One-Pan Lemon Herb Chicken Thighs

$- 4 bone-in chicken thighs, skin on - 2 tablespoons olive oil - 1 tablespoon fresh lemon juice - 1 teaspoon lemon zest - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup baby spinach - Fresh parsley, chopped (for garnish) Bone-in chicken thighs give great flavor. The skin helps keep the meat juicy. Olive oil and lemon juice add bright notes. Fresh herbs like oregano and thyme bring depth. Garlic adds a lovely aroma. Cherry tomatoes and spinach add color and nutrition. You can try other herbs for extra flavor. Consider using rosemary or parsley. Fresh herbs work well, but dried herbs are fine too. Always pick high-quality ingredients. Fresh chicken and organic vegetables taste best. Look for vibrant colors and firm textures. If you want to switch the chicken, try bone-in pork chops. They cook well and taste great. For a veggie option, use mushrooms or eggplant. They soak up flavors nicely and keep things interesting. Always feel free to mix and match ingredients based on what you have. {{ingredient_image_1}} Start by grabbing a small bowl. In this bowl, whisk together these ingredients: - 2 tablespoons olive oil - 1 tablespoon fresh lemon juice - 1 teaspoon lemon zest - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste Make sure to mix well. This ensures all flavors blend. Use a whisk for the best results. You want a smooth marinade. To coat the chicken evenly, pour the marinade over the chicken thighs. Move the chicken around in the bowl. This helps the flavor stick to every part. Now it's time for the skillet. Arrange the chicken thighs in a large oven-safe skillet. Place them skin-side up. Next, add the halved cherry tomatoes around the chicken. This adds flavor and color. Preheat your oven to 400°F (200°C). Roast the chicken for 30-35 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C). Check the skin; it should be crispy. If it’s not crispy enough, you can broil it for a few minutes at the end. During the last 5 minutes of cooking, add 1 cup of baby spinach on top of the chicken. The spinach will wilt nicely, adding a fresh touch. Once done, take the skillet out of the oven. Let the chicken rest for a few minutes. Resting helps the juices stay in the meat. Before serving, sprinkle fresh parsley on top. This adds a bright look and fresh flavor. Enjoy your One-Pan Lemon Herb Chicken Thighs! To get crispy skin on your chicken thighs, start with dry skin. Pat the thighs with a paper towel to remove moisture. This step helps the skin crisp up nicely. Next, use a good amount of olive oil in your marinade. The oil helps create a golden crust. When you roast the chicken, place it skin-side up. This allows the heat to crisp the skin perfectly. To check for doneness, use a meat thermometer. Insert it into the thickest part of the thigh. The chicken should reach 165°F (75°C) for safe eating. If you don’t have a thermometer, you can cut into the thigh. The juices should run clear, not pink. Feel free to experiment with different herbs to change the flavor. Instead of oregano and thyme, try rosemary or basil. Fresh herbs give a nice pop of flavor. You can also mix in a splash of white wine or chicken broth for added depth. Marinades can add layers of taste. Let the chicken sit in the marinade for at least 30 minutes. For more flavor, marinate it overnight in the fridge. This allows the herbs to infuse into the meat. For one-pan meals, an oven-safe skillet is a must. A cast-iron skillet works great for heat retention. It helps cook the chicken evenly and keep it juicy. If you don’t have cast iron, a good stainless steel skillet will also work. Make sure your skillet is large enough to hold the chicken thighs. You want enough space for the cherry tomatoes and spinach to cook well. Using the right tools makes cooking easier and results in better meals. Pro Tips Marinade Time is Key: For even more flavor, let the chicken marinate in the refrigerator for at least 30 minutes or up to overnight before cooking. Skin-On for Crispy Texture: Keeping the skin on the chicken thighs will help achieve a crispy texture while keeping the meat juicy. Add a Kick: If you like a bit of heat, consider adding crushed red pepper flakes to the marinade for an extra spicy kick. Fresh Herbs Matter: Using fresh herbs instead of dried can elevate the dish; feel free to