Pan Roasted Lemon Chicken
By Johanna
Rate this recipe
0/5
(0 Votes)
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
Details
Preparation
Step 1
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.
You'll also love
- Stringy Roast Beef 5/5 (1 Votes)
- Eye of Round Roast with Mushroom... 0/5 (0 Votes)
- Spicy Thai Kale Chips 0/5 (0 Votes)
- Lamb Chops w/ Strawberry-balsamic... 0/5 (0 Votes)
- Cherry Pie Moonshine 4.3/5 (4 Votes)
- Carrot and Orange Soup - (Silver... 2.8/5 (18 Votes)
- Baked Cobia or Lemon Fish with... 3.6/5 (26 Votes)
Review this recipe