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Pan Roasted Lemon Chicken
5 from 21 votes

Pan Roasted Lemon Chicken

Pan Roasted Lemon Chicken features bone-in, skin-on chicken thighs rubbed with a lemon, mustard, and herb mixture, then seared and finished in the oven with a lemon-infused chicken stock. The method yields juicy chicken with crispy skin and a tangy, aromatic sauce that brightens the savory flavors.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 8 servings
Course: Main Course

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

    Cup of Yum
  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.
  6. 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.