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Roasted Lemon-Pepper Herb Chicken Thighs with Lemon Wine Pan Sauce
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Roasted Lemon-Pepper Herb Chicken Thighs with Lemon Wine Pan Sauce

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large cast iron skillet

Ingredients

  • 2 tbsp lemon pepper herb dry rub, to taste (Click the link up above for 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

Instructions

  • 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 large 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 transfer 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 ¼ cup of pan juices; if not, add ¼ cup chicken broth. 
  • Heat until boiling, 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 the remaining 1 tablespoon of 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, and their juices from the plate to the pan. Serve immediately and enjoy.