Crispy Skinned Chicken Thighs with Lemonherb Pan Sauce

How to Make Chicken Thighs Crispy Skin Lemon Herb Magic

By Chef BakerJuly 1, 2025

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4.48 (25 Ratings)

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Recipe Introduction

Craving Crispy Chicken?

Remember those nights when you just NEED something comforting? Well, let's talk how to make chicken thighs that'll knock your socks off.

Honestly, are you looking for chicken thigh recipes ? I've got a winner! Get ready for juicy chicken with a bright lemon herb twist! It's what Sunday dinner dreams are made of.

A Slice of French Inspired Comfort

This Crispy Skinned Chicken Thighs with Lemon Herb Pan Sauce recipe is a nod to classic French flavours. Think rustic bistro cooking.

It's easier than you think and elevates the humble chicken thigh. This recipe is an easy chicken thigh recipe , taking only 45 minutes to make 4 servings.

Why You'll Obsess Over These Thighs

The amazing things about this chicken thigh recipe baked is crispy skin and a bright sauce. The Lemon Herb Chicken Thighs are also packed with protein.

It's perfect for a weeknight meal or impressing guests. Plus, it's WAY healthier than takeaway. I swear it's like a warm hug on a plate!

Let's Talk Chicken Thigh Ingredients

For the juicy chicken thigh recipe , you'll need 4 bone-in, skin-on chicken thighs. We're talkin' proper, you know? Don't forget some olive oil, salt, pepper, garlic powder, and onion powder.

This'll give the bird a flavour bomb, for the crispy chicken thigh recipe you will also need butter, shallot, white wine, chicken broth, lemon juice, parsley, thyme, chives, honey, and Dijon mustard.

This sauce makes the dish.

Ingredients & Equipment: How To Make Chicken Thighs the Easy Way

Crispy Skinned Chicken Thighs with Lemonherb Pan Sauce presentation

Right then, let's get down to brass tacks. To nail these crispy skinned chicken thighs , you don't need fancy pants equipment.

Just the basics, innit? First, let's talk about the shopping list. It's a right good 'un, I promise. Learning how to make chicken thighs just got easier.

Main Ingredients for Cracking Chicken Thigh Recipes

Chicken Thighs : 4 bone-in, skin-on, each about 6-8 oz (170-225g) . Get good quality, yeah? The skin should look plump and not too pale. Think proper bone-in chicken thigh recipes .
Olive Oil: 1 tbsp (15 ml) .
Salt: 1 tsp (5g) . Sea salt, if you're feeling posh.
Black Pepper: 1/2 tsp (2.5g) , freshly ground, mind.
Garlic Powder: 1/2 tsp (2.5g) .
Onion Powder: 1/4 tsp (1.25g) .
Unsalted Butter: 1 tbsp (14g) .
Shallot: 1 small, finely minced (about 2 tbsp ).
Dry White Wine: 1/4 cup (60 ml) . Sauvignon Blanc is decent.
Chicken Broth: 1/4 cup (60 ml) . Low sodium is best.
Lemon Juice: 2 tbsp (30 ml) , fresh, always fresh.
Fresh Parsley: 1 tbsp (15 ml) , chopped.
Fresh Thyme: 1 tbsp (15 ml) , leaves only.
Fresh Chives: 1 tbsp (15 ml) , chopped.
Honey or Maple Syrup: 1 tbsp (15 ml) . Adds a bit of sweetness.
Dijon Mustard: 1 tbsp (15 ml) . Proper kick this.

Honestly, Juicy Chicken Thigh Recipe can be so simple. The quality of the ingredients will shine through.

Seasoning Notes for Lemon Herb Chicken Thighs

Garlic powder and onion powder give a lovely base. Don't skip 'em! Fresh herbs are key for the pan sauce, but dried can work in a pinch.

Think a crispy chicken thigh recipe relies on seasoning, so don't be shy.

