These roast chicken thighs with lemon rely on a simple technique that ensures shatteringly crisp skin and exceptionally juicy meat. Tart citrus and olives lend a subtle, simple flair.
Roast Chicken Thighs with Lemon
- Quick Glance
- 15 M
- 40 M
- Serves 2 to 4
Preheat the oven to 400°F (200°C). Place a rack in the middle of the oven.
Pat the chicken thighs dry with paper towels. Drizzle the chicken with olive oil, rub to coat, and season with salt and pepper.
In a large cast iron or other heavy bottomed oven-safe skillet, place the chicken skin-side down. Scatter the olives around the thighs. Place the skillet over medium heat and cook, undisturbed, until the skin is well browned and crisp, 12 to 20 minutes.
While the chicken is cooking, slice half the lemon into thin rounds. Remove the seeds from the lemon slices.
Flip the chicken and scatter the lemon slices around it. Transfer the skillet to the oven. Roast until the chicken is cooked through and registers an internal temperature of 165°F (74°C), 8 to 15 minutes more.
Squeeze the remaining lemon half over the chicken, sprinkle with parsley, if desired, and serve.
Recipe Testers' Reviews
This roast chicken was surprisingly delicious considering how little work went into it as well as how few ingredients were needed. The shattering crispy skin. The lemon slices that started to caramelize. The blistered olives. OMG, YUM!
The technique for crisping the chicken skin was spot-on. After leaving the thighs undisturbed for 15 minutes in one of my best cast iron skillets, the skin was a beautiful mahogany brown. The only thing that I would do differently when I make this dish again, which I will be doing fairly soon, is that I will double or triple the amount of lemon. It was amazing! While I’m at it, I might as well throw in some extra olives.
I thought that we would get 2 meals out of this, being that every meal this time of year begins with a Caprese salad (come on, have you tasted heirlooms lately?), and I’d revisited an old favorite potato dish, hot crash potatoes. I also steamed fresh Romano beans. With all that food, I thought for sure, that we would have 2 of the thighs left for another meal. Well, all hope for that was dashed after tasting the first bite of this dish.
This is a very easy recipe that certainly deserves merit. It requires so few ingredients yet this recipe yields an extremely flavorful plate of chicken. It smelled so delicious and I kept digging for more! One was certainly not enough. The only thing lacking is that I should have used more olive oil to coat the chicken so I get more of that tasty sauce at the end!
I managed to get 2 servings out of this recipe and I served this with polenta and mushroom ragout. I used boneless chicken thighs.