Wednesday, January 7, 2015

Pan Roasted Lemon Herb Chicken

Pan Roasted Lemon Herb Chicken
The citrus madness continues around these parts, I love this time of year.  When we used to have a boat, we would always take fried chicken to eat on the water, Miss F calls it "boat chicken."  She was quite disappointed when C cut up her chicken thigh and tried her best to eat what was remaining off the bone, "boat chicken style."  I loved this dish, there is just a subtle hint of lemon, it isn't overly powerful at all.  I liked searing the skin in the pan to get it crisp, then finishing off the chicken in the oven. This recipe is inspired from A Pumpkin and A Princess.
Pan Roasted Lemon Herb Chicken

2 tablespoons olive oil, divided
½ teaspoon kosher salt
½ teaspoon pepper
½ teaspoon dried thyme
¼ teaspoon dried oregano
1 tablespoon lemon zest
6 skin-on, bone-in chicken thighs
1 lemon, sliced

Preheat the oven to 450 degrees. In a large oven safe skillet, heat one tablespoon of the olive oil over medium-high heat. Stir together the salt, pepper, thyme, oregano, lemon zest and remaining tablespoon of olive oil; rub onto the chicken thighs. Saute the chicken, skin side down, for five minutes. Flip the chicken over, add the lemon slices and put the pan in the preheated oven. Roast for 20 to 25 minutes, serve.
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2 comments:

Catherine said...

A delicious and healthy meal. xo Catherine

Monica said...

We've made this twice in two weeks! Simple and delicious! :)

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