Pan Roasted Chicken with Lemon

Pan Roasted Chicken with Lemon
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This pan roasting method creates a crispy, moist chicken that's full of flavor. Make it your own by adding different herbs or spices - the possibilities are endless.
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Pan Roasted Chicken with Lemon
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This pan roasting method creates a crispy, moist chicken that's full of flavor. Make it your own by adding different herbs or spices - the possibilities are endless.
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 425 degrees
  2. Chop the garlic
  3. Cut the lemon in half lengthwise and slice thin
  4. Using a paper towel, be sure the chicken thighs are dry and free of juices. (If the chicken is too moist, it won't get crispy in the pan)
  5. Sprinkle the chicken with salt and pepper
  6. Heat 1 tablespoon of the olive oil in a large, heavy sauté pan. Let the pan get hot - but not burning
  7. Add the chicken thighs, skin side down and sprinkle the bottom with salt and pepper. Wedge them in - it the pan is too small, just do two batches
  8. Reduct the heat to medium/high and let the chicken cook for 12 minutes. Use a set of tongs and wiggle the chicken around a bit after 6 minutes
  9. Add the lemon slices to the chicken
  10. Place the chicken (in the sauté pan) into the oven and roast for 15-20 minutes (until the chicken is cooked through)
  11. Remove the chicken from the oven and carefully turn the chicken thighs over and place them on a platter. Sprinkle the lemon slices over the chicken. The skin will be crispy and super delicious!
  12. Remove all but a tablespoon of fat from the chicken pan
  13. Bring the fat in the pan to a boil and add the wine and garlic, stirring to incorporate the crispy bits on the bottom of the pan - also known as deglazing the pan. Cook for 2-3 minutes until the alcohol has cooked off
  14. Add the chicken broth, oregano and thyme. Bring to a boil and cook until the sauce thickens slightly - about 5 minutes
  15. Serve the chicken with your favorite side dish and spoon some of that spectacular sauce over the top. I love it with some colorful broccoli.
  16. The chicken tastes even better the second day along with some carrots and broccoli
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1 thought on “Pan Roasted Chicken with Lemon”

  1. Maggie, we made this a couple of weeks ago. It takes the two of us a fair amount of time to eat 10 pieces of chicken. But I must say we enjoyed this every time we ate it! Thanks for another “keeper” recipe!

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