![To make One Pan Lemon Garlic Chicken, you need simple, fresh ingredients for great flavor. Here's what you'll need: - Chicken and seasoning - 4 chicken thighs, skin-on and bone-in - 2 tablespoons olive oil - 1 teaspoon salt - ½ teaspoon black pepper - Vegetables and aromatics - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme) - Liquids and garnishes - Juice and zest of 2 lemons - 1 cup chicken broth - Fresh parsley, chopped (for garnish) These ingredients blend perfectly to create a tasty meal. The chicken thighs bring a juicy base. The lemon and garlic add bright flavors, while the spinach and tomatoes add color and nutrition. You can find the Full Recipe linked above for more details on cooking. - Preparing the chicken thighs: Start with four chicken thighs. Make sure they have skin and bones for flavor. Rinse them under cold water. Pat the chicken dry with paper towels. This helps the skin crisp up later. - Searing the chicken: Heat two tablespoons of olive oil in a large oven-safe skillet. Set the heat to medium-high. Once hot, season the chicken with one teaspoon of salt and half a teaspoon of black pepper. Place the chicken thighs skin side down in the skillet. Sear them for 5 to 7 minutes. Look for a golden brown color. Flip them and cook for another 5 minutes. After that, remove the chicken and set it aside on a plate. - Mixing the sauce: In the same skillet, add four minced garlic cloves. Sauté for about 30 seconds until fragrant. Pour in one cup of chicken broth. Add the juice and zest of two lemons. Stir to mix well. Scrape the brown bits off the skillet's bottom. This adds great flavor to your dish. - Adding vegetables and broth: Next, add one teaspoon of dried thyme, one cup of halved cherry tomatoes, and one cup of baby spinach to the skillet. Stir gently to combine everything. - Final roasting process: Nestle the seared chicken thighs back into the skillet, skin side up. Transfer the skillet to your preheated oven at 400°F (200°C). Roast for 25 to 30 minutes. This will cook the chicken through and keep it juicy. - Checking for doneness: Use a meat thermometer to check the chicken's internal temperature. It should reach 165°F (74°C). If it does, it’s ready! Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley before serving. For the complete recipe, you can refer to the [Full Recipe]. - Ensuring the chicken skin is crispy: Start with a dry chicken. Pat it with paper towels to remove moisture. Use medium-high heat to sear the skin for 5-7 minutes. This seals in flavor and gives a nice crunch. - How to avoid overcooking the chicken: Use a meat thermometer. Chicken should reach 165°F (74°C) inside. Remove it from the oven once it hits this temp. Let it rest for 5 minutes before serving. This helps keep it juicy. - Best skillet to use: A large, oven-safe skillet is best. Cast iron or stainless steel works well. These materials heat evenly and retain warmth. This helps cook the chicken just right. - Ideal side dishes to pair: Serve this dish with rice or crusty bread. Both soak up the tasty sauce. You can also add a simple salad for freshness. Roasted vegetables work great too. - Presentation tips: Arrange the chicken thighs on a large platter. Spoon the sauce and veggies over the top. Garnish with fresh parsley for a pop of color. This makes the dish look appealing. - How to reheat leftovers: Place leftovers in a skillet over low heat. Add a splash of chicken broth to keep it moist. Cover with a lid. Heat until warm throughout. This keeps the chicken tender and flavorful. For the full recipe, check out the One Pan Lemon Garlic Chicken. {{image_2}} You can make One Pan Lemon Garlic Chicken even more fun! Here are some ideas: - Adding herbs and spices: Try fresh rosemary or basil for a new twist. A pinch of red pepper flakes adds heat. Experiment with smoked paprika for a smoky flavor. - Utilizing different cuts of chicken: Use chicken breasts if you prefer lean meat. Drumsticks work well, too. Each cut offers a unique taste and texture. - Alternative vegetables: Swap cherry tomatoes for bell peppers or zucchini. Broccoli and asparagus also fit nicely. Mix and match your favorites for variety. You can adjust this dish for different diets. Here’s how: - Making it gluten-free: This recipe is naturally gluten-free! Just use gluten-free broth. Always check ingredient labels to be safe. - Options for paleo or keto dieters: Skip the baby spinach if you're on keto. Instead, add cauliflower rice for a filling side. You can also use coconut aminos instead of broth for a paleo-friendly flavor. - Vegetarian adaptations: You can make a veggie version! Replace the chicken with firm tofu or chickpeas. Use vegetable broth and