Pan-Fried Lemon Chicken Thighs

    • Prep Time
    • 10 mins
    • Cook Time
    • 25 mins
    • Yield
    • 8 thighs
    • Difficulty Level

This is a recipe for pan-friend lemon chicken thighs. This dish is super easy to put together and so enjoyable to eat. My husband hates white meat chicken so this is perfect for those of you that love the darker meat. It’s juicer and doesn’t dry up as fast as the breast meat.

When the chicken thighs are browned and ready just add the lemon juice and zest and serve with your favorite sides. Enjoy!

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5 Ratings

Ingredients

  • 8 chicken thighs
  • salt
  • pepper
  • 2 spigs fresh thyme
  • 1 tbsp olive oil
  • 2 lemons, 1 juiced, 1 sliced

Instructions

  • 1. Preheat the oven to 475 degrees Fahrenheit. Meanwhile, season the chicken thighs generously with salt and pepper.
  • 2. Heat your oil in a cast-iron skillet over high heat until hot. Carefully, add the chicken in skillet, skin side down, and cook 2 minutes.
  • 3. Continue cooking for about 10 minutes, occasionally rotating them around in the skillet keeping them skin-side down. Add your thyme and the lemon slices into the skillet.
  • 4. Transfer skillet into the oven and cook for another 10-12 more minutes.
  • 5. Turn the chicken over, cook for another 5-7 minutes. Remove from the oven; let the chicken rest for 5 minutes before serving. Drizzle the remaining juice from the lemon over the cooked chicken and serve.

Instructions

  • 1. Preheat the oven to 475 degrees Fahrenheit. Meanwhile, season the chicken thighs generously with salt and pepper.
  • 2. Heat your oil in a cast-iron skillet over high heat until hot. Carefully, add the chicken in skillet, skin side down, and cook 2 minutes.
  • 3. Continue cooking for about 10 minutes, occasionally rotating them around in the skillet keeping them skin-side down. Add your thyme and the lemon slices into the skillet.
  • 4. Transfer skillet into the oven and cook for another 10-12 more minutes.
  • 5. Turn the chicken over, cook for another 5-7 minutes. Remove from the oven; let the chicken rest for 5 minutes before serving. Drizzle the remaining juice from the lemon over the cooked chicken and serve.

Rate this recipe

  • 5 people rated this recipe

  • Average Rating

    (3 / 5)


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