Pan Roasted Lemon Chicken
These chicken thighs are amazingly crisp and flavorful, and you won’t believe how easy this is to make!
As Jason and I are trying to stay away from red meat, we’ve been eating a lot of chicken, from this BBQ chicken salad to this easy lemon chicken. But as I still had a Costco-sized bag of lemons to use up, I decided to put them to good use in this pan roasted chicken. Now when I say “pan roasted“, I mean a 2-step process. But there’s no need to be alarmed – it’s unbelievably easy and foolproof!
A lemon rub is made first with a handful of pantry ingredients and of course, lots of lemon goodness. One that’s brushed onto the chicken, you’ll give it a nice sear in a hot pan to get that amazingly crisp skin. Then you’ll pop that right in the oven until it’s cooked through. Done and done.
I told you it was easy! And with that crusty skin and the juicy meat just oozing with lemon-herb goodness, this dish is sure to be a hit with the entire family.
Pan Roasted Lemon Chicken
Ingredients
- 1 ¼ cups chicken stock
- ¼ cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 tablespoon olive oil
For the 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
- 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
Did you make this recipe?
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Absolutely delicious and a family favorite in my house. Both my husband and kids can’t get enough when I make this. I rarely comment on recipes but felt it necessary since my husband is always requesting this! So good!
This is one of my favorite recipes and has been a go-to for some time. I make it exactly as per the recipe. Here is my question – my BF will not eat thighs. Will this work for breasts and still be amazing?
This is a favorite recipe of ours. I’ve made it many times.
This time, I wasn’t feeling well and didn’t sauté chicken beforehand. I couldn’t stand for a long time at the stove. It was actually better! The rub didn’t get burned in the searing.
Mustard takes it to a whole new level. Thank you so much. We use chicken quarters. A great lower carb recipe!!!
I was only able to find bone in, skinless thighs. Any tips to adapt for skinless? Can’t wait to try this!
This review is long over due this is by far my husband‘s favorite chicken dish I make I’ve used this recipe about six times now making it tonight and realized I havent posted a review! follow it to a T and it is delicious!! Thank you
Best chicken I have ever made!!!! Husband was amazed. LOL. We don’t love cooking chicken, but doing more with bone-in thighs and I think that is the way to go. I accidentally started it in a skillet that I wouldn’t put in the oven for 30 min at 400…so I added stock to pan with chicken, deglazed the pan after searing the chicken. I let it simmer with the lid on for about 5 mins, then transferred the chicken to a baking dish (skin side up) and then poured the liquid from skillet into baking dish..then baked for 25 mins. It turned out incredible. Super juicy and crispy skin. This will be in regular rotation. Also, I didn’t have whole grain mustard so used high-quality dijon and added about 1tsp of minced garlic to the rub and it was incredible. Thank you!!!
This was EXCELLENT!!!
I was just diagnosed as diabetic, so I can’t make many of your recipes now. Maybe someday.
But this recipe is fabulous! The whole grain mustard takes it to a whole new level!’n
That did you serve these with? I am thinking some nice tender roasted red potatoes.
Hi Claire! My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
I made this for my very picky husband and two boys. They loved it, but I backed off on the lemon juice It was too sour last time.. I made pasta aoili, salad and braised zuchini as accompaniment. I added a tablespoon of flour to thicken sauce just a bit. the sauce blende with everything super nicely. don’t ‘forget to pull out your liquids and take out some of the fat/oil. then return to the pan and THEN add a thickener. flour //corn starch
Thank you for sharing Jane!
This sounds delicious. I cant eat mustard though. Can you suggest an alternative to the mustard
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
OMG! This was soooo damn delicious!
Made this last night. The sauce was so flavorful that I ended up using it on my noodles and dipping my broccoli into it. Definitely on the meal rotation plan now.
Didn’t have whole grain mustard, so just used honey mustard. Only used 2 tsp, instead of 1tbs, in case the kids complain about the “spiciness”. It was soooo yummy!
Will any mustard work or does it need to be whole grain?
Yes, any mustard should work but whole grain is best!
I have made this 1 time and it was great. Will be making again this weekend and will add 1 heaping tbl of bottled minced garlic with the broth. Lemon chicken and garlic chicken are our two favorite dishes, So why not do a little combo action? Will follow up after the weekend.
When internal temp reaches 162, I increase the temp to 500 degrees to crisp the top a little more. 30 min is just about right on the cooking time I have found.
Please do! It sounds amazing!
Made this tonight and loved the flavor. Had to cook my chicken for 55 minutes before it was done! Thanks for the recipe.
Chicken stock or chicken broth?
Either will work!
Am going to make this tonight with a whole, cut up chicken. I plan to serve it with some leftover spinach & artichoke rotini that I made the other night.
I love how absolutely simple this is and it uses ingredients I always have on hand. I may try a variation sometime with smoked paprika & garlic instead of the thyme and oregano.
This is a wonderful recipe. I mixed orange with the lemon juice and zest and added 1/2 tsp of chilli flakes to the lemon rub. Yum!
Thank-you.
Can you use a glass dish for the oven roastin or does it have to be in the skillet?
Nope – a glass baking dish is perfect.
I wish you had a print option that shows the pictures as you make your recipes! Step by Step pictures are the best!
What type of skillet is oven proof, besides cast iron?
I’ve made one of your recipes each weekend for my son and every one has been amazing! Thank you for what you do!
You are so welcome! 🙂
Stainless steel cookware can also be oven-safe. Hope that helps!
Thank you! Making this tomorrow, can’t wait!
I have a set of Calphalon Professional that is all oven proof.
Farberware is also oven proof
…..Louise