add more veggies for a hearty meal. For the complete recipe, check out the Full Recipe section. To store leftovers, let the chicken cool down first. Place it in an airtight container. This keeps the chicken fresh and prevents odors. Use parchment paper between layers if stacking. The expected shelf life in the fridge is about 3 to 4 days. Make sure to check for any off smells before eating. To freeze, first cool the chicken completely. Then, wrap it tightly in plastic wrap. Place the wrapped chicken in a freezer-safe bag. This method protects it from freezer burn. You can freeze it for up to 3 months. To reheat frozen portions, thaw them overnight in the fridge. Once thawed, you can reheat the chicken in a skillet over low heat. Ensure the internal temperature reaches 165°F (74°C) for safety. You can also use the oven for reheating if you prefer a crispy skin. How to make One Pan Lemon Garlic Chicken? To make One Pan Lemon Garlic Chicken, start by gathering your ingredients. You need chicken thighs, olive oil, salt, black pepper, garlic, lemons, thyme, chicken broth, cherry tomatoes, baby spinach, and parsley. Preheat your oven to 400°F (200°C). Heat olive oil in an oven-safe skillet. Season the chicken with salt and pepper. Sear the chicken skin side down until it is golden brown. Flip and cook for five more minutes. Remove the chicken from the skillet. Sauté minced garlic for about 30 seconds. Add chicken broth, lemon juice, and zest. Mix in thyme, cherry tomatoes, and spinach. Nestle the chicken back in the skillet. Roast in the oven for 25-30 minutes until fully cooked. This is a simple yet tasty dish. Can I use boneless chicken? Yes, you can use boneless chicken. Boneless thighs or breasts work well. Adjust the cooking time, as boneless cuts cook faster. Keep an eye on the chicken to avoid drying it out. Check the internal temperature to ensure it's safe to eat. It should reach 165°F (74°C). What should I do if the chicken isn’t cooked through? If the chicken isn't cooked through, return it to the oven. Use a meat thermometer to check the temperature. If it’s below 165°F (74°C), cook for an extra 5-10 minutes. You can also cover the skillet with foil to keep moisture in. This helps the chicken cook evenly. Always ensure you check before serving. This blog covered everything you need for making a tasty One Pan Lemon Garlic Chicken. You learned the key ingredients, step-by-step cooking instructions, and helpful tips to get the best results. I shared great flavor and dietary variations, plus how to store and reheat leftovers. In my view, this dish is simple yet delicious. With the right techniques, you can impress anyone. Enjoy cooking and sharing this meal with family and friends.](https://therecipehatch.com/wp-content/uploads/2025/07/e6663c61-11ab-4e92-bfe1-6c731f94b533.webp)
Are you looking for an easy and tasty dinner? One Pan Lemon Garlic Chicken is a simple dish that impresses. With juicy chicken, fresh veggies, and zesty flavors, you’ll love making this meal. Plus, it all cooks in one pan, so cleanup is a breeze! Join me as we explore this delightful recipe that fits right into your busy life. Let’s get started on your new favorite dinner!
Ingredients
To make One Pan Lemon Garlic Chicken, you need simple, fresh ingredients for great flavor. Here’s what you’ll need:
List of Ingredients
– Chicken and seasoning
– 4 chicken thighs, skin-on and bone-in
– 2 tablespoons olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper
– Vegetables and aromatics
– 4 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1 cup baby spinach
– 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
– Liquids and garnishes
– Juice and zest of 2 lemons
– 1 cup chicken broth
– Fresh parsley, chopped (for garnish)
These ingredients blend perfectly to create a tasty meal. The chicken thighs bring a juicy base. The lemon and garlic add bright flavors, while the spinach and tomatoes add color and nutrition. You can find the Full Recipe linked above for more details on cooking.
Step-by-Step Instructions
Preparation Steps
– Preparing the chicken thighs: Start with four chicken thighs. Make sure they have skin and bones for flavor. Rinse them under cold water. Pat the chicken dry with paper towels. This helps the skin crisp up later.
– Searing the chicken: Heat two tablespoons of olive oil in a large oven-safe skillet. Set the heat to medium-high. Once hot, season the chicken with one teaspoon of salt and half a teaspoon of black pepper. Place the chicken thighs skin side down in the skillet. Sear them for 5 to 7 minutes. Look for a golden brown color. Flip them and cook for another 5 minutes. After that, remove the chicken and set it aside on a plate.
