Sheet Pan Lemon Garlic Butter Chicken Thighs
Experience the perfect balance of crispy skin and succulent meat with this high-protein sheet pan dinner. Utilizing bone-in, skin-on chicken thighs, this recipe employs high-heat roasting to develop a rich, golden texture, while an aromatic infusion of fresh garlic, vibrant lemon, and dried oregano provides a bright, savory finish. It is a simple, effective, and refined meal perfect for busy weeknights.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
1.5 lbs (680g) bone-in, skin-on chicken thighs
2 large lemons, thinly sliced
4 cloves garlic, minced
3 tbsp (42g) butter, melted
1 tsp (2g) dried oregano
Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C).
Pat each chicken thigh thoroughly dry with paper towels to ensure crispy skin.
Place the chicken thighs on a large sheet pan, skin side up.
In a small bowl, whisk together the melted butter, minced garlic, dried oregano, salt, and pepper.
Brush the garlic butter mixture evenly over the chicken thighs.
Arrange the lemon slices around and between the chicken thighs on the sheet pan.
Roast for 30 minutes, or until the chicken skin is golden brown and the internal temperature reaches 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving.
Notes
Ensure chicken is patted completely dry for the crispiest skin result. For a dairy-free variation, substitute the butter with high-quality extra virgin olive oil. Leftovers can be stored in an airtight container for up to 3 days.