lemon chicken thighs

This simple yet elevated One Pan Meyer Lemon Chicken with Golden Rice combines the brightness of vibrant meyer lemons, with the cozy &amp; warm flavors of turmeric and ginger. It&#x27;s made completely in one pan, it&#x27;s a little different from your average chicken dish, and it celebrates the long-awaited winter citrus season! Serve it with your favorite roasted vegetable, or a simple salad!

One Pan Meyer Lemon Chicken with Golden Rice

bone-in, skin-on chicken thighs (about 4 thighs)

extra virgin olive oil, divided

meyer lemon

salt, divided

pepper

salted butter, divided

meyer lemon, sliced

ginger

basmati rice

turmeric

garlic powder

onion powder

black pepper

chicken broth

juice of 1/2 a meyer lemon

flat-leaf parsley,

lemon wedges,

Preheat oven to 350℉. Place chicken thighs in a large bowl. Add one tablespoon of the olive oil, half of the garlic, meyer lemon zest, one teaspoon of the salt, and pepper. Toss to coat.

Heat a large oven-safe skillet (that has a lid), braiser or dutch oven over medium to medium-high heat. Add the remaining tablespoon of olive oil. Once hot, sear the chicken thighs for 2-3 minutes per side, or until the skin is golden brown and develops a nice crust. Set the chicken aside on a plate.

Reduce heat to medium. Discard a few tablespoons of the fat, leaving 3 or so tablespoons in the pan. Add one tablespoon of the butter. Sauté the meyer lemon slices in the butter/fat mixture for 1 minute or so per side, until they get a little caramelized and fragrant. Set aside on a plate.

Carefully, with a wad of paper towels, wipe any dark bits out of the pan (the chicken fat and sugars in the lemons can cause some burning, so just discard any bits that are too dark to avoid any bitterness). Add the remaining tablespon of butter. Add the remaining garlic and ginger and sauté for 30 seconds - 1 minute or until fragrant. Add the rice, turmeric, garlic powder, onion powder, and remaining 1/2 teaspoon salt. Toss to coat, and stirring constantly, letting the rice toast for 1-2 minutes. Season with a few turns of freshly ground black pepper.

Add the chicken stock, and bring to a boil. Once boiling, stir the rice, and arrange the chicken thighs on top. Top the chicken thighs with the sautéed meyer lemon slices. Cover and bake for 27-30 minutes, or until rice and chicken are cooked through, and all liquid is absorbed. Let cool for a few minutes, then remove chicken from pan and place on a fresh plate. Add the juice of half of a meyer lemon into the rice and stir. Place the chicken back over the rice and garnish with chopped parsley. Serve with freshly ground black pepper and meyer lemon wedges.

Pan-roasted lemon chicken thighs are juicy and delicious! This easy recipe cooks in one skillet with a garlicky olive-oil and lemon marinade.

Pan-Roasted Lemon Chicken Thighs with Rosemary

lemons

kosher salt

olive oil

Maras

red chili

garlic

chopped aromatic fresh herbs (such as thyme, rosemary, marjoram

¾ pounds boneless skinless chicken thighs (about 6 pieces)

Grate the zest of the whole lemon into a large bowl, then slice it in half and squeeze the juice into the bowl (You should have enough juice to make a ¼ cup. If not, squeeze in half of a second lemon). Slice the remaining ½ lemon into thin half moons, then set them aside.

Add the salt, olive oil, chili pepper, garlic and herbs to the bowl and whisk together. Put the chicken in the bowl, turning the pieces around to coat in the marinade. At this point you can cook the chicken right away. Otherwise marinate 15-30 minutes or up to 8 hours in the refrigerator.

Arrange oven rack six inches from heat source and preheat the broiler.

Heat a 12-inch cast-iron or other oven-proof skillet large enough to hold the chicken without crowding, over medium-high heat on the stovetop. When the pan is hot, drizzle in enough olive oil to coat the bottom. Add the chicken pieces to the pan, reserving the marinade.

Cook 5-7 minutes, or until the chicken begins to brown. Take the pan off the heat and turn the chicken pieces over. Pour the remaining marinade over the chicken, tuck the lemon slices in and around the pan and place under the broiler. Cook until the chicken is firm and golden and lemon slices begin to brown, about 5 more minutes.

Transfer the chicken to a serving dish and pour the pan juices over. Garnish the dish with fresh herb sprigs, if desired.

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Pan Roasted Lemon Chicken Thighs

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The most viewed lemon chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine