Have a lingering longing for something lemony? Well, lookie here! These Lovely Lemon Thighs are lively and loaded with the citrus flavor you’re looking for. What a lucky day! Patted lusciously in the most loveable herbs, each juicy chunk of chicken brings a legendary hint of lemon to create the simplest yet most luxurious main. Light up your life with some Lovely Lemon Thighs! Literally… your love for these things will have no limit!
Ingredients
For the lemon pepper dry rub:
- 1 tablespoon lemon pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
For the chicken:
- 2 tablespoons butter, divided
- 5 chicken thighs, bone-in and skin-on
- 1/4 cup chicken broth, optional
- 1 tablespoon flour
- 1/4 cup white wine
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped, plus more, to taste, for garnish
- sea salt, to taste
- freshly cracked pepper, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a dish, add the lemon pepper, the kosher salt, the garlic powder, the onion powder, the basil, the oregano, the dried parsley, and the paprika and mix until well-combined.
Step 3 –In a cast-iron skillet over medium-high heat, melt 1 tablespoon of the butter.
Step 4 –Evenly season both sides of each of the chicken thighs with 2 tablespoons of the lemon pepper dry rub.
Step 5 –Add the chicken thighs to the hot pan, skin-side down, and cook until the skin is golden-brown and flips easily, about 4 minutes.
Step 6 –Flip the chicken thighs over and place the skillet in the oven.
Step 7 –Roast the chicken thighs until they reach an internal temperature of 165 degrees F and are golden-brown, about 20-25 minutes.
Step 8 –Transfer the skillet from the oven and use tongs to place the chicken thighs on a plate.
Step 9 –Place the skillet and the chicken juices on the stove over medium-high heat. There should be about 1/4 cup of pan juices; if not, add the chicken broth.
Step 10 –Bring the chicken juices to a boil, then add the flour and cook, while whisking, until well-combined.
Step 11 –Add the wine, the lemon juice, and the minced garlic to the chicken juice mixture and cook, whisking constantly, for 1 minute.
Step 12 –Add 1 tablespoon of the fresh parsley and the remaining butter to the chicken juice mixture and whisk until well-combined.
Step 13 –Taste the sauce and season with the sea salt and the freshly cracked pepper.
Step 14 –Add the chicken thighs from the plate (and any juices) back into the chicken juice mixture, skin-side up.
Step 15 –Serve the chicken thighs garnished with the extra parsley.
