These chicken thighs are amazingly crisp and flavorful, and you won’t believe how easy this is to make!

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

These chicken thighs are amazingly crisp and flavorful, and you won’t believe how easy this is to make!

10 minutes35 minutes

Ingredients:

  • 1 1/4 cups chicken stock
  • 1/4 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 1/2 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • 8 bone-in, skin-on chicken thighs

Directions:

  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:

Adapted from Inspired Taste

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