Description
A delightful pan-roasted chicken dish featuring crispy skin, juicy meat, and a silky lemon cream sauce, perfect for weeknight dinners.
Ingredients
Scale
- 800 g (1.75 lb) bone-in, skin-on chicken thighs
- 2 tsp (10 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) olive oil or neutral oil
- 2 tbsp (30 g) unsalted butter
- 3 cloves garlic, smashed
- 2–3 sprigs fresh thyme or rosemary
- 180 ml (3/4 cup) chicken stock
- 60 ml (1/4 cup) fresh lemon juice
- 120 ml (1/2 cup) heavy cream
- 1 tsp (5 g) Dijon mustard
- 1–2 tbsp capers (optional)
Instructions
- Pat the chicken dry with paper towels and season with salt and pepper. Let sit for 10 minutes.
- Heat the oil in a skillet over medium-high heat. Add chicken skin-side down and sear until golden-brown, about 6-8 minutes. Flip and brown for 2 minutes.
- Add butter, garlic, and thyme to the pan, then transfer to a preheated oven at 200°C (400°F) and roast until internal temperature reaches 74°C (165°F), about 10-12 minutes. Rest for 5 minutes.
- Return the skillet to medium heat, deglaze with chicken stock and scrape browned bits for 30-45 seconds. Stir in lemon juice, Dijon mustard, and cream, simmering until sauce thickens, about 2-3 minutes.
- Taste and adjust seasoning. If using, stir in capers. Spoon sauce over chicken and serve immediately.
Notes
For extra crunch, briefly finish under a broiler after roasting. Can be made ahead by searing the chicken and storing covered in the fridge for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 560mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 170mg