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–+ servings
Lemon Chicken

Crispy Lemon Chicken - Easy Cast Iron Skillet Meal

5 from 1 vote

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Perfectly tender and juicy bone-in chicken thighs pan-seared in a cast iron skillet until crispy, then doused in a lemon herb sauce and topped with lemon slices.
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Equipment

Ingredients

  • 6 bone-in, skin-on chicken thighs trimmed of excess fat
  • ½ tablespoon lemon zest (about 1 lemon)
  • ¼ cup freshly-squeezed lemon juice (about 2 large lemons)
  • ¼ cup chicken broth
  • 1-2 tablespoon honey optional
  • 2 teaspoon Italian seasonings
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon thyme fresh or dried, chopped
  • 2 teaspoon neutral oil I used canola
  • salt and pepper to taste
  • thin lemon slices for garnish

Instructions

  • Preheat the oven to 425 F.
  • Season the chicken thighs with salt and pepper. Don't remove any of the skin for the juiciest, crispiest results.
  • Heat neutral oil in a cast iron skillet over medium-high heat. The oil should look shimmery once hot. Place chicken thighs skin-side down in the pan and cook undisturbed until golden and crispy, about 6 to 8 minutes. Flip the chicken thighs and cook an additional 5 to 6 minutes, until golden brown.
  • Meanwhile, add the freshly-squeezed lemon juice, lemon zest, any fresh and dried chopped herbs, and chicken broth to a medium-sized bowl. Stir until combined.
  • Once the chicken thighs are golden brown on both sides, pour the lemon herb mixture over top of them in the skillet.
  • Place the thin lemon slices on the tops of each chicken thigh.
  • Using heat-safe gloves, transfer the skillet into the oven. Bake for about 15-25 minutes, or until the internal temperature of the chicken thighs reaches 165 F. For the most flavor, baste the chicken with the sauce a few times while it bakes.
  • Enjoy!

Notes

  • You will need about 3 large lemons total for this recipe. 2 for juicing and 1 for slicing for the garnish. 
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