Easy, Oven-Roasted French Garlic Chicken (video)

That first hiss from the cooker tells you something good is happening. You catch that sound and your expectations start running. It’s like your kitchen hints at the tasty dinner brewing inside. This Lemon Garlic Chicken is one of those recipes where you can totally rely on that hiss to mean a quick delicious meal’s on the way.

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The chicken thighs soak in the garlic and lemon flavors while the pressure cooker works its charm with broth depth that really pulls everything together. When you spot the bubbling broth under pressure, you almost feel like you're unlocking a secret taste. It really gives that juicy tender touch you want without much fuss.

Once you finally do your quick release and open the lid, that fresh lemon aroma hits you right away. You gotta remember that moment because it’s the best part before you spoon it over rice or pasta. So yeah, this dish is as much about those pressure clues and steam cues as it is about the flavors themselves.

The Real Reasons You Will Love This Method

• This method turns chicken thighs extra tender with broth depth working in its favor.
• You cut down active cooking time since the pressure build speeds things up.
• You get perfectly balanced lemon garlic flavors that soak right into the meat.
• The quick release keeps your spinach fresh but wilted just right.
• Cleanup is simple cause everything cooks in one pressure cooker pot.

All the Pieces for This Meal

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• 2 pounds boneless, skinless chicken thighs you’ll want thighs ’cause they stay juicy and tender under pressure.
• Salt and pepper to season both sides of that chicken just right.
• 1 Tablespoon olive oil for searing which gives you that golden brown crispiness.
• ½ medium yellow onion, diced that adds sweetness and body to the broth.
• 3 cloves garlic, minced because garlic and lemon? Yeah, unbeatable duo.
• 3 large sprigs fresh thyme thyme brings that herby depth that just complements the chicken.
• 1 lemon juice squeezed kinda fresh for that zingy brightness.
• 1 ½ cups chicken stock the backbone for your broth depth and pressure cooker flavor.
• 2 heaping cups fresh spinach, roughly chopped last minute for color and nutrition.
• Optional fresh thyme sprigs for garnish if you wanna get fancy.

Your Complete Cooking Timeline

1. First, preheat your oven to 400°F (200°C). You’ll need that heat ready for roasting later.
2. Season your chicken thighs well with salt and pepper on both sides. Don’t be shy here, the seasoning really helps.
3. Heat up that olive oil in an oven-safe skillet over medium-high heat. Quick sear your chicken about 3-4 minutes each side until golden brown. This sear helps lock in juices and adds flavor depth you’ll love.
4. Remove the chicken and set it aside, then drop your diced onions into the same skillet. Let them cook until all soft and smelling sweet—around 3-4 minutes.
5. Next up, add minced garlic and those thyme sprigs. Give them just a minute to get fragrant, watch the aroma fill your kitchen.
6. Squeeze the lemon juice right into the skillet and scrape all those tasty browned bits off the bottom. Pour in the chicken stock, bring all that broth depth up to a simmer.
7. Put the chicken back in the skillet, then slide that skillet in the preheated oven. Roast the chicken for 20 minutes until cooked through. Once done, pull it out and stir in chopped spinach to wilt, just 2-3 minutes before serving.

Smart Shortcuts for Busy Days

You don’t gotta do everything from scratch if your day’s jam-packed. Try this: grab pre-minced garlic to cut prep time.

Frozen chopped spinach works just fine here too, and it’s super quick to toss in without thawing much.

Use ready-made low sodium chicken stock in cartons to save stirring up broth from scratch.

If you don’t have fresh thyme, dried works but lower the amount or you might get a bitter edge.

When You Finally Get to Eat

That first bite hits you with juicy, tender chicken that's soaked in lemon garlic goodness. You catch the balance of bright citrus and the warmth from garlic.

The broth that’s left sorta glistens on the chicken and spinach. It’s light but full of that broth depth you worked for all along.

The wilted spinach adds a fresh boldness and a little color pop that makes the dish feel vibrant.

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Honestly, this kinda meal feels fancy but is really easy and comforting which you always gotta love, right?

Your Leftover Strategy Guide

Store any leftovers in airtight containers to keep the flavors fresh but sealed in. This keeps broth depth intact and chicken juicy.

When reheating, use a low heat setting and add a splash of water or broth to bring back moisture and avoid drying out.

Frozen leftovers totally work here too. Put the chicken and broth into freezer-safe containers and thaw in fridge overnight before reheating.

Leftover spinach is best eaten quickly or added fresh next time cause it wilts fast and loses texture.

The FAQ Section You Actually Need

• Q What if I don’t have chicken thighs? A You can use breasts but remember they cook faster and can dry out without careful timing.
• Q Can I do this recipe all in one pressure cooker pot? A Yeah, you totally can. Just sear in the pot, add onions and garlic, then pressure cook for best broth depth and tender chicken.
• Q How do I know when the pressure build is enough? A You’ll spot steady steam cues from the valve and a timer usually shows when it’s at pressure.
• Q Should I use quick release or slow release? A Quick release works best here to keep spinach fresh and to stop cooking fast for juicy chicken.
• Q Can I swap out thyme for another herb? A Rosemary or oregano can work but thyme really holds the flavor best with lemon and garlic.
• Q What do I do if broth looks too thin? A Just simmer it down a bit more in the skillet before adding chicken back or after pressure cooking to get that nice broth depth.

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Easy Lemon Garlic Chicken (Video)

This easy Lemon Garlic Chicken combines juicy chicken thighs with garlic, lemon, thyme and broth, baked until tender and served with wilted spinach for a comforting meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 340 kcal

Equipment

• 1 Oven-safe skillet for searing and roasting

Ingredients

  

Main ingredients

• 2 pounds boneless, skinless chicken thighs
• Salt and pepper to taste
• 1 Tablespoon olive oil
• ½ medium yellow onion diced
• 3 cloves garlic minced
• 3 sprigs fresh thyme plus extra for garnish (optional)
• 1 lemon juiced
• 1 ½ cups chicken stock
• 2 cups fresh spinach roughly chopped

Instructions

 

Instructions

• Preheat your oven to 400°F (200°C).
• Season chicken thighs on both sides with salt and pepper.
• Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove chicken and set aside.
• Add diced onions to the skillet and cook for 3–4 minutes until soft and fragrant.
• Stir in minced garlic and thyme sprigs and cook for 1 minute until aromatic.
• Squeeze lemon juice into the skillet and scrape up brown bits. Pour in chicken stock and bring to a simmer.
• Return chicken to skillet and place it in the preheated oven.
• Roast uncovered for 20 minutes, until chicken is fully cooked through.
• Remove from oven and stir in spinach. Let wilt for 2–3 minutes.
• Garnish with additional fresh thyme if desired and serve hot over rice or pasta.

Notes

For shortcuts, use pre-minced garlic and frozen spinach. Substitute dried thyme if needed, but reduce quantity to avoid bitterness.