Sage and Lemon Chicken
Elevate your weeknight dinner game with this irresistible Sage and Lemon Chicken recipe, a dish that’s bursting with fresh, vibrant flavors! Featuring tender, juicy bone-in chicken thighs seared to golden perfection and roasted with aromatic sage, zesty lemon slices, and buttery garlic, this one-pan meal is as easy as it is delicious. The optional addition of chicken stock infuses even more savory goodness, while the finishing touch of crispy sage leaves and caramelized lemon slices makes for an elegant presentation. Ready in under an hour with minimal prep time, this recipe is perfect for busy households or small gatherings. Serve with roasted vegetables, creamy mashed potatoes, or a crisp salad for a meal that’s wholesome, flavorful, and destined to impress. Keywords: Sage and Lemon Chicken, one-pan chicken recipe, roasted chicken thighs, lemon garlic chicken, easy dinner ideas.
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Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 12 leaves Fresh sage leaves
- 2 whole Lemon
- 4 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 0.5 cup Chicken stock (optional)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper.
Step 3
Zest one lemon, then cut it in half. Slice the second lemon into thin rounds and set aside.
Step 4
Peel the garlic cloves and smash them lightly with the flat side of a knife.
Step 5
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
Step 6
Sear the chicken thighs, skin-side down, for about 5 minutes or until the skin is golden and crispy. Flip and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
Step 7
Lower the heat to medium. Add the smashed garlic cloves, lemon zest, and sage leaves to the skillet. Stir for 1 minute until fragrant.
Step 8
Return the chicken to the skillet, skin-side up. Scatter the lemon slices around the chicken.
Step 9
If using, pour in 1/2 cup of chicken stock for added moisture and flavor.
Step 10
Top each chicken thigh with a small dot of butter (about 1/2 tablespoon each).
Step 11
Transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Step 12
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Step 13
Serve the chicken with its pan juices, lemon slices, and sage leaves for garnish. Pair with roasted vegetables, potatoes, or a fresh salad.
Nutrition Facts
| Serving size | (1231.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2537.0 |
| Total Fat 206.7g | 0% |
| Saturated Fat 60.2g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 791mg | 0% |
| Sodium 3539.5mg | 0% |
| Total Carbohydrate 18.5g | 0% |
| Dietary Fiber 5.7g | 0% |
| Total Sugars 3.2g | |
| Protein 165.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 206.4mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 1953.2mg | 0% |
Source of Calories