Lemon-Garlic Boneless, Skinless Chicken Thighs

Name: Lemon-Garlic Boneless, Skinless Chicken Thighs
Total time: 35 min
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; ½ teaspoon salt; ½ teaspoon ground pepper; 4 (4.5 ounce) boneless, skinless chicken thighs, trimmed and patted dry

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Total: 35 minutes

Author : Julia Levy

Lemon-Garlic Boneless, Skinless Chicken Thighs

Ingredients

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1 small lemon, quartered3 tablespoons extra-virgin olive oil, divided1 tablespoon grated garlic2 teaspoons fresh thyme leaves, plus more for garnish½ teaspoon salt½ teaspoon ground pepper4 (4.5 ounce) boneless, skinless chicken thighs, trimmed and patted dry

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Instructions

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Step 1

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, garlic, thyme, salt and pepper. Add chicken and toss to coat. Let stand at room temperature, stirring occasionally, for 15 minutes.

Step 2

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.

Step 3

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.