About this recipe

A bright, fragrant, and foolproof chicken dinner that never gets old. Bone-in, skin-on chicken thighs are marinated in a zesty lemon-herb mixture, then pan-seared to golden perfection and finished in the oven. The result is juicy, tender meat with crispy skin and a light, herby pan sauce that's begging to be spooned over everything on the plate. This is the kind of reliable weeknight recipe that earns a permanent spot in your rotation.

Instructions

1. 1

   In a small mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, parsley, kosher salt, black pepper, and onion powder until combined.

2. 2

   Pat the chicken thighs completely dry with paper towels — this is the key to crispy skin. Place them in a shallow dish or Ziploc bag and pour about two-thirds of the marinade over the chicken thighs. Reserve the remaining marinade for basting. Toss to coat well. Marinate at room temperature for 20–30 minutes, or refrigerate for up to 8 hours for deeper flavor.

3. 3

   Preheat your oven to ![400°F]. Heat 1 tablespoon of olive oil in a large oven-safe cast iron skillet over ^[medium-high heat] until shimmering.

4. 4

   Remove the chicken thighs from the marinade and shake off any excess. Place the thighs skin-side DOWN in the hot cast iron skillet. Sear undisturbed for 5–6 minutes until the skin is deep golden brown and releases easily from the pan. Do not move them — patience here gives you the crispiest skin.

5. 5

   Flip the chicken thighs skin-side UP. Brush the tops with the reserved marinade. Transfer the entire cast iron skillet to the preheated oven.

6. 6

   Roast for 25–28 minutes, until the internal temperature of the thickest part of the meat (not touching the bone) reads %[165°F] on an meat thermometer and the skin is deeply golden and crispy. Remove from the oven and let the chicken thighs rest in the pan for 5 minutes.

7. 7

   Transfer the rested chicken thighs to a serving plate. Place the cast iron skillet back on the stovetop over ^[medium heat]. Pour in the chicken broth and scrape up all the browned bits from the bottom of the pan — that's where all the flavor lives. Let it simmer for 2–3 minutes until slightly reduced.

8. 8

   Remove the cast iron skillet from heat and swirl in the butter until melted and the sauce looks glossy. Taste and adjust seasoning with kosher salt and black pepper if needed. Spoon the pan sauce over the chicken thighs, garnish with fresh parsley and lemon rounds, and serve immediately.