Ingredients
Equipment
Method
Prep the Chicken
- Start by patting your chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and onion powder. Set aside while you zest and juice your lemon.
Mix the Lemon Magic
- In a small bowl, combine the lemon zest and fresh lemon juice to create a bright citrus mixture.
Heat Things Up
- Place your skillet over medium-high heat and add the olive oil. Heat until shimmering but not smoking to ensure a hot surface for crisping the chicken skin.
Sear the Chicken
- Place the chicken thighs skin-side down in the hot oil. Press gently with a spatula or tongs for even contact. Cook undisturbed for 7-9 minutes until skin is golden and crispy.
Flip and Finish Cooking
- Turn the chicken thighs over and pour the lemon juice and zest mixture over them. Reduce heat to medium, cover loosely, and cook for another 8-10 minutes until internal temperature reaches 165°F (75°C).
Rest and Garnish
- Remove the chicken from the pan and let rest for 5 minutes to lock in juices. Sprinkle with fresh chopped parsley and serve.
Notes
- Patting chicken dry thoroughly is key to achieving crispy skin.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
- Store leftovers in an airtight container refrigerated up to 3 days; reheat in oven to maintain crispiness.