Spanish Garlic Lemon Chicken 🍋 (Juicy, One-Pan & Ready in 40 Mins!)
Spanish Garlic Lemon Chicken is a quick and easy one-pan recipe packed with bold Mediterranean flavors. This classic Spanish garlic chicken (pollo al ajillo) is elevated with fresh lemon and thyme for a bright, zesty finish.
Equipment
- 1 large pot
- Cooking Tongs
- Wooden Spatula
- Grater plate
Ingredients
- 800 g 1.7 lb chicken thighs or drumsticks (bone-in, recommended)
- 10 garlic cloves lightly crushed
- 80 ml â…“ cup Extra Virgin Olive Oil
- Juice of 1 large lemon
- Zest of ½ lemon
- 120 ml ½ cup dry white wine
- 1 tsp fresh thyme leaves or ½ tsp Dried Thyme
- Salt and freshly cracked Black pepper
- Optional: chopped fresh parsley for garnish
Instructions
Season the chicken
- Pat the chicken dry and season generously with salt and pepper.800 g 1.7 lb chicken thighs or drumsticks (bone-in, recommended), Salt and freshly cracked Black pepper
Brown the chicken
- Heat the olive oil in a large skillet over medium-high heat.80 ml â…“ cup Extra Virgin Olive Oil
- Add the chicken pieces skin-side down and cook for 6–8 minutes until golden brown.
- Tip: Don’t move the chicken too early—this helps develop a deep, flavorful crust.
- Remove and set aside.
Deglaze the pan
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to burn off any alcohol then transfer the cooking liquid into a bowl for use later.120 ml ½ cup dry white wine
Cook the garlic
- Lower the heat to medium. Add the crushed garlic cloves to the same pan and cook gently for 2–3 minutes until fragrant (don’t let them burn).10 garlic cloves
Add lemon & thyme
- Stir in the lemon juice, zest, and thyme.Juice of 1 large lemon, Zest of ½ lemon, 1 tsp fresh thyme leaves
Simmer
- Return the chicken to the pan along with any cooking juices (optional). Reduce heat to low, cover, and simmer for 15–20 minutes until the chicken is cooked through and tender.
Finish & serve
- Taste and adjust seasoning if needed. Sprinkle with fresh parsley and serve hot.Optional: chopped fresh parsley
Notes
Nutrition Facts (Per Serving – Approx.)
- Calories: 420 kcal
- Protein: 32g
- Fat: 28g
- Carbohydrates: 4g
- Fiber: 0.5g
How do I store and reheat leftovers?
Storing:Allow the chicken to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days. Make sure to include all the garlic and sauce—it helps keep the chicken moist and flavorful. Reheating:
For best results, reheat gently in a pan over low–medium heat with a splash of water or chicken stock to loosen the sauce. Cover and warm for 8–10 minutes, turning occasionally until heated through. You can also reheat it in the microwave in short bursts, but the stovetop method preserves the texture and flavor much better. Freezing (optional):
This dish freezes well. Store in a freezer-safe container for up to 2 months. Defrost overnight in the fridge before reheating.