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7 March, 2016

Lemon and Herb Roasted Chicken

Posted in : chicken, dinner, herb, lemon, oregano, recipe, rosemary, thyme, Uncategorized on by : Jeanette Schramm


This dinner is a two-in-one crowd pleaser and air-freshener (if you want your house to carry that savory smell of rosemary, thyme, and oregano, that is). It’s the perfect combination of sweet, savory, and tangy. Using skin-on chicken thighs ensures that the meat is not only flavorful, but that it’s moist and crispy. It’s the perfect dinner.


The meal itself is surprisingly quick to make — it takes under or about an hour — but it had me running around my little kitchen, trying to keep track of things. I had to go a slightly different route and bounce between frying pan and Pyrex dish because I didn’t have an oven-safe pan, but the instructions below are going to include both, in case you are in a similar boat.

Ready to eat? Let’s get started!


Ingredients

1 lemon
4 large skin-on boneless chicken thighs
Salt and pepper (to taste)
1 tsp olive oil, divided
3 sprigs oregano
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tbsp minced shallot
1 clove garlic, minced
1/8 tsp crushed red pepper flakes
1/2 tsp dry mustard
1/4 cup Vermouth

1/2 cup chicken broth (or Better Than Boullion, properly portioned out and mixed)

Prep:
Cut the lemon in half. Cut one half into thin slices and the other half into two wedges. Set aside. Chop up the herbs, the shallot, and the garlic. Also set aside. If you’re not using straight up chicken broth (my mom suggested this stuff called Better Than Boullion to me, and it’s basically broth concentrate, ready to go when you are; I recommend it), make that up now and set it aside. Preheat the oven to 425 degrees F.

On a large plate, set out the chicken thighs. Salt and pepper them as you wish, on both sides. Heat an oven-safe pan over medium heat (or, if you don’t have an oven-safe pan, use a large frying pan). Pour olive oil in the pan and spread it around, letting it heat up with the pan.

Place the chicken thighs in the hot pan, skin-side down. Let it render, pouring off any excess fat but keeping a thin layer in the pan. Cook until the chicken is cooked halfway through, which should take about 10 minutes.

Place the lemon slices on top of the chicken thighs and in the bottom of the pan. Transfer the pan (if it’s oven safe) to the hot oven. If it’s not, transfer the contents of the pan (including the lemon) to a Pyrex dish and put that in the oven, leaving the chicken skin-side down. Roast until the chicken is cooked through and the skin is nice and crispy (about 6-8 minutes).


Transfer the chicken to a warm plate while you prepare this next part in the pan. Place the lemon slices from the chicken in the pan and place the pan back on medium heat. Add the oregano, rosemary, thyme, garlic, shallot, red pepper flakes, and dried mustard. Cook for about one minute, stirring regularly.

Add the wine and cook until the liquid has been reduced by half, which should take 1-2 minutes. Add the broth and cook for about three minutes until it’s thickened. Squeeze one lemon wedge into the sauce and return the chicken to the skillet, skin-side up. Baste the chicken in the sauce, spooning it over the top of the chicken.

Serve alongside rice and asparagus. Squeeze the final lemon wedge over the chicken and the rice and serve hot!


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