The sauce will thicken slightly and look glossy. Whisk the flour and butter into the sauce. Place the pan over medium heat and bring the liquid to a gentle simmer.ĢUse your fingers to mix butter and flour in a small bowl, making a dry, crumbly paste. Stir, then slide the pan into the oven and bake for 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175 degrees° Fahrenheit.ġRemove the pan from the oven, transfer the chicken to a plate, and loosely cover it with aluminum foil.
LEMON THYME CHICKEN THIGHS SKIN
Remove and discard the garlic, but leave the garlic oil.ĢAdd the chicken thighs, skin-side down, into the hot garlic-infused oil and cook for two to three minutes or until the skin has turned golden brown.ģFlip the chicken, then add the lemon juice mixture from before. Add the smashed garlic, then cook for one minute or until you can smell toasted garlic and the garlic has browned around the edges. Set aside.ġHeat the remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Use your fingers or a brush to coat the chicken with the mustard rub on both sides.ģIn another bowl or measuring jug, combine the remaining lemon zest (2 teaspoons), lemon juice, and the chicken stock. Combine mustard, one teaspoon of lemon zest, oregano, thyme, salt, and one tablespoon of olive oil in a small bowl. – Adam and JoanneĢMake the rub for chicken. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. Recipe updated, originally posted December 2012. Our Slow Cooker Lemon Chicken makes melt-in-your-mouth tender chicken cooked in lemon chicken gravy. Slow Cooker Version! After sharing this recipe, many of you asked for a slow cooker version. The flour and butter thicken the juices and make a delicious pan gravy for spooning over the chicken or sides like Creamy Mashed Potatoes or these Mashed Sweet Potatoes! This method ensures the pork is golden brown, delicious, and perfectly cooked inside.īefore serving our lemon chicken thighs, we make a quick pan sauce by simmering the juices left in the pan with flour and butter. In that recipe, we sear the pork on all sides and then slide it into the oven to finish. For example, take a look at this recipe for Pork Tenderloin with Apples. We use this process with other cuts of meat. This two-part process keeps the chicken juicy and tender. Second, we flip the chicken, add chicken stock and fresh lemon juice to the pan and then slide it into the oven to finish cooking. This step renders some fat and ensures the chicken skin is golden brown and crisp. There are two steps to follow when making this recipe:įirst, sear spice-rubbed chicken thighs, skin-side-down, in a hot pan until the skin is brown. This recipe has so much flavor (read the reviews, everyone loves it). So add this one to your rotation you won’t regret it! We love using chicken thighs, but you can swap them for chicken breast or drumsticks.
This simple chicken thighs recipe is absolutely delicious, thanks to fresh lemon, oregano, thyme, garlic, and mustard. See our Lemon Baked Chicken Breasts, Slow Cooker Lemon Chicken Thighs, Lemony Marinade, and Whole Roasted Chicken with (you guessed it) lemon! We have a bit of a love affair with chicken and lemon.
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