Pan Roasted Lemon Chicken


Below is another tasty dish lovingly made by Mrs. Roxborough Park Ramblings. This is a quick cooking dish made in a skillet and finished in the oven.

Pan Roasted Lemon Chicken


  • 8 bone in, skin on chicken thighs
  • 1 ¼ cups chicken stock
  • ¼ cup lemon juice, fresh
  • 2 tsp lemon zest
  • 1 Tbsp olive oil

For the lemon rub

  • 2 Tbsp olive oil
  • 2 Tbsp whole grain mustard
  • 2 tsp lemon zest
  • 3 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp salt


  1. Pre heat oven to 400 degrees.
  2. Make the lemon rub.
  3. Combine the lemon rub ingredients in a bowl.
  4. Using your fingers, work the lemon rub into both sides of the chicken thighs.
  5. In a medium bowl, whisk together chicken stock, lemon juice, and lemon zest.
  6. Heat olive oil in a large oven proof skillet.
  7. Add chicken thighs skin side down and cook until crispy and golden brown.
  8. Flip and cook other side until golden brown.
  9. Add chicken stock mixture to skillet.
  10. Place skillet into oven.
  11. Cook 30 minutes, or until temperature of chicken thighs reach 175 degrees.
  12. Serve with rice, risotto, or your favorite side dish.

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