Entree

Lemon Herb Chicken Thighs

January 5, 2022 /

I love cooking with chicken thighs – they have so much more flavor, stay moist, and save $$$

Recipe SnapshotServes: 4-6*Time: 30 minsLevel: Medium
*This recipe only served 4 of us because my brother ate *5* chicken thighs. If you don’t have a college student on break in your home, it might serve 6-8.

What you’ll need…

Family Pack Bone In Skin On Chicken Thighs (~2 lbs)

For the Marinade:
Zest of 1 Lemon
Juice of 1/2 Lemon
3 Tbsp Olive Oil
1/4 tsp each Dried Basil, Parsley, Oregano, Thyme, and Rosemary (you can also substitute poultry seasoning here)
Salt & Pepper

For Cooking:
1 Tbsp Olive Oil
2 Tbsp Butter
1/2 Lemon, cut into slices
Parsley for garnish, if desired

Get Cooking…

To marinate the chicken, place chicken thighs in a bag or bowl and add the rest of the ingredients. Mix well so the chicken is evenly coated. Marinate the chicken in the refrigerator for 30 minutes or up to 12 hours. Any more than this and the meat can get tough rather than tender.

Preheat an oven safe skillet (I used a cast iron pan) over medium heat as well as heating the oven to 350F. Once the pan is hot, coat with olive oil and place the thighs in skin side down. You can do this in batches to ensure a nice a sear forms on the skin, but I am lazy and was in a rush so I added all the thighs to the pan at the same time. Sear for about 7 minutes on the first side. Flip thighs and sear another 5 minutes on the stove top. After this, turn off the heat and add the butter and lemon to the pan. As the butter melts, baste the thighs by spooning the liquid in the pan over each one. Place in the oven for another 10 minutes. Remove oven and baste again. At this point you can check the temperature and ensure the internal temperature is 165F. If they need more time, place back in the oven and continue cooking until the largest part of the thigh reaches this temperature. Once fully cooked, place under the broiler to crisp the skin, if desired. This will only take 1-2 minutes – watch closely as to not burn. When finished, remove from the over and cover with foil to rest for 5 minutes. After 5 minutes, remove foil, top with fresh chopped parsley, and serve immediately.

We tried this one with my roasted broccoli – posted under sides.