Anti Inflammatory Lemon Garlic Chicken Thighs
Crispy-skinned chicken thighs bathed in a bright, garlicky lemon sauce are the kind of weeknight dinner that feels far more impressive than the effort involved. The marinade leans on extra virgin olive oil, fresh lemon juice, and a touch of turmeric — ingredients that have long been celebrated for their role in a low-inflammation lifestyle — so every component is pulling double duty on flavor and function. Searing the thighs skin-side down before finishing them in a hot oven locks in juiciness while building that irresistible golden crust, and the quick pan sauce made from the drippings, broth, and another hit of lemon ties everything together beautifully. Dried oregano and black pepper round out the seasoning, keeping the ingredient list clean and free of anything processed or inflammatory. This recipe serves four, making it an easy choice for a family dinner or a meal-prep session that sets you up for the week. A scatter of fresh parsley and a few lemon wedges at the end add color and a final burst of brightness that makes the whole plate sing.
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 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
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.
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