Saturday, July 19, 2014

Pan Roasted Lemon Chicken

These pan roasted chicken thighs are infused with lemon flavor with an easy spice rum made with lemon zest, lemon juice, oregano, thyme, ground mustard, olive oil and soy sauce.  The thighs are then browned on the pan and roasted in the oven with some chicken broth until cooked to perfection.  The entire dish can be completed in less than 40 minutes and makes for a delicious weeknight meal.

Servings: 2
Prep Time: 5 minutes
Cooking Time: 35 minutes


1 Teaspoon Dried Oregano
1 Teaspoon Dried Thyme
Lemon Zest from 1 lemon
3 Tablespoons Lemon Juice
1 Teaspoon Ground Mustard
3 Tablespoons Olive Oil
1 Tablespoon Soy Sauce
Salt & Freshly Ground Pepper
4 Chicken Thighs
1.5 Cups Chicken Broth

Preheat the oven to 375 degrees Fahrenheit.

Place the oregano, thyme, lemon zest, lemon juice, ground mustard, olive oil and soy sauce in a large bowl and whisk the ingredients to combine.  Season the chicken thighs with salt and freshly ground pepper.  Place the seasoned chicken into to the bowl and toss with lemon-olive oil rub until well coated.

Place an oven safe skillet over medium high heat.  Place the chicken thighs skin side down onto the pan to brown the meat (about 2-3 minutes). Then flip the thighs over to brown on all sides (another 2-3 minutes.   Pour the chicken broth into the skillet and let simmer for 1 minute.  Transfer the skillet into the oven and let the chicken roast for 25 minutes or until a quick read thermometer inserted in the thickest part of the meat reads 175 degrees Fahrenheit.

Remove the thighs from the oven and serve while hot.  Enjoy.

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