• Prep Time: 10 Minutes
  • Cooking Time: 35 Minutes
  • Serves: 6 Servings

Pan Roasted Lemon Chicken-IV

Category: Chicken, Main Dish

 Ingredients List

  • 1 1/4 cups chicken stock
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 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

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 175 degrees F, about 25-30 minutes.

Serve immediately.

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