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
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This looks fabulously easy! Does it make much of a sauce? What do you serve it with?
It makes a little bit of a sauce. And you can serve it with any kind of side dish really – we served it with rice but some roasted vegetables would also work great with this.
I’ve made this dish three times over the last six months or so, and I’m making it again for a dinner party tonight. It’s super easy to throw together, is really cost-effective because chicken thighs are so darn cheap, and OMG it is so delicious!
I use the leftover thin sauce/pan drippings and thicken it up a bit with either flour or cornstarch. (take some of the hot liquid out first and mix it together before adding it to the main pan – will avoid lumps). It turns into this wonderfully light lemony sauce, just thick enough to add an extra oomph if you need it. I always make roasted red potatoes and fresh green beans with this dish, and the sauce pairs well with both of those as well.
Lemon chicken is a long time favorite of mine – it just is so easy and so delicious!! This looks like a rockstar recipe. That skin looks so perfectly crispy. Pinned!
Fantastic job, that looks absolutely delicious! Great job 🙂
Happy Blogging!
Happy Valley Chow
Your chicken looks so juicy and flavorful. Gorgeous!
Looks delicious. Can’t wait to try it.
I love the method you used, part braising/part roasting with the most amazingly crispy skin – looks totally delicious!
It doesn’t have a lid on it in the oven does it? It’s open liquid reducing to a sauce?
Technically that’s not braising.
Unless there is a lid on it for the steam to condense and return? Now I’m confused.
That crispy skin is gorgeous, Chung-Ah! Chicken thighs are my favorite, so I can’t wait to try this lemony goodness the next time I buy a package.
I’m just wondering if it would be possible to do this with skinless thighs, or chicken breasts?
You must certainly can, but you won’t obtain that crisp skin, which is really the beauty of this dish!
If we do use breast, how do you suggest we adjust the time/temperature on it? Lower and slower?
Unfortunately without further recipe testing, I cannot advise on the appropriate cooking temp and time. Please use your best judgment.
I tried without skin, kept it I oven for a tad bit longer, but it came out crisp and delicious. Thank you for the yummy idea. Also maybe a tad bit oil to compensate for no skin, but delicious and moist nevertheless.
Wow. This looks delicious. Delicious food and very nice fotos!
This looks delicious. Lemon and chicken are always a great combination and I love the use of thighs. So much tastier!
Yum, this looks so good. I have a bag of lemons that have been looking for inspiration too. This will be great to try!
Sorry. More rambling. I wanted to tell you I made a lovely roast chicken on Friday. I shmeered it with garlic butter and it was sooooo good. The chicken was falling off the bone.
I don’t know if we get something you don’t, but I doubt it. Packets of little potatoes that go into the microwave? We had those too with butter. Of course. My veggies weren’t very good. Next time I’ll use different veggies.
you’re clearly an idiot. see a therapist
Be nice, Ella.
Not nice!
Be nice, Ella.
I believe she might have been ‘in her cups’ as mom used to say. I’m sure she will be coherent the next time.
A question Jo. Roughly for 6 people with 8 thighs!
My family would need almost double that. At the moment we are 12 with some very large appetites. My wonderful skinny granddaughter told me last week when I asked if she’ll eat jacket potatoes said she eats anything! As a child she got them all eating broccoli and cauliflower etc because she loves them. Have you forgotten what I sort of asked after all this rambling? 🙂
Judy, I’m a little confused if a question was asked in your comment. If you’re questioning the serving size, feel free to double or triple the recipe to suit your family needs. I can personally stomach about 1-2 chicken thighs but I guess it really depends on what you are serving this with.
I love roasted chicken and that lemon rub sounds incredible. Can’t wait to try this!