Roasted Lemon Pepper Herb Chicken Thighs with Lemon Wine Pan Sauce
Servings 4
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 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 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 along with the juices from the plate back to the pan. Serve immediately enjoy.