Lemon-Garlic Chicken Thighs

Total Time:
1 hr 10 min
10 min
1 hr

4 servings


Preheat the oven to 350 degrees F.

Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.

Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.

In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.

Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.

While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.

To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.

View All

Cooking Tips
Loading review filters...

    143 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    I have made a lot of Lemon Chicken recipes over the years but this one is by far the best I have ever had! This was absolutely delish! I served over rice since I didn't want pasta. We were all practically licking the plates. Cooked in my dutch oven and worked just perfect!
    Awesome! This is a keeper the flavors were on time. I did not use 30 garlic cloves, but 10 instead most of them were large I also sliced some red, orange and yellow peppers and cooked with the onions. Then added a little lime juice with the lemon juice and used 2 bay leaves. I seasoned the flour with some of everything in pantry.
    My husband surprised me with this dish for dinner. Delicious!! He only used 6 cloves of garlic. Even our picky 16-year old ate every bite!
    I was worried because of all the garlic, I tasted the sauce before adding the chicken, and it was very lemony and a bit spicy. I was so worry my 6 year old would not be able to eat it. I was so wrong, my entire family loved it, I served it with brown rice because we had spaghetti the previous night, it was so delicious! It's a keeper!
    So tasty and so good! it's easy to put together and quick as well. Could easily serve this to guest and they'd think you'd been cooking all day long. I halved the recipe and used only 3 large organic garlic cloves....much less that suggested, but still so delicious. Highly recommend!
    This dish is absolutley delish!!! Big favorite with my family.
    I made a modification with the seasoning of the chicken. I used lemon pepper and it was fantastic! Even better than the salt and pepper. I've made this recipe at lease 5 times since I wrote the 1st review and its is still AWESOME.
    this was AWESOME!!! I didn't have enough garlic the last time, but I didn't really miss it. It's gonna taste so much better with the actual garlic amount!! I also substituted EVO for the butter. I am gonna do this recipe again tonight with legs though. I did cook them long enough to take the bones out, and used it as a sauce (similar to spaghetti I mixed the angel hair into it and OH MY GOODNESS! So good...and even better the next day! The sauce was way too good not to keep this FOREVER. I think I'll buy chicken just for this recipe! 
    I made a modification with the seasoning of the chicken. I used lemon pepper and it was fantastic! Even better than the salt and pepper. I've made this recipe at lease 5 times since I wrote the 1st review and its is still AWESOME.
    Tasty and easy. The measurements for this recipe were right on the money, no tweeking needed. I did however, as I always do, removed the skin. This could be made on stovetop too. I used 4 lemons to get 1/2 cup, I didn't feel it was too much. If you are making this for company and worried it is too much, cut back to 3 lemons. I do not however find pasta a good side to this. I made it the second time with rice and it was better bc this dish is one with a gravy more than a sauce. The garlic melts into little buttery nuggets during the cooking process, so don't be afraid of garlic when it's cooked a long time like this. I prepped the dish early In day, and when dinner was due, I just popped it in oven for the allotted time. A good make-ahead meal.
    I follow the recipe just as it is, and it was delicious! To me, the amount of garlics and lemon juice are just perfect! Not too garlicky or lemony! Just perfect! My husband asked me to save this recipe on my recipe book and I certainly will!
    My husband loved it and said it was definitely a "repeat recipe"! I was suspicious of using so many garlic cloves, but they "stewed" while in the oven and the flavor was definitely there but not biting. I didn't have a lid for my pan, so just covered it tightly with foil; worked great! I'll probably experiment next time with more chicken broth/lemon juice, etc. to get more of that delicious sauce!
    This was very tasty and absolutely fabulous! I used boneless skinless chicken thighs. I also baked it for 1 1/2 hour longer on 300* for tender fall apart chicken. I removed the lid the last half hour. I will definitely be making this dish again.
    This came out excellent. I didn't use flour because we are doing a low-carb diet. I added just a little butter to the oil when I browned the chicken. The chicken came out really moist and tasty. If we were eating pasta, the sauce/gravy that formed in the bottom of the pan would have been great on some angel hair! Other than chopping and smashing all the garlic, the recipe was super easy. I made it for a week night meal and we will be adding this to the rotation.
    I love this recipe and make it often. I have been tempted to use skinless thighs, but the fat from the skin creates this delicious sauce. I just trim the extra fat from the meat after it is done cooking. This dish is always a winner and it freezes well if you have extras.
    Mine did not turn out well at all...it tasted of watery lemon and garlic juice-like. ick! bummed I did not have the experience everyone else did!
    Very tasty, and so happy no butter is called for! I will definitely make this again. I used boneless thighs and it turned out great. I tried the sliced potatoes instead of pasta as suggested by another reviewer (cooking them in a little canola oil with salt and pepper for 10 minutes, then adding them to the pan with the chicken just prior to placing it in the oven. I also used canola oil in place of olive oil as this oil does better with searing at high temperatures. Will definitely make this again.
    This recipe is awesome. My family loved it... Would highly recommend it..
    I also used boneless chicken thighs. So easy to follow the recipe! Absolutely amazing!!!!!!!
    Turned out really yummy. I used Boneless skinless thighs, and it was still full of flavor. Easy to make and really yummy to eat. Everyone loved it!
    Delicious! My mother had me over for dinner and made this. She took the skin off the thighs to reduce calories. We all loved it!
    made this recipe it was awsome i also cut up and added some potatoes fried them for 10 min first drained from oil and baked in with the chicken and served it with arugula salad not pasta it was so delicious will defenately make it again the same way i did...it was not heavy or sweet like some other reviews i read on here..mine came out perfect...but i am also a great cook as well... italian born i was thought by the best at age 5.. and so i can figure out and change up the recipe or make up one to my liking with no problem and always have had great great results....so try this recipe u will love it..good luck..thanks emeril
    Chicken was delicious, but the sauce was too sweet for me. Could be my Spanish heritage (Grandma didn't do sweet or maybe I over sweat the onions. I cut the recipe in half. If I were to do it again, I'd reduce the amount of onions and kick up the lemon juice.
    This was a really yummy!! I didn't have enough thighs so I added wings n it was as good as the thighs. My opinion u can use any part of the chicken u please to use. N that goes with the pasta . I didn't change a thing but just added mushrooms! Definitely will cook this again!
    This one is going into the regular rotation! Served with fresh pasta, this was a very tasty dish. Thanks, Emeril!
    Yummmmy this was delish...I can not believe how good this was,it was the best lemon chicken dish I have ever had anywhere...anytime!!! Will make this a weekly feature at my house. Excellent!!!
    This recipe was amazing, so flavorful and ingredients were inexpensive. Budget friendly.
    This was an instant hit! I only had 3 bone-in chicken thighs thawed and was looking for something tasty that didn't require a trip to the store. So I had to scale the recipe back. But the only other change I made was to remove the skin and fat. It was bright, spicy and delicious. My picky 9yr old son loved it! I might try adding mushrooms and wine the next time.
    so good easy cheap and a hit with the family
    so so so so yummy! am moving soon and need to kill off random ingredients hanging around the kitchen...therefore, used lime juice instead of lemon, increased the amount of chicken broth, and altered the spices to use cayenne pepper instead of crushed red pepper...it was so good! Chicken was very moist and tender. Not at all oily
    Really delicious. Even better the second day. I'll be keeping this recipe handy.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Grilled Citrus Marinated Chicken Thighs

    Recipe courtesy of Dave Lieberman