Chicken is a staple at home. So I make sure to search for a new chicken recipe. This pan-Roasted Chicken Thighs recipe is my new obsession. I made this first a few weeks ago and have been making this again and again! My family instantly fell in love with these pan-roasted, juicy, and flavorful chicken thighs. The best part is, this is super easy and quick to make using only a few pantry ingredients! You should not skip this simple recipe. It’s a must-try and forever a keeper. Serve this with your favourite side dishes for an easy and delicious weeknight meal!
Ingredients
3 tbsp of unsalted butter, softened
Canola oil for skillet
4 chicken thighs, with bone and skin
1 lemon, sliced
Zest of 1 small orange
Zest of 1 lemon
1 small orange, sliced
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 bit of salt and pepper in a small bowl. Mix well until combined.
Step 3: Using a paper towel, thoroughly pat dry the thighs, then very carefully lift the skins. In between the skin and flesh, spread the herb butter mixture. Sprinkle both sides of the chicken thighs with salt and pepper.
Step 4: Drizzle some canola oil in a hot cast-iron skillet over medium-high heat. Lay the chicken thighs to the skillet skin-side-down and cook for about 10 minutes until the skin turned golden brown and crispy.
Step 5: Flip the thighs. Around them, arrange the slices of citrus. Roast the thighs in the preheated oven for approximately 20 to 25 minutes or until completely cooked, and the juices run clear.
Ingredients
- 3 tbsp of unsalted butter, softened
- Canola oil for skillet
- 4 chicken thighs, with bone and skin
- 1 lemon, sliced
- Zest of 1 small orange
- Zest of 1 lemon
- 1 small orange, sliced
- 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 bit of salt and pepper in a small bowl. Mix well until combined.
Step 3: Using a paper towel, thoroughly pat dry the thighs, then very carefully lift the skins. In between the skin and flesh, spread the herb butter mixture. Sprinkle both sides of the chicken thighs with salt and pepper.
Step 4: Drizzle some canola oil in a hot cast-iron skillet over medium-high heat. Lay the chicken thighs to the skillet skin-side-down and cook for about 10 minutes until the skin turned golden brown and crispy.
Step 5: Flip the thighs. Around them, arrange the slices of citrus. Roast th
