Pan Roasted Lemon Chicken

Pan Roasted Lemon Chicken
Pan Roasted Lemon Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    cups chicken stock

  • 1/4

    cup freshly squeezed lemon juice

  • 2

    teaspoons lemon zest

  • 1

    tablespoon olive oil

  • For the lemon rub

  • 1

    tablespoon olive oil

  • 1

    tablespoon whole grain mustard

  • 1

    teaspoon lemon zest

  • 1 1/2

    teaspoons dried oregano

  • 1/2

    teaspoon dried thyme

  • 1/4

    teaspoon kosher salt

  • 8

    bone-in, skin-on chicken thighs

Directions

Preheat oven to 400 degrees F. To make the lemon rub, combine olive oil, mustard, lemon zest, oregano, thyme and salt in a small bowl. Using your fingers or a brush, work the lemon rub onto both sides of the chicken. In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside. Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes. Add chicken stock mixture. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

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