Pan Roasted Lemon Chicken
45 min·American
Pan Roasted Lemon Chicken
Ingredients
Chicken
- 8 bone-in, skin-on chicken thighs
Lemon Rub
- 1 tablespoon olive oil
- 1 tablespoon whole grain mustard
- 1 teaspoon lemon zest
- 1 ½ teaspoons dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon kosher salt
Lemon Stock
- 1 ¼ cups chicken stock
- ¼ cup freshly squeezed lemon juice
- Zest of 1 lemon
Instructions
6 steps
- 1
Preheat oven to 400 degrees F.
- 2
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.
- 3
In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.
- 4
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 per side. Add chicken stock mixture.
- 5
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
25 min - 6
Serve immediately.
Progress
0 / 6 steps
