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Lemon chicken thighs in skillet.

Crispy Lemon Chicken Thighs

These Lemon Chicken Thighs with crispy, salty skin, an acidic lemon kick, and always-moist thigh meat are a total winner of a chicken dinner that will only take you 5 to 10 minutes of prep time.
Course Dinner, Main Course
Cuisine American
Prep Time 7 minutes
Cook Time 22 minutes
Resting Time 5 minutes
Total Time 34 minutes
Servings 4
Calories 242kcal
Author Tracy


Special Equipment

Lemon Chicken Thighs

  • 1 lemon washed
  • 4 to 8 bone-in, skin-on chicken thighs*
  • Salt and pepper
  • Ground thyme
  • 1 tablespoon olive oil


  • Preheat oven to 425°F.
  • Slice half of the lemon into thin slices and set slices and remaining uncut half aside.
  • Pat chicken thighs dry and sprinkle both sides with salt, pepper, and a light dusting (about 1/4 teaspoon total) of thyme.
  • In a large oven-safe skillet, heat oil over medium-high heat. Once hot, swirl oil around the pan so that it is completely coated. Place thighs in the skillet skin-side down, and cook until well-browned and crispy, about 4-6 minutes.
  • Remove from heat and flip chicken thighs. Nestle lemon slices in the pan between the chicken pieces and squeeze juice from remaining lemon half over the chicken.
  • Bake for 15 to 20 minutes (longer for very large thighs), until an instant-read thermometer inserted into the center of the thighs reads 165°F.
  • Remove from oven, allow to rest for 5 minutes. Serve and enjoy!


*If you don't own an oven-safe skillet, you can transfer the thighs to a lightly greased baking sheet after browning.
*Serve 2 thighs per person for small thighs, 1 thigh for very large thighs, particularly if serving with a substantial side.


Calories: 242kcal