Ingredients

The following ingredients have 4 Servings
  • 8 chicken thighs (skin-on, bone-in)
  • 1 tbsp fresh lemon juice
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp butter
  • 2 garlic cloves (crushed)
  • 2 tsp dried herbs ((Any dried herb mix will work: Herbs de Provence, Italian seasoning or even just dried oregano))
  • 1 cup chicken stock
  • 1 lemon (sliced)

Instruction

  • Season the chicken with the lemon juice, salt and pepper.
  • Heat a large skillet or pan over medium high heat then add the chicken thighs, skin side down. Allow the chicken to cook for 7-10 minutes until the skin is a deep golden brown and the fat has rendered.
  • Carefully flip the chicken thighs over and allow to cook for another 10 minutes on the other side.
  • Remove chicken from the pan and set aside.
  • Add butter, garlic and herbs and allow to cook for 30 seconds before adding the lemon slices and chicken stock. Bring to a simmer then add the chicken thighs back in. Allow to cook for another 10 minutes. You can cover the chicken if you want more sauce or place it in a hot oven to finish cooking.
  • Serve the chicken with the pan sauce and lemon slices with sides of your choice.