Prep Time: 30 mins | Cook Time: 25 mins | Servings: 4
Juicy and tender on the inside and crispy on the outside. These Pan-Roasted Chicken Thighs are one of the best dinners you’ll make for your family!
All you need to make this delicious meal are just simple ingredients, most of which you already have on hand. Prep this in a few minutes and have these delicious pan-roasted chicken thighs ready in a cinch! This is a no-fuss recipe for the crispiest and juiciest chicken thighs excellent for an easy and quick weeknight meal. Serve this with your favorite side, such as mashed potatoes or roasted veggies.
Ingredients
3 tbsp of unsalted butter, softened
4 chicken thighs, with bone and skin
1 lemon, sliced
Zest of 1 lemon
Zest of 1 small orange
1 small orange, sliced
3 tbsp of fresh rosemary and thyme, mixed and minced
Canola oil for skillet
Salt and pepper, to taste
How to make Pan-Roasted Chicken Thighs
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Place the butter, minced herbs, garlic powder, lemon zest, orange zest, and a little salt and pepper in a small bowl. Mix well until blended.
Step 3: Using a paper towel, thoroughly pat dry the chicken thighs.
Step 4: Then, gently lift the skins. In between the skin and flesh, spread the herb butter mixture. Season with salt and pepper on both sides of the chicken.
Step 5: Drizzle some canola into a hot cast-iron skillet over medium-high heat. Add the chicken thighs to the hot oil, skin side down, and sear for about 10 minutes until the skin is golden brown and crispy.
Step 6: Flip the thighs. All around the thighs, arrange the citrus slices.
Step 7: Put in the preheated oven and roast the thighs for about 20 to 25 minutes or until the juices run clear and the meat is completely cooked.
Pan-Roasted Chicken Thighs
Ingredients
- 3 tbsp of unsalted butter softened
- 4 chicken thighs with bone and skin
- 1 lemon sliced
- Zest of 1 lemon
- Zest of 1 small orange
- 1 small orange sliced
- 3 tbsp of fresh rosemary and thyme mixed and minced
- Canola oil for skillet
- Salt and pepper to taste
Instructions
- Prepare the oven. Preheat it to 375 degrees F.
- Place the butter, minced herbs, garlic powder, lemon zest, orange zest, and a little salt and pepper in a small bowl. Mix well until blended.
- Using a paper towel, thoroughly pat dry the chicken thighs.
- Then, gently lift the skins. In between the skin and flesh, spread the herb butter mixture. Season with salt and pepper on both sides of the chicken.
- Drizzle some canola into a hot cast-iron skillet over medium-high heat. Add the chicken thighs to the hot oil, skin side down, and sear for about 10 minutes until the skin is golden brown and crispy.
- Flip the thighs. All around the thighs, arrange the citrus slices.
- Put in the preheated oven and roast the thighs for about 20 to 25 minutes or until the juices run clear and the meat is completely cooked.
