Chicken is a staple at home. My kids love chicken, so I have a stash of chicken recipes, and these pan-roasted chicken thighs are my family’s favourite and have been my go-to for years now! The juicy and flavorful meat is to die for! And the best part about this dish is it’s super easy to make using only a few simple, readily available ingredients. The chicken thighs are pan-fried until golden brown and crispy, then bake in the oven with citrus slices for that extra zing! Try this very soon. I promise you’ll love this as we do!
Ingredients
Canola oil for skillet
4 chicken thighs, with bone and skin
Zest of 1 lemon
3 tbsp of fresh rosemary and thyme, mixed and minced
Zest of 1 small orange
1 small orange, sliced
1 lemon, sliced
3 tbsp of unsalted butter, softened
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, thoroughly pat the thighs dry.
Step 4: Very carefully lift the skins of the thighs, then spread the herb butter mixture in between the skin and flesh. Sprinkle all sides of the thighs with salt and pepper.
Step 5: Drizzle some canola oil in a hot cast-iron skillet and heat over medium-high heat. Lay the thighs skin-side-down on the hot oil and cook for about 10 minutes until the skin is crispy and golden brown.
Step 6: Flip the thighs and arrange the slices of citrus around. Transfer the skillet to the preheated oven and roast the thighs for approximately 20 to 25 minutes or until the meat is cooked and the juices run clear
Ingredients
- Canola oil for skillet
- 4 chicken thighs, with bone and skin
- Zest of 1 lemon
- 3 tbsp of fresh rosemary and thyme, mixed and minced
- Zest of 1 small orange
- 1 small orange, sliced
- 1 lemon, sliced
- 3 tbsp of unsalted butter, softened
- 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, thoroughly pat the thighs dry.
Step 4: Very carefully lift the skins of the thighs, then spread the herb butter mixture in between the skin and flesh. Sprinkle all sides of the thighs with salt and pepper.
Step 5: Drizzle some canola oil in a hot cast-iron skillet and heat over medium-high heat. Lay the thighs skin-side-down on the hot oil and cook for about 10 minutes until the skin is crispy and golden brown.
Step 6: Flip the thighs and arrange the slices of citrus around. Transfer the skillet to the preheated oven and roast the thighs for approximately 20 to 25 minutes or until the meat is cooked and the juices run clear
