Pan roasted lemon chicken
 
Prep time
Cook time
Total time
 
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Ingredients
  • 12 boneless skinless chicken thighs
  • salt
  • 1 tbsp. olive oil
For the rub
  • 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.
For the liquid
  • ¾ cup chicken stock
  • ¼ cup white wine
  • ¼ cup lemon juice
Instructions
  1. Preheat the oven to 400 degrees.
  2. Sprinkle chicken with salt.
  3. Mix together the rub ingredients and spread over the top of the chicken thighs. Reserve the lemons to juice later.
  4. Heat the oil in an oven proof skillet over medium high heat and brown the chicken for a few minutes on each side.
  5. Juice the lemons
  6. Whisk together the broth, wine and lemon juice
  7. Pour the stock mixture around the chicken and place in the oven. I place the lemon halves in with the chicken as well.
  8. 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/