Pan Roasted Lemon Chicken

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

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.

INGREDIENTS

• 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

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 175 degrees F, about 25-30 minutes.
• Serve immediately.

source hicken

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