Pan roasted lemon chicken
Author: Friday is Cake Night
- 12 boneless skinless chicken thighs
- salt
- 1 tbsp. olive oil
- 1 tbsp. olive oil
- 1 heaping tbsp. whole grain mustard
- zest from one large lemon or two meyer lemons
- 2 tsp dried herbs. I used thyme and oregano. Parsley and basil also work well.
- ¾ cup chicken stock
- ¼ cup white wine
- ¼ cup lemon juice
- Preheat the oven to 400 degrees.
- Sprinkle chicken with salt.
- Mix together the rub ingredients and spread over the top of the chicken thighs. Reserve the lemons to juice later.
- Heat the oil in an oven proof skillet over medium high heat and brown the chicken for a few minutes on each side.
- Juice the lemons
- Whisk together the broth, wine and lemon juice
- Pour the stock mixture around the chicken and place in the oven. I place the lemon halves in with the chicken as well.
- Transfer the pan to the oven and bake for 25 minutes.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2015/01/pan-roasted-lemon-chicken/
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