Roasted Lemon Pepper Herb Chicken Thighs with Lemon Wine Pan Sauce

I had some chicken thighs so I decided to season them with the lemon pepper herb dry rub and then roast them in the oven. After the chicken roasted I made a quick lemon wine pan sauce that turned out tangy and delicious. These roasted lemon pepper herb chicken thighs with lemon wine pan sauce were delicious! The chicken was tender, juicy, and crisp on the outside while the lemon wine pan sauce was loaded with flavor. The chicken was a huge hit with all of us and paired nicely with green beans and caramelized shallots.

Roasted Lemon Pepper Herb Chicken Thighs with Lemon Wine Pan Sauce

Ingredients:

• 2 tbsp lemon pepper herb dry rub, to taste (Click the link up above for the recipe)
• 5 chicken thighs, bone-in and skin-on
• 2 tbsp butter, divided
• 1 tbsp flour
• ¼ cup white wine
• Juice from 1 lemon
• 2 cloves of garlic, minced
• 1 tbsp fresh parsley, chopped
• Sea salt and freshly cracked pepper, to taste

How to Make Roasted Lemon Pepper Herb Chicken Thighs with Lemon Wine Pan Sauce

Make the lemon pepper herb dry rub – click this link for the recipe.

Preheat the oven to 400 degrees.

Heat 1 tablespoon of butter in a cast iron skillet over medium-high heat. Season both sides of the chicken thighs evenly with the lemon pepper herb dry rub, to taste.

Add the chicken thighs to the HOT pan, skin side down, and cook for 4 minutes, or until the skin is golden brown and flips easily. Flip the chicken over and place it into the preheated oven. Roast in the oven for 20-25 minutes, or until the chicken is golden brown and cooked through. Remove from the oven and use tongs to remove the chicken from the skillet to a plate. Set aside.

Place the skillet and the chicken juices on the stove over medium-high heat. You should have about 1/4 cup of pan juices, if not, add 1/4 cup chicken broth. Heat until boiling then add the flour and cook, whisking until well combined. Add the wine, lemon juice, and minced garlic. Cook, while whisking constantly, for 1 minute. Add the parsley and butter. Whisk until well combined. Taste the sauce and season with sea salt and freshly cracked pepper, to taste, if needed. Add the chicken thighs skin side up along with the juices from the plate back to the pan. Serve immediately and enjoy.