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Roasted Lemon Pepper Herb Chicken Thighs with Lemon Wine Pan Sauce

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 2 tbsp lemon pepper herb dry rub, to taste (Click the link up above for recipe)
  • 5 chicken thighs, bone-in and skin-on
  • 2 tbsp butter, divided
  • 1 tbsp flour
  • ¼ cup white wine
  • Juice from 1 lemon
  • 2 cloves of garlic, minced
  • 1 tbsp fresh parsley, chopped
  • Sea salt and freshly cracked pepper, to taste

Instructions

    Cup of Yum
  1. Make the lemon pepper herb dry rub - click this link for the recipe.
  2. Preheat the oven to 400 degrees.
  3. Heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat.
  4. Season both sides of the chicken thighs evenly with the lemon pepper herb dry rub to taste.
  5. Add the chicken thighs to the HOT pan, skin side down, and cook for 4 minutes, or until the skin is golden brown and flips easily.
  6. Flip the chicken over and place it into the preheated oven. Roast in the oven for 20-25 minutes or until the chicken is golden brown and cooked through. 
  7. Remove from the oven and use tongs to transfer the chicken from the skillet to a plate. Set aside.
  8. Place the skillet and the chicken juices on the stove over medium-high heat. You should have about 1/4 cup of pan juices; if not, add 1/4 cup chicken broth. 
  9. Heat until boiling, add the flour, and cook, whisking until well combined. 
  10. Add the wine, lemon juice, and minced garlic. Cook, while whisking constantly, for 1 minute. 
  11. Add the parsley and the remaining 1 tablespoon of butter. Whisk until well combined. 
  12. Taste the sauce and season with sea salt and freshly cracked pepper, to taste if needed. 
  13. Add the chicken thighs, skin side up, and their juices from the plate to the pan. Serve immediately and enjoy.