This one-pan Honey Lemon Garlic Chicken is the perfect harmony of sweet, tangy, and savory. Crispy golden chicken thighs are oven-baked in a sticky glaze of fresh lemon juice, honey, soy sauce, and garlic, making every bite juicy, tender, and loaded with flavor.

WHY YOU’LL LOVE THIS RECIPE

• Crispy + sticky: Perfectly seared chicken with a sweet-savory caramelized glaze.

• One-pan simplicity: Everything cooks in one skillet—minimal cleanup!

• Juicy + flavorful: Bone-in, skin-on thighs keep the meat ultra-moist.

• Aromatic depth: Whole garlic cloves and lemon zest add layers of bold, bright flavor.

Honey Lemon Garlic Chicken

Some dishes just make the whole house smell incredible. This is one of them. Honey Lemon Garlic Chicken is that go-to recipe when you want something quick, satisfying, and loaded with flavor. With just a few ingredients and one skillet, you get chicken that’s sweet, garlicky, zesty, and addictively good.

It starts with the star of the show: chicken thighs. Bone-in and skin-on is the way to go here—they stay juicy in the oven and develop a delicious crisp on the outside when seared. We season them simply with salt and let the glaze do the rest.

That glaze? It’s liquid gold. A quick whisk of honey, fresh lemon juice, soy sauce, and rice vinegar forms the base. But the real kicker is garlic—lots of it. We use both minced garlic and whole cloves that roast in the oven until mellow and sweet.

When you sear the chicken in a hot skillet, you get that beautiful golden crust. Then you pour over the glaze and let it bubble away in the oven, thickening into a glossy coating that clings to every bite.

This dish has the perfect balance: sweet from the honey, tart from the lemon, savory from the soy sauce, and umami from the garlic. It tastes like it took hours, but it comes together in less than an hour.

As the chicken bakes, the skin crisps up while the sauce reduces and intensifies. Whole garlic cloves soften into buttery little flavor bombs, and lemon slices roast alongside for extra citrus aroma.

The final touch is a stovetop glaze reduction. After removing the chicken, you simmer the leftover sauce until it’s thick enough to drizzle. It’s sticky, shiny, and absolutely drinkable.

You can serve this chicken with rice, mashed potatoes, roasted veggies, or even a crisp salad. It’s endlessly versatile—and works just as well for weeknights as it does for guests.

And cleanup? It’s all in one skillet. That’s music to any busy cook’s ears.

Plus, this is one of those rare dishes that feels comforting and light at the same time. It’s deeply flavorful but not heavy, making it perfect year-round.

The lemon keeps it bright and fresh. The honey makes it kid-friendly. And the garlic? Well, garlic makes everything better.

It’s an ideal dish to prep ahead. Marinate the chicken for a few hours or overnight to deepen the flavor even more. Then sear, bake, and boom—dinner is done.

This recipe is proof that with a few good ingredients and a hot pan, you can create something unforgettable.

SERVINGS

5 chicken thighs

TIME

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

INGREDIENTS

• 5 bone-in, skin-on chicken thighs (about 2 lbs)

• Salt to taste

• 1/2 cup honey

• 1/4 cup fresh lemon juice

• 1 tablespoon soy sauce

• 1 tablespoon rice vinegar

• 2 tablespoons minced garlic

• 6 whole garlic cloves, peeled

• Lemon zest and slices (for garnish)

• Sliced green onions (optional garnish)

INSTRUCTIONS

1. Preheat oven to 360°F.

2. Pat chicken thighs dry and season with salt.

3. In a bowl, whisk together honey, lemon juice, soy sauce, rice vinegar, and minced garlic.

4. Pour about 1/4 cup of the sauce over chicken and turn to coat evenly.

5. Heat an oven-safe skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 5 minutes. Flip and sear the other side.

6. Remove excess fat from the pan, leaving about 1 tablespoon.

7. Place chicken skin-side up in the skillet. Add whole garlic cloves and lemon slices around the chicken.

8. Pour half of the remaining sauce over the thighs.

9. Bake for 40–45 minutes, or until chicken is fully cooked and skin is crispy.

10. While chicken bakes, simmer the rest of the sauce in a small saucepan for 5–6 minutes, until reduced and sticky.

11. Spoon extra sauce over chicken before serving. Garnish with lemon zest and sliced green onions.

TIPS

• For extra-crispy skin, broil the chicken for 1–2 minutes at the end.

• Don’t skip the sauce reduction—it adds a thick, flavorful glaze.

• Use a meat thermometer to check for doneness (165°F at thickest point).

• Serve with rice to soak up the delicious sauce.