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- 4 chicken thighs, bone-in and skin-on - 2 tablespoons olive oil - 3 cloves garlic, minced - Zest and juice of 1 large lemon - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 1 cup chicken broth - 2 cups fresh baby spinach - 1 cup cherry tomatoes, halved In this dish, chicken thighs bring a rich flavor and juicy texture. I use bone-in, skin-on thighs for the best results. Olive oil adds depth, while garlic gives a bold taste. The lemon zest and juice brighten the dish, making it fresh and vibrant. Dried thyme and oregano add herbal notes, balancing the flavors perfectly. The chicken broth keeps everything moist and adds more flavor. Fresh baby spinach wilts down nicely, adding color and nutrients. Cherry tomatoes burst with sweetness, complementing the savory chicken. - Fresh parsley - Additional spices For a pop of color, sprinkle fresh parsley on top before serving. You can also add your favorite spices for extra zing. Try a pinch of red pepper flakes for heat or smoked paprika for depth. - Preheat your oven to 400°F (200°C). This step helps the chicken cook well. - Season the chicken thighs with salt, pepper, thyme, and oregano. Make sure to coat all sides. - Sear the chicken thighs skin-side down in a hot skillet with olive oil. Cook for 5-7 minutes. This gives the skin a nice, crispy texture. Then, flip and cook for another 3 minutes. - Add minced garlic to the skillet. Sauté it for about 30 seconds until fragrant. Mix it with the chicken juices to enhance the flavor. - Pour in the chicken broth and add lemon zest and juice. Stir gently to mix the flavors. - Arrange fresh spinach and halved cherry tomatoes around the chicken. They will add color and taste. - Bake in the oven for 25-30 minutes. Check the chicken’s internal temperature. It should reach 165°F (75°C). - Once done, take the skillet out and let it rest for a few minutes. This helps the juices settle. - Sprinkle freshly chopped parsley on top before serving. It adds a fresh touch to your dish. For more details, refer to the Full Recipe. To get the best chicken, start with searing. Heat the olive oil in the skillet until it shines. Place the chicken skin-side down and let it cook for 5-7 minutes. This browning gives a nice crust. Flip and sear the other side for another 3 minutes. Resting the chicken is key. After baking, let it sit for a few minutes. This helps the chicken stay juicy inside. Boost the dish with spices. Try adding paprika or crushed red pepper for heat. These spices add depth to the lemon and garlic. Layer flavors by using chicken broth. It enriches the sauce and makes it savory. The broth also helps the chicken cook well, keeping it moist. Serve your chicken straight from the skillet for a cozy feel. You can plate it with spinach and tomatoes for a colorful look. Drizzle some pan juices over the top. To finish, add fresh parsley as a garnish. This adds color and a fresh taste that brightens the dish. For the full recipe, check out the detailed steps provided. {{image_4}} You can change herbs to mix flavors. Instead of thyme, use rosemary. Swap oregano for basil. Fresh herbs bring bright tastes. Just use three times more fresh herbs than dried ones. Add seasonal veggies for more color and taste. Try bell peppers, zucchini, or asparagus. These veggies roast well and add nutrition. Think about what's fresh in your market to inspire your dish. You can make this meal gluten-free easily. Just use a gluten-free chicken broth. For a low-carb option, skip the tomatoes and focus on the spinach. Both changes keep the dish tasty and healthy. For the full recipe, check out the details above! To store leftovers, let the chicken cool first. Place the chicken and veggies in an airtight container. This helps keep moisture in and air out. Store it in the fridge for up to three days. To keep freshness, use the container that seals tightly. This will prevent the chicken from drying out. You can freeze cooked chicken for longer storage. Cut the chicken into pieces and place them in freezer bags. Squeeze out as much air as you can. Label the bags with the date. For best taste, use it within three months. To thaw, move the chicken to the fridge overnight. For a quick option, you can also use cold water. Just seal it in a bag and submerge it in cold water. To reheat, use the oven for the best taste. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This will keep it moist. Heat for about 20 minutes or until warm. You can also use a microwave, but be careful. Microwaving can dry out the chicken quickly. To avoid this, add a splash of broth or water before heating. To make One-Pan Lemon Garlic Chicken, follow these steps: 1. Preheat your oven to 400°F (200°C). 2. Heat olive oil in a large skillet. 3. Season chicken thighs with salt, pepper, thyme, and oregano. 4. Sear the chicken, skin-side down, for 5-7 minutes. 5. Flip the chicken and cook for 3 more minutes. 6. Add minced garlic and sauté until fragrant. 7. Pour in chicken broth, lemon zest, and juice. 8. Add spinach and cherry tomatoes around the chicken. 9. Bake for 25-30 minutes until the chicken reaches 165°F (75°C). This method creates a savory dish with tender chicken and bright flavors. You can find the Full Recipe in the article for detailed steps and timings. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Just reduce the baking time by about 10 minutes. Make sure to check for doneness. Boneless chicken will be juicy and flavorful, too. Many sides go well with One-Pan Lemon Garlic Chicken. Here are some ideas: - Rice or quinoa to soak up the sauce. - Roasted vegetables for added flavor. - A fresh salad for a light touch. - Garlic bread for a comforting side. These options will complement the dish nicely. To ensure your chicken is cooked through, check its internal temperature. Use a meat thermometer to confirm it reaches 165°F (75°C). This step is vital for food safety. If you do not have a thermometer, make sure the juices run clear and the meat is no longer pink inside. This blog post covered all you need to make One-Pan Lemon Garlic Chicken. We talked about the ingredients, cooking steps, and tips for perfect flavor. You can switch up herbs and vegetables to fit your tastes. Remember to store leftovers properly or freeze them for later. With this dish, you get simple steps and a tasty result. Cooking can be fun and fulfilling. Enjoy your meal and impress your family and friends with this great recipe!

