Honey Garlic Lemon Chicken
One-pan honey garlic lemon chicken with crispy skin and a sticky, glossy sauce — ready in 30 minutes. The secret is a naturally reduced sauce with no cornstarch.
Equipment
- 12-inch cast iron skillet
- Microplane or Fine Grater
- Tongs
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/3 cup mild honey (e.g. clover or orange blossom)
- 4 cloves garlic, finely minced
- 1 lemon (zest and juice)
- 2 tablespoons soy sauce (or tamari for GF)
- 1 teaspoon fresh grated ginger (optional)
- to taste red pepper flakes
- to taste salt and black pepper
- 2 tablespoons neutral oil (for searing)
Instructions
- Take the chicken out of the fridge about 15 minutes before cooking. Pat very dry with paper towels. Season generously on both sides with salt and pepper.
- Heat a drizzle of neutral oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place chicken thighs skin-side down in a single layer (do not crowd). Cook without moving for 6-7 minutes until skin is deep golden brown and crispy.
- Flip the thighs and cook for 4 minutes on the other side. Transfer to a plate (they will not be fully cooked through yet).
- Pour off all but about 1 tablespoon of rendered fat. Reduce heat to medium-low. Add minced garlic and grated ginger, stirring constantly, for about 30 seconds until fragrant.
- Add honey, soy sauce, lemon juice, lemon zest, and a pinch of red pepper flakes. Stir to combine, scraping up browned bits from the bottom of the pan. Let bubble gently for 2-3 minutes until thickened and glossy.
- Return chicken to the skillet, skin-side up. Spoon sauce over tops. Cook for 5-6 minutes until internal temperature reaches 185°F for thighs.
- Optional: Broil for 1-2 minutes for extra crispy skin (watch closely, honey burns fast). Let rest 5 minutes before serving.
Notes
Dry the chicken obsessively for crispy skin. If the sauce separates slightly, add a splash of water and stir. For a spicy version, add 1/2 tsp red pepper flakes with the garlic and a drizzle of sriracha at the end. Store leftovers in the fridge for up to 4 days or freeze for 3 months.