Crispy Lemon and Thyme Chicken


Good weeknight meal. Quick and easy to make along with being delicious.

Whenever cooking chicken I prefer chicken thighs. Dark meat is harder to overcook. I always have a more tender and juicy piece of chicken than if I used breast meat.

This was a Pinterest find. Original link with step by step pictures here:

Effort: Low. Specially if you used boneless skinless thighs

Time: 30-40 minutes

Amount: 3-4 servings depending on how many thighs you use. 


You need this:

  • 6-8 thighs. Either boneless skinless (I recommend) or boned and then bone removed.
  • 1 Tbl freshly chopped thyme
  • 1 lemon – juiced (the original recipe calls for lemon zest but I didn’t use it. It’s already lemony enough)
  • 2 cloves garlic minced (I have a big container of pre-minced garlic in my freezer and estimate what 2 cloves would be.)
  • 2 Tbl olive oil
  • 2 Tbl butter
  • 1 tsp salt
  • 1/4 tsp pepper

Do this:

  1. Place the chicken thighs in a large bowl along with the thyme, lemon juice, garlic, oil, salt and pepper.
  2. Mix thoroughly.
  3. Melt the butter in a large skillet over medium-high heat.
  4. Place your thighs in the pan (One layer please. No overlap.)
  5. Cook for 7-8 minutes.
  6. Flip and cook for about 3 more minutes or until chicken is fully cooked.
  7. Serve with broccoli or any side you like.
  8. Enjoy!




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