Equipment Needed For Skillet Chicken Thighs Recipe

Large cast iron skillet (or oven safe skillet). My cast iron skillet is always there for my Pan-Seared Chicken Thighs .
Instant read thermometer. Get one if you haven't. It's a game changer. 165° F ( 74° C) is your target.
Tongs. For flipping those Baked Chicken Thighs without making a mess.

If you don't have a cast iron, any oven safe skillet will do. No thermometer? Just make sure the juices run clear when you poke it with a knife.

(But seriously, get a thermometer!)

So there you have it. Easy peasy, lemon squeezy. Get these bits and bobs together and you're well on your way to restaurant worthy chicken thighs.

The next step to learning how to make chicken thighs is the directions.

Cooking Method: Crispy Skinned Chicken Thighs with Lemon Herb Pan Sauce

Right, let's talk chicken thighs . Honestly, they're the unsung heroes of the poultry world. Forget dry chicken breast. This is all about juicy meat and crispy skin.

Plus, it is super easy how to make chicken thighs taste amazing! I'm going to show you how to make chicken thighs so good, you'll want to lick the plate.

No joke.

Prep Steps: Get Your Ducks in a Row (or Your Chickens in a Pan)

First things first, mise en place , darlings. It's just a fancy way of saying get everything ready. Pat your 4 bone-in, skin-on chicken thighs dry with paper towels.

Mix together 1 tsp salt , 1/2 tsp black pepper , 1/2 tsp garlic powder , and 1/4 tsp onion powder .

Rub this all over those thighs. Time saving tip: Do this ahead of time, like an hour or two. The flavour deepens!

step-by-step to Golden Perfection:

Heat 1 tbsp olive oil in a large cast iron skillet over medium high heat. Make sure the pan is HOT, hot, hot!
Place those chicken thighs skin side DOWN in the skillet.
Sear the chicken thighs, undisturbed, for 8- 10 minutes . That's right, don't touch them!
Flip the chicken thighs and cook for another 5- 7 minutes .
Check the internal temperature. It needs to be 165° F ( 74° C) . Use an instant read thermometer.
Rest the chicken for about 5 minutes to help keep the juices in.
Remove and make the pan sauce.
Serve right away and enjoy your Juicy Chicken Thigh Recipe .

Pro Tips: Secrets from My Kitchen (and a French Chef or Two)

Okay, listen up. Don't crowd the pan! If you can't fit all 4 chicken thighs comfortably, cook them in batches.

Trust me on this one. Another tip? Don't be shy with the seasoning. The Crispy Chicken Thigh Recipe is nothing without flavour!.

One more thing: Don't be afraid of a little smoke when you are learning how to make chicken thighs . That's how you get that amazing Crispy Chicken Thigh Recipe skin.

If you see the smoke a lot try to lower the temperature, but remember, the flavor is the key. So, there you have it.

Bon appétit ! Or as we say in Yorkshire, "Nowt wrong wi' that!". Enjoy your Easy Chicken Thigh Recipes .

Recipe Notes: Let's Talk Chicken Thighs!

Alright, so you're about to dive into how to make chicken thighs like a pro. Honestly, even if you've never cooked chicken before, this Crispy Skinned Chicken Thighs recipe is foolproof.

I mean, I messed it up the first time I tried it. You know? I didn't dry the skin enough, and it steamed instead of getting crispy.

Lesson learned! Let's go through some things that'll help make it a success.

Serving Suggestions That'll Wow

Okay, presentation. Important, right? Plating these Juicy Chicken Thigh Recipes can be pretty simple. Picture this: chicken thigh glistening with that lemon herb pan sauce, nestled next to some vibrant green broccoli.

Boom. Instant restaurant quality meal.

As for sides, I reckon some roasted potatoes would be perfect. Or how about creamy mashed potatoes? A fresh green salad works a treat too.

Drinks wise, a crisp white wine like a Sauvignon Blanc goes beautifully or even just a nice cold glass of lemonade.

