried(5g)
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  Parsley, Fresh(15g)
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  4 lemon slices (for garnish)

Instructions

1. 1Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Place the chicken thighs skin-side down in the pan and sear for 8–10 minutes, until the skin is golden brown and crispy. Flip and sear the other side for 8 minutes, until golden.
3. 3Push the chicken to the side of the pan, add the minced garlic to the pan juices, and sauté for 30 seconds over medium-high heat until fragrant.
4. 4Pour in the fresh lemon juice and chicken broth, then sprinkle in the dried oregano and thyme. Stir to combine, ensuring the herbs are distributed evenly.
5. 5Return the chicken to the pan, nestling it into the liquid, and bring to a simmer over medium-high heat. Cover partially and cook for 15–20 minutes, until the internal temperature of the thickest part of the thigh reaches 165°F and the juices run clear.
6. 6Remove from heat and taste the sauce; adjust salt and pepper as needed.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Garnish each portion with fresh parsley.
8. 8Cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months.