Prep Time: 30 mins | Cooking Time: 25 mins | Servings: 4
Pan-Roasted Chicken Thighs. This has been one of my family’s favorites for years! Incredibly easy and quick to make and requires only a few simple ingredients. This recipe guarantees juicy chicken thighs that are bursting with flavors! If you are looking for another chicken recipe that you can throw together easily, any time, and is great enough to serve to guests, then you have to give this Pan-Roasted Chicken Thighs recipe a try. This will surely become your new favorite!
Ingredients
3 tbsp of unsalted butter, softened
4 chicken thighs, with bone and skin
Zest of 1 lemon
1 lemon, sliced
Zest of 1 small orange
1 small orange, sliced
3 tbsp of fresh rosemary and thyme, mixed and minced
Canola oil for skillet
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 paper towels, completely dry the thighs.
Step 4: Lift the thighs, skin. In between the skin and flesh, spread the herb butter mixture. To taste, season all sides with salt and pepper.
Step 5: Heat some of the canola oil in a cast-iron skillet over medium-high heat. Once the oil is hot, place the thighs, skin-side-down on the skillet and cook for about 10 minutes until the skin is golden brown and crispy. Flip the thighs. Around it, arrange the citrus slices.
Step 6: Place the cast-iron skillet in the preheated oven and bake the chicken thighs for about 20 to 25 minutes or until the juices run clear and the meat is completely cooked.
Step 7: Remove from the oven when done and serve these pan-roasted chicken thighs right away with your favorite sides. Enjoy!
Ingredients
- 3 tbsp of unsalted butter, softened
- 4 chicken thighs, with bone and skin
- Zest of 1 lemon
- 1 lemon, sliced
- Zest of 1 small orange
- 1 small orange, sliced
- 3 tbsp of fresh rosemary and thyme, mixed and minced
- Canola oil for skillet
- 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 paper towels, completely dry the thighs.
Step 4: Lift the thighs, skin. In between the skin and flesh, spread the herb butter mixture. To taste, season all sides with salt and pepper.
Step 5: Heat some of the canola oil in a cast-iron skillet over medium-high heat. Once the oil is hot, place the thighs, skin-side-down on the skillet and cook for about 10 minutes until the skin is golden brown and crispy. Flip the thighs. Around it, arrange the citrus slices.
Step 6: Place the cast-iron skillet in the preheated oven and bake the chicken thighs for about 20 to 25 minutes or until the juices run clear and the meat is completely cooked.
Step 7: Remove from the oven when done and serve these pan-roasted chicken thighs right away with your favorite sides. Enjoy!
