Before you cook
Before you start Equipment you'll need
- Large oven-safe skillet (cast iron or stainless steel) — Enables browning chicken on stovetop then finishing in oven without transferring; cast iron and stainless steel retain heat well for even cooking and golden skin
- Meat thermometer — Ensures chicken thighs reach safe internal temperature of 165°F without overcooking
- Paper towels — Dries chicken surface before cooking for better browning and crisper skin
- Small mixing bowl — Convenient for combining seasonings and marinade ingredients before applying to chicken
- Measuring spoons — Ensures accurate seasoning proportions for consistent flavor
- Knife and cutting board — Useful for trimming excess skin or fat from thighs before cooking, though optional if using thighs as-is
Safety Safety & allergen notes
- Chicken must reach an internal temperature of 165°F (74°C) at the thickest part of the thigh to prevent foodborne illness - use a meat thermometer to verify
- Use oven mitts or pot holders when handling the hot skillet during stovetop searing and when transferring to the oven - the handle and skillet remain extremely hot
- Hot oil may splatter when placing chicken skin-side down in the skillet - keep face and arms clear and consider using a splatter screen
- Steam and hot broth will release when pouring liquid into the hot skillet - pour slowly around the chicken (not over it) to avoid burns
- Wash hands, utensils, and surfaces that contact raw chicken with soap and hot water to prevent cross-contamination
Non-negotiables Rules for success
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Pat chicken thighs completely dry with paper towels before seasoning
Moisture on the surface prevents browning and creates steam instead of a golden crust during searing
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Sear chicken skin-side down for 4-5 minutes until golden brown before flipping
This renders the fat under the skin and creates a protective barrier that keeps meat juicy during baking
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Pour broth around the chicken, not over it
Pouring over the skin washes away herbs and prevents the skin from staying crispy and golden
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Use an oven-safe skillet and bake at 425°F until internal temperature reaches 165°F
High heat finishes cooking and crisps the skin while the thermometer ensures food safety without overcooking
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Let chicken rest for 5 minutes after removing from oven before serving
Resting allows juices to redistribute throughout the meat, keeping it moist instead of dry when cut
Prep Get set first
About 8 min of prep
- Preheat oven to 425°F
- Gather all ingredients and measure seasonings
- Have paper towels ready
- Prepare small bowl for herb paste
- Set out large oven-safe skillet
- Have meat thermometer accessible
- Mince garlic and halve lemons
Total time is about 50 minutes; most is hands-off baking, but you'll need 15 minutes of active prep and cooking before the oven.
Ingredients
Instructions
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Preheat oven
Preheat your oven to 425°F (220°C).
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Prepare chicken
Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
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Make herb paste
In a small bowl, combine the oregano, thyme, paprika, minced garlic, and 2 tablespoons of olive oil to create a paste.
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Season chicken with herbs
Rub the herb mixture evenly over all sides of the chicken thighs.
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Heat skillet
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
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Sear chicken skin-side down
Once the oil is hot, place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes until the skin is golden brown.
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Flip chicken
Flip the thighs skin-side up and remove the skillet from the heat.
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Add lemon
Squeeze the juice from both lemons over the chicken and add the lemon halves to the skillet.
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Add broth
Pour the chicken broth into the skillet around the chicken (not over it).
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Bake chicken
Transfer the skillet to the preheated oven and bake for 25-30 minutes until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
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Rest chicken
Remove from the oven and let rest for 5 minutes before serving.
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Garnish and serve
Garnish with fresh parsley if desired and serve with pan juices spooned over the top.
Chef's notes
Store in an airtight container in the refrigerator for up to 4 days before serving
Serve with roasted vegetables, rice, or crusty bread to soak up the pan juices
For extra flavor, add olives, capers, or sun-dried tomatoes to the skillet before baking
The pan juices make an excellent sauce; drizzle over the chicken or serve on the side