Lemon Herb Chicken

One pan lemon chicken with fresh thyme

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This easy one pan lemon thyme chicken. Everyone will be be going back for seconds.


  • 2 lbs chicken thighs (56 pieces, cleaned and rinsed)
  • 2 tbsp canola oil
  • ½ tsp sea salt
  • 1 tsp Goya adobo seasoning
  • 1 tsp paprika
  • 1 tbsp butter
  • ⅛ tsp ground black pepper
  • 1 cup chicken broth (kept warm)
  • 1 whole lemon (1/2 sliced, ½ juiced)
  • 2 fistfuls fresh thyme (divided in two)
  • 4 cloves garlic (chopped)


  1. Preheat oven to 350˚F.
  2. In large pan add canola oil and heat to medium setting.
  3. While oil is heating season chicken with salt, pepper, adobo and paprika.
  4. Brown chicken in hot pan skin side down, at medium high heat, flipping once.
  5. Remove chicken. Lower heat and add lemon juice and chicken broth to deglaze pan using a spatula to scrape up extra bits at bottom of pan.
  6. Add garlic, butter and 1/2 of thyme. Return chicken to pan.
  7. Top with lemon slices and other half of fresh thyme.
  8. Place covered pan in oven and cook an additional 20- 25 min or until juices run clear.
  9. Reserve juices from pan for serving over chicken.