Ina Garten Lemon Chicken Thighs
Ina Garten’s Lemon Chicken Thighs are bone-in, skin-on chicken thighs roasted with olive oil, garlic, white wine, and fresh lemon slices. The high-heat roasting method ensures crispy skin while keeping the meat juicy, and the pan juices create a light yet flavorful sauce.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 1 lemon, zested and juiced
- 1 lemon, thinly sliced
- ½ cup dry white wine (or chicken broth)
- ½ cup chicken stock
- 2 tablespoons unsalted butter, cut into small cubes
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven – Set to 400°F (200°C).
- Season the chicken – Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
- Prepare the marinade – In a small bowl, mix olive oil, garlic, oregano, red pepper flakes, lemon zest, and lemon juice.
- Coat the chicken – Rub the marinade all over the chicken thighs, ensuring even coverage.
- Sear the chicken – In a large ovenproof skillet, heat olive oil over medium-high heat. Place the chicken skin-side down and sear for 3-4 minutes until golden brown. Flip and sear for another 2 minutes.
- Add liquids and lemon slices – Pour in the white wine and chicken stock. Scatter lemon slices around the chicken and dot with butter cubes.
- Roast the chicken – Transfer the skillet to the preheated oven and roast for 25-30 minutes until the internal temperature reaches 165°F (75°C).
- Garnish and serve – Remove from the oven, sprinkle with fresh parsley, and serve with pan juices.