Storage: Keep That Chicken Delicious

Right, so you've got leftovers. Lucky you! Pop those Baked Chicken Thighs into an airtight container and they'll be good in the fridge for up to 3 days.

I reckon the sauce keeps them moist!

Freezing isn't really my fave for this recipe, as the skin loses some of its crispiness. But if you must, wrap them individually in cling film, then foil, and they'll last for about a month.

When reheating, I honestly just whack them in the oven at 350° F ( 175° C) until they're warmed through.

Maybe 15- 20 minutes.

Variations: Let's Get Creative with Chicken Thigh Recipes Baked

Fancy a bit of spice? Throw a pinch of red pepper flakes into the seasoning. Bang! Instant heat. Got someone who's gluten-free coming over? Just make sure your chicken broth is gluten-free.

Seasonally, consider playing around with the herbs. Lemon Herb Chicken Thighs are amazing in spring and summer. In autumn or winter, try swapping the lemon for orange and adding some rosemary for a warmer flavour.

Nutrition: Simple and Straightforward

Each serving clocks in at around 450 calories. You're getting a whopping 40g of protein, which is great for building muscle and keeping you full.

About 28g of fat too, which helps make those thighs juicy! There is only about 5g of carbs. Easy Chicken Thigh Recipes for the win.

Remember, chicken is a fantastic source of lean protein and essential nutrients. This recipe uses fresh herbs, which add antioxidants and flavour without piling on the salt or sugar.

So there you have it! Some handy notes to help you nail this Skillet Chicken Thighs Recipe . Don't be afraid to experiment and have fun.

And if you mess up? So what! That's how you learn. Now go get those Bone-In Chicken Thigh Recipes cooked!

Juicy Chicken Thigh Recipe The Ultimate Crispy Guide

Frequently Asked Questions

How do I make chicken thighs extra crispy? I want that proper "crunch"!

Crikey, getting that crispy skin is all about moisture control! First, pat those chicken thighs completely dry with paper towels before seasoning. Second, make sure your skillet is ripping hot before adding the chicken skin side down, and don't move them!

Let them sizzle undisturbed for a good 8-10 minutes to achieve maximum crispiness. Think of it like making proper roast potatoes - dry and hot is the way to go!

Can I use different herbs in the lemon herb pan sauce? I'm not a massive fan of thyme.

Absolutely! Feel free to swap out herbs to your liking. Rosemary, oregano, or even a bit of sage would be lovely additions or substitutions. Just remember that some herbs have stronger flavors than others, so adjust the amounts accordingly.

Think of it like changing the playlist at a party tailor it to your taste!

How to make chicken thighs in advance? Can I prep anything beforehand?

You certainly can! You can season the chicken thighs up to 24 hours in advance and store them in the fridge. This actually helps the salt penetrate and tenderize the meat. You can also chop the shallots and measure out the herbs for the pan sauce. When it's time to cook, you'll be halfway there!

Just like prepping your sandwiches the night before a picnic.

What's the best way to store leftover chicken thighs? And how long will they last?

Store leftover chicken thighs in an airtight container in the fridge. They'll be good for up to 3-4 days. To reheat, you can use the microwave, oven, or skillet. If using the oven or skillet, add a splash of water or broth to keep them from drying out.

Just like saving that leftover Sunday roast for a cheeky Monday lunch.

What internal temperature should chicken thighs be to be safely cooked?

To ensure the chicken thighs are safely cooked, use an instant read thermometer and insert it into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C). Remember, food safety first wouldn't want a dodgy tummy after all that effort!

I only have boneless, skinless chicken thighs. Can I still use this recipe? How will it change things?

You can indeed use boneless, skinless chicken thighs, but the cooking time will be significantly shorter, and you won't get that crispy skin. Reduce the searing time to about 3-4 minutes per side, and monitor the internal temperature closely.

You might also want to add a touch of olive oil to the pan to prevent sticking. The pan sauce will still be delicious, though! Boneless chicken thigh can be considered to be slightly easier to cook for the beginner cook.