Any cut of chicken can be substituted in this pan roasted lemon chicken. So flavorful and easy to make!
|12||Boneless, skinless chicken thighs|
|2 tbsp||olive oil|
|1 tbsp||whole grain mustard|
|1 tsp||zest from two meyer lemons|
|1 tsp||dried oregano|
|1 tsp||dried thyme|
|3/4 cup||chicken stock|
|1/2 cup||white wine|
|1/2 cup||lemon juice|
1.Preheat the oven to 400 degrees.
2.Sprinkle chicken with salt.
3.Mix together the rub ingredients and spread over the top of the chicken thighs. Reserve the lemons to juice later.
4.Heat the oil in an oven proof skillet over medium high heat and brown the chicken for a few minutes on each side.
5.Juice the lemons
6.Whisk together the broth, wine and lemon juice
7.Pour the stock mixture around the chicken and place in the oven. I place the lemon halves in with the chicken as well.
8.Transfer the pan to the oven and bake for 25 minutes.
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