Description
Skillet lemon herb chicken is the kind of weeknight go-to that never gets old. Bone-in thighs seared until the skin crackles, then finished with lemon, herbs, and a quick pan sauce. It takes twenty-five minutes, uses one skillet, and produces chicken with crispy skin and a bright, herby sauce you will want to spoon over everything.
Ingredients
Units
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, smashed
- 1/3 cup chicken broth
- Juice of 2 lemons
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- Lemon slices for garnish
Instructions
- Pat the chicken thighs very dry. Season generously with salt and pepper.
- Heat olive oil in a large cast iron skillet over medium-high heat. Place the thighs skin-side down and press gently with a spatula. Cook without moving for 7 to 8 minutes until the skin is deeply golden and crispy.
- Flip and cook 5 minutes more. Add the garlic cloves and cook 1 minute.
- Pour in the broth and lemon juice. Add the thyme and rosemary. Simmer 3 minutes, spooning the sauce over the chicken.
- Remove from heat and stir in the butter until the sauce is glossy. Garnish with parsley and lemon slices.
Notes
- Do not move the chicken while the skin sears. Seven uninterrupted minutes of contact with the hot pan is what creates shatteringly crispy skin.
- The butter added at the end off the heat emulsifies the sauce into something glossy and rich without making it greasy.
- Fresh herbs make a noticeable difference over dried here — the brightness of fresh thyme and rosemary is part of the dish’s identity.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1
- Sodium: 680
- Fat: 28
- Carbohydrates: 4
- Protein: 38
- Cholesterol: 155