If chicken is also a staple at your home, then this another exciting recipe is worth a try! It is made with just a few simple ingredients and takes only a little of your time to throw together. These pan-roasted chicken thighs are family-approved and would be your next favourite rotation! Serve this with any of your preferred side dishes for an easy and quick meal that everyone will enjoy!
I bet your kids will enjoy every bite of these juicy and super flavorful pan-roasted chicken thighs! It’s one of the best comfort food that will surely warm you from the inside and out!
Ingredients
3 tbsp of unsalted butter, softened
4 chicken thighs, with bone and skin
Zest of 1 small orange
Zest of 1 lemon
1 small orange, sliced
1 lemon, sliced
Canola oil for skillet
3 tbsp of fresh rosemary and thyme, mixed and minced
Salt and pepper, to taste
How to make Pan-Roasted Chicken Thighs
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Place the butter, minced herbs, garlic powder, lemon zest, orange zest, and a little salt and pepper in a small bowl. Mix well until combined.
Step 3: Using a paper towel, pat dries the things. Next, lift the chicken skins very carefully. In between the skin and flesh of the thighs, spread the herb mixture. Sprinkle all sides with salt and pepper.
Step 4: Drizzle the canola oil in a hot cast-iron skillet. Lay the thighs on the hot oil skin-side down and sear over medium-high heat for about 10 minutes until the skin is golden brown and crispy.
Step 5: Flip the thighs, then arrange all around them the slices of citrus. Transfer the skillet to the preheated oven and bake the thighs for approximately 20 to 25 minutes or until the chicken is cooked and the juices run clear.
Ingredients
- 3 tbsp of unsalted butter, softened
- 4 chicken thighs, with bone and skin
- Zest of 1 small orange
- Zest of 1 lemon
- 1 small orange, sliced
- 1 lemon, sliced
- Canola oil for skillet
- 3 tbsp of fresh rosemary and thyme, mixed and minced
- Salt and pepper, to taste
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Place the butter, minced herbs, garlic powder, lemon zest, orange zest, and a little salt and pepper in a small bowl. Mix well until combined.
Step 3: Using a paper towel, pat dries the things. Next, lift the chicken skins very carefully. In between the skin and flesh of the thighs, spread the herb mixture. Sprinkle all sides with salt and pepper.
Step 4: Drizzle the canola oil in a hot cast-iron skillet. Lay the thighs on the hot oil skin-side down and sear over medium-high heat for about 10 minutes until the skin is golden brown and crispy.
Step 5: Flip the thighs, then arrange all around them the slices of citrus. Transfer the skillet to the preheated oven and bake the thighs for approximately 20 to 25 minutes or until the chicken is cooked and the juices run clear.
