Lemon Garlic Chicken Thighs

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Enjoy your dinner experience with this delectable Lemon Garlic Chicken Thighs recipe from Emerile Lagasse, a culinary masterpiece that combines tender, juicy chicken thighs with a luscious lemon garlic sauce. This dish is a symphony of flavors and textures that will leave your taste buds singing.

To start, you’ll need 8 chicken thighs with bones and skin, which are seasoned with salt and freshly ground black pepper. Lightly dredge them in flour, giving them a delicate coating that will turn golden and crispy when seared. In a large sauté pan, heat olive oil until it shimmers, then add the chicken thighs, allowing them to brown to perfection. Once the chicken is beautifully golden, set it aside.

Now, it’s time to infuse even more flavor into this dish. In the same pan, sauté thinly sliced onions until they become beautifully wilted. Add 30 cloves of smashed garlic, crushed red pepper, bay leaf, and the remaining seasonings. The magic happens when you pour in freshly squeezed lemon juice and chicken broth, creating a fragrant and zesty sauce. Return the browned chicken thighs to the pan, cover it tightly, and let it all bake in the oven until the chicken is tender and infused with the citrusy, garlicky goodness.

While the chicken bakes, prepare angel hair pasta until it’s al dente, and toss it with fresh parsley and butter. When it’s time to serve, place a portion of pasta in the center of each plate, arrange two thighs around it, and drizzle the lemon garlic cooking liquid over the pasta. Garnish with additional parsley for a pop of color and freshness.

Indulge in the symphony of flavors as you savor each bite of Lemon Garlic Chicken Thighs, a dish that perfectly balances savory, zesty, and creamy elements, creating a memorable dining experience.

Looking for more Lemon & Garlic recipes?


Lemon Garlic Chicken Thighs

Lemon Garlic Chicken Thighs

This is a wonderful recipe for Lemon Garlic Chicken Thighs and Emeril rocks it!! These Chicken Thighs with Lemon and Garlic are juicy and tender on the inside and crisp on the outside. They’re easy to prepare with only a few simple ingredients, making this baked chicken thigh recipe a fabulous dinner for any night!

Serve this great steak with Garlic Goat Cheese Mashed Potatoes, Make-Ahead Mashed Potatoes or Sour Cream Mashed Potatoes

Read more about the 14 Science-Backed Health Benefits of Garlic

  • Author: Emeril Lagasse
  • Prep Time: :10
  • Cook Time: 1:00
  • Total Time: 1:10
  • Yield: 4-6 1x
  • Category: Entree
  • Method: Stovetop / Oven


Units Scale
  • 8 chicken thighs with bones and skin, about 3 1/2 pounds
  • 1 3/4 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup olive oil
  • 3 cups thinly sliced onions
  • 30 cloves (about 2 heads) garlic, peeled and smashed
  • 1/2 teaspoon crushed red pepper
  • 1 bay leaf
  • 1/2 cup freshly squeezed lemon juice
  • 1 1/2 cups chicken broth
  • Thyme Sprigs
  • 1 pound angel hair pasta
  • 3 tablespoons chopped fresh parsley leaves, plus more for garnish
  • 3 tablespoons unsalted butter


  1. Preheat the oven to 350 degrees F.
  2. Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
  3. Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
  4. In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
  5. Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
  6. While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
  7. To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with Thyme Sprigs and additional parsley and serve immediately.
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