Lemon-Thyme Chicken Thighs

Serves 4 | Ready in 30 minutes

Golden, juicy, and infused with fresh thyme and lemon, these skillet-seared chicken thighs are packed with flavor and perfect for a weeknight dinner or weekend meal prep.

Ingredients:
4 Deeply Rooted Ranch Boneless Skin-On Chicken Thighs

2 tbsp Olive Oil

2 tsp fresh Texas-grown thyme leaves

2 cloves garlic, minced

Zest + juice of 1 lemon

Salt & freshly cracked pepper

Optional: ¼ cup chicken broth or splash of white wine for deglazing

Instructions:
Season the Chicken:
Pat chicken dry and season with salt, pepper, lemon zest, and chopped thyme.

Sear:
Heat olive oil in a cast iron or heavy skillet over medium-high heat. Place chicken thighs skin-side down and cook undisturbed for 6–8 minutes, until skin is golden and crisp.

Flip & Finish:
Flip chicken and cook for another 6–8 minutes, until cooked through (165°F internal temp). In the last 2 minutes, add garlic and deglaze with lemon juice and a splash of broth or wine if desired. Baste chicken with pan juices.

Serve:
Spoon pan sauce over the chicken and garnish with extra thyme sprigs.

Pairing Ideas:
Serve with roasted sweet potatoes or Texas-grown green beans

Pair with a crisp Lone Star Lettuce salad and citrus vinaigrette

Slice and serve over grain bowls with garlic-yogurt sauce or aioli