Any cut of chicken can be substituted in this pan roasted lemon chicken. So flavorful and easy to make!
I’m still trying to get through my bag of meyer lemons. And by get through, I mean savoring each and every one of them. No one else in this household seems to care too much about them but me. Except when I made the lemon bars. They seemed to care then.
This chicken dish is one we eat often and can be altered however you like. Not a fan of wine? Simply use all chicken stock. Regular lemons can be used in place of the meyer variety and you can use any chicken you like. Just adjust the bake time accordingly.
Pan roasted lemon chicken
Prep time
Cook time
Total time
Author: Friday is Cake Night
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
- Preheat the oven to 400 degrees.
- Sprinkle chicken with salt.
- Mix together the rub ingredients and spread over the top of the chicken thighs. Reserve the lemons to juice later.
- Heat the oil in an oven proof skillet over medium high heat and brown the chicken for a few minutes on each side.
- Juice the lemons
- Whisk together the broth, wine and lemon juice
- Pour the stock mixture around the chicken and place in the oven. I place the lemon halves in with the chicken as well.
- Transfer the pan to the oven and bake for 25 minutes.
looks delicious, and totally what I’m having for dinner tonight!
This chicken looks delicious and I bet your kitchen smelt amazing when it was cooking too – a recipe I need to make!
This turned out so well! Added a bunch of fresh garlic too…a lot of extra juice that I was hoping would thicken up as it cooked. Will make again for sure!
Happy to hear! I’m making it again this week 🙂