Lemon chicken thighs are my comfort food for cold winter nights or whenever I feel under the weather! Combine with some rice and veggies for a complete meal. Tastes good even the next day.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix garlic, brown sugar, thyme, rosemary, allspice, salt, and pepper together in a bowl. Pat chicken dry and rub with the spice mixture. Refrigerate for 30 minutes.

  • Heat olive oil in a skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until crisp, about 4 minutes. Flip. Pour chicken stock around the thighs. Squeeze juice of 1 lemon into the skillet. Slice the second lemon and arrange over the thighs.

  • Cover and simmer until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Discard lemon slices and serve.

Cook's Notes:

You can try using fresh herbs instead of dry (I haven't).

Adjust the amount of garlic and lemon juice according to your taste.

Nutrition Facts

268 calories; 18.4 g total fat; 66 mg cholesterol; 387 mg sodium. 9.9 g carbohydrates; 18.9 g protein; Full Nutrition