substitute with fresh oregano or thyme for a brighter flavor. {{image_2}} You can make this dish even more tasty. Try adding Mediterranean flavors. Use olives, artichokes, or feta cheese. These add a nice twist. If you want heat, add red pepper flakes. They give a spicy kick without overpowering the dish. If you need a gluten-free meal, this recipe works well. All the ingredients are gluten-free. To make it low-carb or keto-friendly, skip the cherry tomatoes. You can add more spinach instead. This keeps the meal light and healthy while still being delicious. You can prepare this dish ahead of time. Marinate the chicken thighs in the fridge. This makes weeknight meals easy. If you want to save it for later, freeze the cooked chicken. It stays tasty for up to three months. Just thaw it in the fridge before reheating. To keep your One-Pan Lemon Herb Chicken Thighs fresh, follow these steps: - Refrigeration: Place leftovers in an airtight container. This keeps moisture in and air out. They stay good for up to 3 days. - Freezing: If you want to save them longer, freeze the chicken. Wrap each piece in plastic wrap, then place in a freezer bag. This helps prevent freezer burn. You can freeze them for up to 3 months. When reheating your chicken, aim to keep it juicy and flavorful: - Oven Method: Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Heat for 15-20 minutes. This helps keep the skin crispy. - Microwave Method: If you're short on time, use the microwave. Place chicken on a microwave-safe plate. Heat in 30-second intervals until warm. Be careful not to overcook. Knowing how long your food lasts is key: - Storage Duration: In the fridge, your chicken lasts about 3 days. If frozen, it can last up to 3 months. - Spoilage Signs: Look for changes in color or smell. If the chicken feels slimy or has a sour odor, it's best to toss it. Always trust your senses! Yes, you can use boneless chicken thighs. They will cook faster than bone-in ones. Adjust your cooking time to about 20-25 minutes. Check for a golden brown color and juicy texture. Boneless thighs still soak up the lemon and herb flavors well. To check if chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. The internal temperature should be 165°F (75°C). If you do not have a thermometer, cut into the chicken. The meat should be opaque and the juices should run clear. This dish pairs well with several sides. Here are some great options: - Garlic mashed potatoes - Quinoa or rice - A fresh green salad - Roasted vegetables These sides balance the bright flavors of the chicken. Yes, you can prepare the chicken in advance. Marinate it and store it in the fridge up to 24 hours. This enhances the flavor. Cook the chicken just before serving for the best texture. Leftovers can last in the fridge for three to four days. This blog post covered how to make delicious one-pan lemon herb chicken thighs. We explored main ingredients like bone-in chicken and fresh herbs. I shared step-by-step instructions for preparing, cooking, and finishing your dish. You learned tips for perfecting the chicken and ways to customize flavors. Remember, experimenting with herbs and adjusting for dietary needs can enhance your meal. Follow my storage tips for fresh leftovers. Enjoy this simple recipe to make weeknight dinners easy and tasty!$

One-Pan Lemon Herb Chicken Thighs

A delicious and easy one-pan meal featuring chicken thighs marinated in lemon and herbs, roasted with cherry tomatoes and spinach.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine American

Servings 4

Ingredients

4 pieces bone-in chicken thighs, skin on
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and pepper
1 cup cherry tomatoes, halved
1 cup baby spinach
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
Place the chicken thighs in a large oven-safe skillet and pour the marinade over them, making sure to coat each piece well.
Arrange the halved cherry tomatoes around the chicken in the skillet.
Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
In the last 5 minutes of cooking, add baby spinach on top of the chicken and let it wilt.
Remove the skillet from the oven, and let the chicken rest for a few minutes before serving.
Garnish with fresh parsley before serving.

Notes

Let the chicken rest before serving for better flavor.

Keyword Chicken, easy, herb, lemon, one-pan