Low Sodium Lemon Garlic Chicken Thighs

Total time1 hr 20 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
See all
3 tbsp extra virgin olive oil, divided
3 cloves garlic, minced
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
1 tsp dried oregano
½ tsp ground turmeric
½ tsp black pepper
¾ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pan sauce

½ cup low-sodium chicken broth
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil

For serving

2 tbsp fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together 2 tablespoons of the olive oil, the minced garlic, 3 tablespoons lemon juice, lemon zest, oregano, turmeric, black pepper, and salt. Pat the chicken thighs dry with paper towels, then coat them all over with the marinade. Let them sit at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
2
Preheat the oven to 425°F (220°C). Heat the remaining 1 tablespoon olive oil in a large oven-safe 12-inch skillet over medium-high heat until shimmering.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!