Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 4 Servings
I am so excited to share this recipe with you today because I know that you are going to like it! These Pan-Roasted Chicken Thighs are loaded with incredible flavors that you are pretty familiar with! I have listed all the ingredients and directions so all you need to do is to follow them step by step, and you are good to go. Enjoy!
Ingredients:
3 tbsp of unsalted butter, softened
1 lemon, sliced
4 chicken thighs, with bone and skin
Salt and pepper, to taste
3 tbsp of fresh rosemary and thyme, mixed and minced
Canola Oil
Zest of 1 lemon
Zest of 1 small orange
1 small orange, sliced
Directions:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Add the lemon zest, minced herbs, salt, pepper, garlic powder, orange zest, and butter into a mixing bowl. Whisk everything until well incorporated.
Use paper towels to pat dry the chicken thighs. Sprinkle the mixed seasonings over the chicken thighs, then rub each until fully covered including underneath the skin.
Place a cast-iron skillet on the stove and turn the heat to medium-high. Add a bit of canola oil and allow it to become hot.
Add the chicken thighs, skin side down, into the hot skillet, then cook each side for about 10 minutes or until they turn golden brown.
Flip the chicken thighs over, then put the citrus slices over them. Remove from the heat.
Place the skillet in the preheated oven and roast the chicken thighs for 20 to 25 minutes or until done.
Remove from the oven and allow the Pan-Roasted Chicken Thighs to rest for a few minutes at room temperature.
Serve and enjoy!
Ingredients
- 3 tbsp of unsalted butter, softened
- 1 lemon, sliced
- 4 chicken thighs, with bone and skin
- Salt and pepper, to taste
- 3 tbsp of fresh rosemary and thyme, mixed and minced
- Canola Oil
- Zest of 1 lemon
- Zest of 1 small orange
- 1 small orange, sliced
Instructions
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Add the lemon zest, minced herbs, salt, pepper, garlic powder, orange zest, and butter into a mixing bowl. Whisk everything until well incorporated.
Use paper towels to pat dry the chicken thighs. Sprinkle the mixed seasonings over the chicken thighs, then rub each until fully covered including underneath the skin.
Place a cast-iron skillet on the stove and turn the heat to medium-high. Add a bit of canola oil and allow it to become hot.
Add the chicken thighs, skin side down, into the hot skillet, then cook each side for about 10 minutes or until they turn golden brown.
Flip the chicken thighs over, then put the citrus slices over them. Remove from the heat.
Place the skillet in the preheated oven and roast the chicken thighs for 20 to 25 minutes or until done.
Remove from the oven and allow the Pan-Roasted Chicken Thighs to rest for a few minutes at room temperature.
Serve and enjoy!
