Saturday, February 23, 2019
Pan roasting is one of our favorite ways to cook chicken. We use the same method for cooking these lemon chicken thighs. It’s basically a two-part process. Sear the chicken in an oven-safe pan on top of the stove then slide it into the oven to finish cooking.
For this recipe, we cook the chicken in butter and add lots of fresh thyme — other herbs like rosemary or sage are also excellent. After generously seasoning the breasts, place them skin-side down into the hot pan.
PREP time 10mins
COOK time 20mins
TOTAL time 30mins
If we can find them, boneless skin-on chicken breasts are our go to for this recipe. Although, chicken thighs would also be great. If you cannot find chicken breasts with the skin left on and the bone out, you can make this with bone-in breasts. You can also use skinless breasts, although, I have to admit the golden-brown skin is my favorite part.
INGREDIENTS
- 2 boneless skin-on chicken breasts (6 to 8 ounces each)
- Salt and fresh ground black pepper
- 1 tablespoon neutral oil, like grape seed or canola
- 2 tablespoons butter
- Handful fresh thyme sprigs
- Half of a lemon, for serving
INSTRUCTIONS
Get the instruction @ www.inspiredtaste.net