One-Pan Lemon Garlic Chicken

Discover the delicious One-Pan Lemon Garlic Chicken Delight that will transform your dinner routine! This easy recipe combines perfectly seared chicken thighs, vibrant cherry tomatoes, and fresh spinach, all infused with zesty lemon and garlic flavors. In just 50 minutes, you can serve a mouthwatering meal that's sure to impress. Click through for the full recipe and learn how to create this delightful dish in one simple pan!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

3 cloves garlic, minced

Zest and juice of 1 large lemon

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

1 cup chicken broth

2 cups fresh baby spinach

1 cup cherry tomatoes, halved

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C). This step ensures that your chicken cooks evenly and thoroughly.

    In a large, oven-safe skillet, warm the olive oil over medium-high heat until shimmering. While the oil is heating, season your chicken thighs generously with salt, pepper, thyme, and oregano, ensuring all sides are coated.

      Carefully place the chicken thighs, skin-side down, into the hot skillet. Sear for about 5-7 minutes or until the skin is beautifully golden brown and crispy. Using tongs, flip the chicken and let it cook for an additional 3 minutes to brown the other side.

        Once the chicken is browned, add the minced garlic to the skillet. Sauté for about 30 seconds, mixing it with the chicken juices, until the garlic becomes fragrant but not browned.

          Pour the chicken broth into the pan, then add the lemon zest and juice. Stir everything gently to combine, allowing the flavors to mingle and the broth to warm.

            Carefully add the fresh baby spinach and halved cherry tomatoes around the chicken thighs in the skillet, creating a colorful arrangement. The spinach will wilt beautifully while baking.

              Transfer the skillet to your preheated oven and bake for 25-30 minutes. The chicken should have an internal temperature of 165°F (75°C) when fully cooked.

                Once cooked, remove the skillet from the oven. Allow it to rest for a few minutes to let the juices redistribute within the chicken.

                  Before serving, sprinkle freshly chopped parsley over the dish for a burst of color and fresh flavor.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: For a rustic and inviting look, serve the chicken directly from the skillet. Alternatively, plate the chicken thighs alongside the wilted spinach and juicy tomatoes, drizzling some of the flavorful pan juices on top to enhance the presentation and taste.