– Mixing the sauce: In the same skillet, add four minced garlic cloves. Sauté for about 30 seconds until fragrant. Pour in one cup of chicken broth. Add the juice and zest of two lemons. Stir to mix well. Scrape the brown bits off the skillet’s bottom. This adds great flavor to your dish.
Cooking Steps
– Adding vegetables and broth: Next, add one teaspoon of dried thyme, one cup of halved cherry tomatoes, and one cup of baby spinach to the skillet. Stir gently to combine everything.
– Final roasting process: Nestle the seared chicken thighs back into the skillet, skin side up. Transfer the skillet to your preheated oven at 400°F (200°C). Roast for 25 to 30 minutes. This will cook the chicken through and keep it juicy.
– Checking for doneness: Use a meat thermometer to check the chicken’s internal temperature. It should reach 165°F (74°C). If it does, it’s ready! Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley before serving.
For the complete recipe, you can refer to the [Full Recipe].
Tips & Tricks
Cooking Tips
– Ensuring the chicken skin is crispy: Start with a dry chicken. Pat it with paper towels to remove moisture. Use medium-high heat to sear the skin for 5-7 minutes. This seals in flavor and gives a nice crunch.
– How to avoid overcooking the chicken: Use a meat thermometer. Chicken should reach 165°F (74°C) inside. Remove it from the oven once it hits this temp. Let it rest for 5 minutes before serving. This helps keep it juicy.
– Best skillet to use: A large, oven-safe skillet is best. Cast iron or stainless steel works well. These materials heat evenly and retain warmth. This helps cook the chicken just right.
Serving Suggestions
– Ideal side dishes to pair: Serve this dish with rice or crusty bread. Both soak up the tasty sauce. You can also add a simple salad for freshness. Roasted vegetables work great too.
– Presentation tips: Arrange the chicken thighs on a large platter. Spoon the sauce and veggies over the top. Garnish with fresh parsley for a pop of color. This makes the dish look appealing.
– How to reheat leftovers: Place leftovers in a skillet over low heat. Add a splash of chicken broth to keep it moist. Cover with a lid. Heat until warm throughout. This keeps the chicken tender and flavorful.
For the full recipe, check out the One Pan Lemon Garlic Chicken.
Variations
Flavor Variations
You can make One Pan Lemon Garlic Chicken even more fun! Here are some ideas:
– Adding herbs and spices: Try fresh rosemary or basil for a new twist. A pinch of red pepper flakes adds heat. Experiment with smoked paprika for a smoky flavor.
– Utilizing different cuts of chicken: Use chicken breasts if you prefer lean meat. Drumsticks work well, too. Each cut offers a unique taste and texture.
– Alternative vegetables: Swap cherry tomatoes for bell peppers or zucchini. Broccoli and asparagus also fit nicely. Mix and match your favorites for variety.
Dietary Variations
You can adjust this dish for different diets. Here’s how:
– Making it gluten-free: This recipe is naturally gluten-free! Just use gluten-free broth. Always check ingredient labels to be safe.
– Options for paleo or keto dieters: Skip the baby spinach if you’re on keto. Instead, add cauliflower rice for a filling side. You can also use coconut aminos instead of broth for a paleo-friendly flavor.
– Vegetarian adaptations: You can make a veggie version! Replace the chicken with firm tofu or chickpeas. Use vegetable broth and add more veggies for a hearty meal.
For the complete recipe, check out the Full Recipe section.
Storage Info
Refrigeration
To store leftovers, let the chicken cool down first. Place it in an airtight container. This keeps the chicken fresh and prevents odors. Use parchment paper between layers if stacking. The expected shelf life in the fridge is about 3 to 4 days. Make sure to check for any off smells before eating.
Freezing
To freeze, first cool the chicken completely. Then, wrap it tightly in plastic wrap. Place the wrapped chicken in a freezer-safe bag. This method protects it from freezer burn. You can freeze it for up to 3 months.
To reheat frozen portions, thaw them overnight in the fridge. Once thawed, you can reheat the chicken in a skillet over low heat. Ensure the internal temperature reaches 165°F (74°C) for safety. You can also use the oven for reheating if you prefer a crispy skin.
FAQs
Common Questions
How to make One Pan Lemon Garlic Chicken?
