Lemon Herb Skillet Thighs
Juicy chicken thighs infused with lemon and herbs, cooked to perfection in a flavorful skillet sauce.
Ingredients
Meat
- 1.5 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
- 1 tablespoon whole grain mustard
- 1 tablespoon lemon zest (1 teaspoon for rub, 2 teaspoons for sauce)
- 1.5 teaspoons dried oregano
- 0.25 teaspoon dried thyme
- 0.25 teaspoon kosher salt
- 2 tablespoons olive oil (1 tablespoon for rub, 1 tablespoon for cooking)
- 2 cloves garlic, smashed
- 0.25 cup lemon juice (from 1 large lemon)
- 1.25 cups low-sodium chicken stock (see chicken stock recipe)
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 400°F (204°C).
- Mix mustard, 1 teaspoon lemon zest, oregano, thyme, salt, and 1 tablespoon olive oil; coat chicken on both sides.
- Combine remaining lemon zest, lemon juice, and chicken stock; set aside.
- Heat 1 tablespoon oil in oven-safe skillet over medium; cook garlic until browned, then remove garlic.
- Cook chicken skin-side down until golden, flip, add lemon mixture, then transfer to oven and bake 25-35 mins.
- Remove chicken, simmer pan liquid, whisk in butter and flour to thicken sauce, then return chicken to pan and serve.
Notes
Ensure chicken reaches an internal temperature of 175°F (79°C) before serving.