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Pan Roasted Chicken Recipe
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Pan-Roasted Lemon and Thyme Chicken

Author Crystal


  • 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.