To make One Pan Lemon Garlic Chicken, start by gathering your ingredients. You need chicken thighs, olive oil, salt, black pepper, garlic, lemons, thyme, chicken broth, cherry tomatoes, baby spinach, and parsley. Preheat your oven to 400°F (200°C). Heat olive oil in an oven-safe skillet. Season the chicken with salt and pepper. Sear the chicken skin side down until it is golden brown. Flip and cook for five more minutes. Remove the chicken from the skillet. Sauté minced garlic for about 30 seconds. Add chicken broth, lemon juice, and zest. Mix in thyme, cherry tomatoes, and spinach. Nestle the chicken back in the skillet. Roast in the oven for 25-30 minutes until fully cooked. This is a simple yet tasty dish.
Can I use boneless chicken?
Yes, you can use boneless chicken. Boneless thighs or breasts work well. Adjust the cooking time, as boneless cuts cook faster. Keep an eye on the chicken to avoid drying it out. Check the internal temperature to ensure it’s safe to eat. It should reach 165°F (74°C).
What should I do if the chicken isn’t cooked through?
If the chicken isn’t cooked through, return it to the oven. Use a meat thermometer to check the temperature. If it’s below 165°F (74°C), cook for an extra 5-10 minutes. You can also cover the skillet with foil to keep moisture in. This helps the chicken cook evenly. Always ensure you check before serving.
This blog covered everything you need for making a tasty One Pan Lemon Garlic Chicken. You learned the key ingredients, step-by-step cooking instructions, and helpful tips to get the best results. I shared great flavor and dietary variations, plus how to store and reheat leftovers.
In my view, this dish is simple yet delicious. With the right techniques, you can impress anyone. Enjoy cooking and sharing this meal with family and friends.
![To make One Pan Lemon Garlic Chicken, you need simple, fresh ingredients for great flavor. Here's what you'll need: - Chicken and seasoning - 4 chicken thighs, skin-on and bone-in - 2 tablespoons olive oil - 1 teaspoon salt - ½ teaspoon black pepper - Vegetables and aromatics - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme) - Liquids and garnishes - Juice and zest of 2 lemons - 1 cup chicken broth - Fresh parsley, chopped (for garnish) These ingredients blend perfectly to create a tasty meal. The chicken thighs bring a juicy base. The lemon and garlic add bright flavors, while the spinach and tomatoes add color and nutrition. You can find the Full Recipe linked above for more details on cooking. - Preparing the chicken thighs: Start with four chicken thighs. Make sure they have skin and bones for flavor. Rinse them under cold water. Pat the chicken dry with paper towels. This helps the skin crisp up later. - Searing the chicken: Heat two tablespoons of olive oil in a large oven-safe skillet. Set the heat to medium-high. Once hot, season the chicken with one teaspoon of salt and half a teaspoon of black pepper. Place the chicken thighs skin side down in the skillet. Sear them for 5 to 7 minutes. Look for a golden brown color. Flip them and cook for another 5 minutes. After that, remove the chicken and set it aside on a plate. - Mixing the sauce: In the same skillet, add four minced garlic cloves. Sauté for about 30 seconds until fragrant. Pour in one cup of chicken broth. Add the juice and zest of two lemons. Stir to mix well. Scrape the brown bits off the skillet's bottom. This adds great flavor to your dish. - Adding vegetables and broth: Next, add one teaspoon of dried thyme, one cup of halved cherry tomatoes, and one cup of baby spinach to the skillet. Stir gently to combine everything. - Final roasting process: Nestle the seared chicken thighs back into the skillet, skin side up. Transfer the skillet to your preheated oven at 400°F (200°C). Roast for 25 to 30 minutes. This will cook the chicken through and keep it juicy. - Checking for doneness: Use a meat thermometer to check the chicken's internal temperature. It should reach 165°F (74°C). If it does, it’s ready! Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley before serving. For the complete recipe, you can refer to the [Full Recipe]. - Ensuring the chicken skin is crispy: Start with a dry chicken. Pat it with paper towels to remove moisture. Use medium-high heat to sear the skin for 5-7 minutes. This seals in flavor and gives a nice crunch. - How to avoid overcooking the chicken: Use a meat thermometer. Chicken should reach 165°F (74°C) inside. Remove it from the oven once it hits this temp. Let it rest for 5 minutes before serving. This helps keep it juicy. - Best skillet to use: A large, oven-safe skillet is best. Cast iron or stainless steel works well. These materials heat evenly and retain warmth. This helps cook the chicken just right. - Ideal side dishes to pair: Serve this dish with rice or crusty bread. Both soak up the tasty sauce. You can also add a simple salad for freshness. Roasted vegetables work great too. - Presentation tips: Arrange the chicken thighs on a large platter. Spoon the sauce and veggies over the top. Garnish with fresh parsley for a pop of color. This makes the dish look appealing. - How to reheat leftovers: Place leftovers in a skillet over low heat. Add a splash of chicken broth to keep it moist. Cover with a lid. Heat until warm throughout. This keeps the chicken tender and flavorful. For the full recipe, check out the One Pan Lemon Garlic Chicken. {{image_2}} You can make One Pan Lemon Garlic Chicken even more fun! Here are some ideas: - Adding herbs and spices: Try fresh rosemary or basil for a new twist. A pinch of red pepper flakes adds heat. Experiment with smoked paprika for a smoky flavor. - Utilizing different cuts of chicken: Use chicken breasts if you prefer lean meat. Drumsticks work well, too. Each cut offers a unique taste and texture. - Alternative vegetables: Swap cherry tomatoes for bell peppers or zucchini. Broccoli and asparagus also fit nicely. Mix and match your favorites for variety. You can adjust this dish for different diets. Here’s how: - Making it gluten-free: This recipe is naturally gluten-free! Just use gluten-free broth. Always check ingredient labels to be safe. - Options for paleo or keto dieters: Skip the baby spinach if you're on keto. Instead, add cauliflower rice for a filling side. You can also use coconut aminos instead of broth for a paleo-friendly flavor. - Vegetarian adaptations: You can make a veggie version! Replace the chicken with firm tofu or chickpeas. Use vegetable broth and add more veggies for a hearty meal. For the complete recipe, check out the Full Recipe section. To store leftovers, let the chicken cool down first. Place it in an airtight container. This keeps the chicken fresh and prevents odors. Use parchment paper between layers if stacking. The expected shelf life in the fridge is about 3 to 4 days. Make sure to check for any off smells before eating. To freeze, first cool the chicken completely. Then, wrap it tightly in plastic wrap. Place the wrapped chicken in a freezer-safe bag. This method protects it from freezer burn. You can freeze it for up to 3 months. To reheat frozen portions, thaw them overnight in the fridge. Once thawed, you can reheat the chicken in a skillet over low heat. Ensure the internal temperature reaches 165°F (74°C) for safety. You can also use the oven for reheating if you prefer a crispy skin. How to make One Pan Lemon Garlic Chicken? To make One Pan Lemon Garlic Chicken, start by gathering your ingredients. You need chicken thighs, olive oil, salt, black pepper, garlic, lemons, thyme, chicken broth, cherry tomatoes, baby spinach, and parsley. Preheat your oven to 400°F (200°C). Heat olive oil in an oven-safe skillet. Season the chicken with salt and pepper. Sear the chicken skin side down until it is golden brown. Flip and cook for five more minutes. Remove the chicken from the skillet. Sauté minced garlic for about 30 seconds. Add chicken broth, lemon juice, and zest. Mix in thyme, cherry tomatoes, and spinach. Nestle the chicken back in the skillet. Roast in the oven for 25-30 minutes until fully cooked. This is a simple yet tasty dish. Can I use boneless chicken? Yes, you can use boneless chicken. Boneless thighs or breasts work well. Adjust the cooking time, as boneless cuts cook faster. Keep an eye on the chicken to avoid drying it out. Check the internal temperature to ensure it's safe to eat. It should reach 165°F (74°C). What should I do if the chicken isn’t cooked through? If the chicken isn't cooked through, return it to the oven. Use a meat thermometer to check the temperature. If it’s below 165°F (74°C), cook for an extra 5-10 minutes. You can also cover the skillet with foil to keep moisture in. This helps the chicken cook evenly. Always ensure you check before serving. This blog covered everything you need for making a tasty One Pan Lemon Garlic Chicken. You learned the key ingredients, step-by-step cooking instructions, and helpful tips to get the best results. I shared great flavor and dietary variations, plus how to store and reheat leftovers. In my view, this dish is simple yet delicious. With the right techniques, you can impress anyone. Enjoy cooking and sharing this meal with family and friends.](https://therecipehatch.com/wp-content/uploads/2025/07/e6663c61-11ab-4e92-bfe1-6c731f94b533-300x300.webp)