Print

Creamy Lemon Herb Roasted Chicken Thighs

creamy lemon herb roasted chicken thighs - featured image
Print Recipe

A quick and easy recipe featuring crispy skin chicken thighs roasted with a bright, tangy lemon herb creamy sauce enhanced by olives and capers. Perfect for a comforting yet elegant dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 lbs / 1.3 kg)
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh thyme (or rosemary)
  • 1 large lemon, zested and juiced
  • 1 cup low sodium chicken broth (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 2 tablespoons drained capers
  • 1/2 cup pitted and halved green olives (kalamata or Castelvetrano)
  • Salt and freshly cracked black pepper, to taste
  • 1 tablespoon butter (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  3. Heat olive oil in an oven-safe skillet over medium-high heat. When shimmering, add chicken thighs skin-side down. Sear for 5-7 minutes without moving until skin is golden brown and crispy. Flip and cook the other side for 3 minutes.
  4. Remove chicken from the pan and set aside briefly on a plate.
  5. Lower heat to medium and add minced garlic to the pan. Stir for about 30 seconds until fragrant, being careful not to burn.
  6. Add chicken broth, lemon juice, and zest to the pan, scraping any browned bits off the bottom with a wooden spoon.
  7. Stir in capers, olives, and chopped herbs, then add heavy cream and butter if using. Let the sauce simmer gently for 3-5 minutes until slightly thickened and coats the back of a spoon.
  8. Return chicken thighs skin-side up to the skillet, nestling them into the sauce.
  9. Transfer the skillet to the preheated oven and roast for 20-25 minutes, until chicken registers 165°F (74°C) internally and sauce bubbles around the edges.
  10. Remove from oven and let rest for 5 minutes before serving. The sauce will thicken more as it cools.
  11. If the sauce is too thin after roasting, place the pan back on the stovetop over medium heat and simmer gently for a couple more minutes.

Notes

Patting the chicken dry is essential for crispy skin. Add cream after broth and lemon have reduced to avoid sauce separation. Let chicken rest after roasting to keep it juicy. For dairy-free, substitute heavy cream with canned coconut milk or almond milk cream. Sauce can be thickened on stovetop if needed after roasting.

Nutrition

Keywords: lemon herb chicken, roasted chicken thighs, creamy chicken recipe, olives and capers, easy dinner, weeknight meal, Mediterranean chicken

Find it online: https://tempotaste.com/creamy-lemon-herb-roasted-chicken-thighs-recipe-easy-and-perfect-for-dinner/