clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Roasted Chicken Thighs

  • Author: Kelsey Nixon
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


  • ¼ cup Olive oil (divided)
  • 8 chicken thighs (bone in, skin on)
  • 1 teaspoon crushed fennel seeds
  • 4 garlic cloves (smashed)
  • 1 bunch fresh thyme
  • 2 lemons (1 thinly sliced, 1 juiced)
  • ½ cup chicken broth
  • Kosher salt and freshly ground black pepper (to taste)


  1. Heat a 12-inch cast iron skillet over medium-high heat with 2 tablespoons of olive oil. Season the chicken with crushed fennel seeds, salt, and pepper. Place into hot pan, skin side down and cook for about 3-4 minutes. Once golden, flip and cook another 3 minutes. Remove to a plate, add remaining oil, brown remaining thighs and remove to plate.
  2. To the cast iron skillet, add smashed garlic cloves, thyme, juice of 1 lemon, lemon slices, and broth. Season with salt, pepper and bring to a simmer. Add chicken thighs back to cast iron, allow to simmer an additional 5-7 minutes or until an internal temperature of 175°F is reached.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes

Keywords: chicken, lemon