Pan Roasted Lemon Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 servings
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Course
Main Course
Pan Roasted Lemon Chicken
Description
This recipe uses a lemon rub combining olive oil, whole grain mustard, lemon zest, oregano, thyme, and salt to season chicken thighs thoroughly. The skin is seared in an oven-proof skillet to develop a golden, crispy exterior. The chicken is then roasted in the oven while simmering in a mixture of chicken stock, fresh lemon juice, and lemon zest, allowing the meat to cook through gently and absorb the citrus notes.
The process results in tender, juicy chicken with flavorful skin and a lightly reduced lemon sauce from the pan drippings and stock combination. The herbs add earthy undertones that complement the bright lemon and mustard elements.
This dish is best served immediately to enjoy the contrast of crispy skin and moist meat. It can pair well with simple sides such as steamed vegetables or rice to soak up the pan sauce.
The recipe is adapted from Inspired Taste, ensuring reliable preparation and balanced flavors.
Ingredients
- 1 ¼ cups chicken stock
- ¼ cup lemon juice freshly squeezed
- lemon zest of 1
- 1 tablespoon olive oil
For the lemon rub
- 1 tablespoon olive oil
- 1 tablespoon whole grain mustard
- 1 teaspoon lemon zest
- 1 ½ teaspoons oregano dried
- ½ teaspoon thyme dried
- ¼ teaspoon kosher salt
- 8 bone-in skin-on chicken thighs
Instructions
- 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 per side. Add chicken stock mixture.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately.
Notes
- Use an oven-proof skillet to conveniently sear and roast the chicken without transferring pans.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Serve immediately to maintain crispy skin and fresh lemon flavor.
- The lemon rub can be prepared ahead and refrigerated to deepen the flavor before cooking.
User Reviews
Overall Rating
5
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