Easy pan roasted lemon herb chicken dinner recipe.
As a busy stay/work at-home mom I spend my days chasing far too active kids around, working on household chores, running errands and let’s not forget blogging. Sometimes I get carried away with a number of those things, whether it’s editing pictures or making sure the kids are staying busy, that I tend to forget the time. I can’t even tell you how often 5pm rolls around and I have no clue what’s for dinner. Tell me I’m not alone here. As much as I wish I kept a weekly menu going I can’t seem to stay that organized every week. For that reason I keep some of the basics on hand at all times and rely on quick and easy dinner recipes that are garaunteed to have dinner on the table in 30-45 minutes. This pan roasted lemon herb chicken recipe is one of are favorite go-to dinners when I’m short on time.
Years ago when my husband and I were looking for the perfect house to buy we briefly lived with his parents. We were young and still accustomed to home cooked meals from our parents. It’s then that I picked up on recipes that my mother and father-in-law routinely made. Some of those meals have now become our favorite dinners to make. One meal that regularly made an appearance is roasted chicken. Over the years I have become to love how easy this meal is to make and how great it is for leftover recipes. I often change the ingredients up but the most basic pan roasted chicken we make is with a lemon zest and herb rub that is cooked in an oven-safe skillet for a few minutes then transferred the oven for another 20. In about 30 minutes we have a quick dinner that the whole family enjoys.
I use olive oil in most of my chicken recipes. I love the flavor, especially this new Star Butter Flavored olive oil which is only available at Walmart. The best part is the it’s great for baking with…and you know how much I love baking. I also found this large pack of chicken thighs for a steal at Costco. They’re spereated in packages with 2-3 thighs inside. This is perfect for our family and doesn’t require repacking the chicken into freezer bags.
Pan-Roasted Lemon and Thyme Chicken
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 garlic salt or powder
- 1 teaspoon thyme chopped
- 1/4 teaspoon dried oregano
- 1 tablespoon lemon zest
- 2 tablespoon olive oil
- 1 lemon sliced
- 6 skin-on bone-in chicken thighs
Preheat oven to 475.
In a large oven-safe skillet heat 1 tablespoon of olive oil.
Combine kosher salt, pepper, garlic salt, thyme, oregano and lemon zest with remaining tablespoon of olive oil. Rub onto chicken thighs.
Cook chicken skin side down for 4-6 minutes or until light golden brown.
Flip chicken over and add sliced lemon to pan. Roast in oven for 15-20 minutes.
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