This boneless, skinless chicken thigh recipe is lemony and bright with lots of savory garlic flavor. The chicken stays tender and juicy from the quick marinade. Serve this quick weeknight dinner with roasted vegetables and rice pilaf on the side.
Ingredients:
1 small lemon, quartered
3 tablespoons extra-virgin olive oil, divided
1 tablespoon grated garlic
2 teaspoons fresh thyme leaves, plus more for garnish
Preheat oven to 400°F. Juice lemon quarters into a large bowl (about 2 tablespoons juice); place the juiced lemon quarters in the bowl with the juice. Stir in 2 tablespoons oil, 1 tablespoon garlic, 2 teaspoons thyme, ½ teaspoon salt and ½ teaspoon pepper. Add 4.5 ounces chicken and toss to coat. Let stand at room temperature, stirring occasionally, for 15 minutes.
Heat a large ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon oil and swirl to coat the skillet. Remove the chicken from the marinade, reserving the marinade. Place the chicken, skinned-side down, in an even layer in the skillet. Cook, undisturbed, until browned, about 4 minutes. Flip the chicken. Pour the reserved marinade, including lemon pieces, over the chicken in the pan.
Transfer to the oven and bake until a thermometer inserted into the thickest portion of chicken registers 165°F, about 10 minutes. Serve drizzled with pan sauce. Garnish with additional thyme, if desired.
