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One-Pot Lemon Garlic Braised Chicken Thighs

lemon garlic braised chicken thighs
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Crispy-seared, lemon-and-garlic–perfumed chicken thighs that finish fall-apart tender in one trusty Dutch oven.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (1.8–2 lb / 800–900 g)
  • 1 ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 Tbsp olive oil
  • 1 large onion, thinly sliced
  • 6 garlic cloves, smashed
  • 1 tsp dried oregano —or 2 tsp fresh
  • 1 tsp minced fresh rosemary —or ½ tsp dried
  • Zest of 1 lemon
  • ½ cup (120 ml) chicken broth
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp honey (optional, for balance)
  • Garnish – chopped parsley & lemon wedges

Instructions

  1. Pat chicken dry; season with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high. Sear thighs skin-side down 5–7 min until deeply browned; flip and cook 2–3 min more. Transfer to a plate.
  3. Lower heat to medium. Sauté onion 4–5 min until edges bronze. Stir in garlic, oregano, and rosemary for 30 sec until fragrant.
  4. Deglaze with broth, lemon zest, and juice, scraping up brown bits. Swirl in honey if using; simmer 1 min.
  5. Return chicken skin-side up; liquid should come halfway up. Cover and braise on the gentlest simmer (or 325 °F oven) 20–25 min until 175 °F at thickest point.
  6. Uncover; simmer 5–8 min to thicken. Broil 2–3 min for extra crackle.
  7. Serve thighs with sauce spooned over; shower with parsley and pass lemon wedges.

Notes

Liquid halfway up keeps meat juicy while preserving skin crunch. Finish under the broiler for show-stopping crackle.

Nutrition

Keywords: lemon garlic chicken thighs, one pot chicken, braised chicken, weeknight dinner

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