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When it comes to quick yet satisfying dinners, few dishes can compete with Golden Chicken Thighs with Lemon Butter Sauce. This recipe stands out not only for its remarkable flavor profile but also for its simplicity, making it a perfect choice for busy weeknights. Imagine biting into succulent chicken thighs with crispy skin, all enveloped in a zesty, buttery sauce that elevates the dish to new culinary heights. Whether you're preparing a meal for your family or looking to impress guests with minimal effort, this recipe offers a delightful experience that is sure to please.

Golden Chicken Thighs with Lemon Butter Sauce

Discover the perfect weeknight dinner with Golden Chicken Thighs with Lemon Butter Sauce. This easy recipe features succulent chicken thighs cooked to golden perfection and paired with a zesty butter sauce infused with garlic and fresh herbs. Ideal for busy nights, this dish balances rich flavors with refreshing lemon notes, ensuring a satisfying meal for your family or guests. Enjoy a culinary experience that's both delicious and simple to prepare!
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Ingredients
  

4 bone-in, skin-on chicken thighs

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Zest of 1 lemon

Juice of 2 lemons

4 tablespoons unsalted butter

1/2 cup low-sodium chicken broth

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Set your oven to 425°F (220°C) to ensure it’s hot and ready for roasting.

    Prepare the Chicken: Use paper towels to pat the chicken thighs dry thoroughly. This helps achieve a crispy skin. Generously season both sides of the chicken with salt and freshly ground black pepper.

      Sear the Chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, carefully add the chicken thighs, skin-side down. Sear for about 5-7 minutes until the skin turns a deep golden brown and crispy. Carefully flip the thighs over and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside on a plate.

        Make the Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds or until the garlic becomes fragrant but not burnt. Stir in the thyme leaves, lemon zest, and lemon juice, making sure to scrape up any flavorful brown bits stuck to the bottom of the skillet.

          Add Broth and Butter: Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Add the 4 tablespoons of unsalted butter, stirring continuously until melted and the sauce comes together beautifully.

            Combine and Roast: Return the seared chicken thighs to the skillet, placing them skin-side up. Spoon some of the luscious lemon butter sauce over the top of the chicken. Transfer the skillet to the preheated oven and roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is irresistibly crispy.

              Garnish and Serve: Carefully take the skillet out of the oven, allowing it to cool slightly. Transfer the chicken thighs to a serving platter and drizzle the lemon butter sauce generously over the top. Garnish with freshly chopped parsley for a pop of color and flavor. Serve with wedges of lemon on the side for an extra zesty kick.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4