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Low Carb Lemon Herb Chicken Thighs - Bright, Juicy, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2.5 to 3 pounds)
  • 2 tablespoons olive oil (plus more for searing if needed)
  • 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
  • 4 garlic cloves, minced
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, finely chopped)
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 2 tablespoons fresh parsley, chopped (for finishing)
  • 2–3 lemon slices (optional, for roasting and garnish)

Method
 

  1. Prep the chicken: Pat the chicken thighs very dry with paper towels. Dry skin is key for crispiness.
  2. Mix the marinade: In a bowl, combine olive oil, lemon zest, lemon juice, garlic, salt, pepper, oregano, thyme, rosemary, and red pepper flakes if using.
  3. Season well: Add chicken thighs to the bowl and toss until coated. Let sit 15–20 minutes at room temperature, or cover and marinate up to 12 hours in the fridge.
  4. Choose your cooking method: See options below. All produce juicy chicken with crispy skin.
  5. Skillet-to-oven (recommended): Preheat oven to 425°F (220°C). Heat a large oven-safe skillet over medium-high. Lightly oil the pan. Place thighs skin-side down and sear 5–7 minutes until deeply golden. Flip, tuck in lemon slices, and transfer to oven. Roast 15–20 minutes, until internal temperature reaches 175–185°F for extra-tender thighs.
  6. Oven only: Preheat to 425°F (220°C). Place thighs skin-side up on a rimmed baking sheet with a rack, add lemon slices, and roast 30–35 minutes, or until skin is crisp and chicken reaches at least 175°F.
  7. Air fryer: Preheat to 390°F (200°C). Place thighs skin-side up in a single layer and cook 18–22 minutes, checking for crisp skin and doneness.
  8. Rest and finish: Let the chicken rest 5 minutes. Spoon pan juices over the top and sprinkle with fresh parsley. Taste and adjust salt if needed.