Side Pannel
Pan Roasted Lemon Chicken-IV
- Prep Time: 10 Minutes
- Cooking Time: 35 Minutes
- Serves: 6 Servings
Pan Roasted Lemon Chicken-IV
- Recipe Submitted by DolceLover on 05/26/2014
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.
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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