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Close-up of golden brown Lemon Herb Skillet Thighs simmering in a buttery lemon herb sauce in a skillet.

Lemon Herb Skillet Thighs

This recipe provides instructions for making bone-in, skin-on chicken thighs seasoned with lemon and herbs, finished in a skillet sauce.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Rub
  • 1.5 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
  • 1 tablespoon whole grain mustard
  • 1 tablespoon lemon zest 1 teaspoon for rub, 2 teaspoons for sauce
  • 1.5 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • 2 tablespoons olive oil 1 tablespoon for rub, 1 tablespoon for cooking
  • 2 garlic cloves, smashed
Sauce
  • 1/4 cup lemon juice from 1 large lemon
  • 1.25 cups low-sodium chicken stock see chicken stock recipe
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour

Equipment

  • Large oven-safe skillet or frying pan
  • Small bowl
  • Measuring jug

Method
 

  1. Preheat the oven to 400°F (204°C).
  2. Make the rub for the chicken thighs. Combine mustard, one teaspoon of lemon zest, oregano, thyme, salt, and one tablespoon of olive oil in a small bowl. Use your fingers or a brush to coat the chicken with the mustard rub on both sides.
  3. In another bowl or measuring jug, combine the remaining lemon zest (2 teaspoons), lemon juice, and the chicken stock. Set aside.
  4. Heat the remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat.
  5. Add the smashed garlic, then cook for one minute or until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the garlic oil.
  6. Place the chicken thighs, skin-side down, into the hot garlic-infused oil and cook for two to three minutes or until the skin has turned golden brown.
  7. Flip the chicken, then add the lemon juice mixture from before. Stir, then slide the pan into the oven and bake for 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175°F.
  8. Remove the pan from the oven, transfer the chicken thighs to a plate, and loosely cover it with aluminum foil.
  9. There should still be liquid in the pan. Place the pan over medium heat and bring the liquid to a gentle simmer.
  10. Use your fingers to mix butter and flour in a small bowl, making a dry, crumbly paste.
  11. Whisk the flour and butter into the lemony sauce. The sauce will thicken slightly and look glossy. Nestle the chicken thighs back into the pan, then serve.

Notes

You can use pre-made chicken stock if you do not wish to make your own.

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