Go Back
–+ servings

Crispy Cast-Iron Lemon Herb Chicken Thighs

Shatteringly crisp golden skin, succulent chicken thighs basted in a luxurious garlic butter pan sauce with fresh rosemary, thyme, and caramelized lemon slices in just 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean Comfort
Ingredients Method

Ingredients
  

Chicken & Seasoning
  • 4 large bone-in, skin-on chicken thighs (about 2 lbs)
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp extra virgin olive oil
Garlic Lemon Herb Pan Sauce
  • 5 cloves fresh garlic, smashed
  • 1 medium fresh lemon, sliced into rounds
  • 2 tbsp freshly squeezed lemon juice
  • 1/3 cup low-sodium chicken bone broth
  • 2 tbsp unsalted butter, cubed
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Method
 

Sear & Render Skin
  1. Pat chicken thighs completely dry with paper towels. Season both sides with kosher salt, black pepper, and garlic powder.
  2. Heat 1 tbsp olive oil in a 12-inch cast-iron skillet over medium heat. Place chicken thighs skin-side down; cook undisturbed for 12-14 minutes until the fat renders and the skin is deeply golden and blistered.
Add Aromatics & Baste Pan Sauce
  1. Flip thighs skin-side up. Spoon off excess rendered fat leaving 2 tbsp in pan. Scatter smashed garlic cloves, lemon slices, rosemary, and thyme sprigs around the chicken; cook 6-8 minutes until chicken reaches 170°F.
  2. Pour bone broth and lemon juice into pan around chicken. Swirl in cold butter cubes until emulsified into a glossy sauce. Baste lemon herb butter over meat around crispy skin for 2 minutes before serving.

Tried this recipe?

Let us know how it was!