Pan roasted lemon chicken


Dinner tonight, January 18, 2016

Delicious and healthy dish, easy to make , no fuss at all. very tasty , serve with rice and mixed salad
6 servings
  • 1 ¼ cups chicken stock
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon whole grain mustard
  • 1 teaspoon lemon zest
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon kosher salt
  • 8 bone-in, skin-on chicken thighs

1) 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. 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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