Lemon Roasted Chicken


  • 4 ea skin on bone-in chicken thighs
  • 1 tsp olive oil
  • 1 tbsp thyme, picked and chopped
  • 1 each sage sprig, picked and chopped
  • 1 tbsp oregano, picked and chopped
  • 1 tbsp rosemary, picked and chopped
  • 1 ea garlic clove, minced
  • 1 tbsp salt
  • AN black pepper, fresh ground
  • 1 tsp canola/vegetable oil
  • 3/4 cup onion, minced
  • 3/4 cup dry white win (not chardonnay)
  • 1 1/2 cup roasted chicken stock
  • 4 tbsp unsalted butter, cold


  1. Combine the first 10 ingredients, including all of the lemon zest, but a splash of lemon juice, and set aside for at least 1 minutes, but preferably up to 4 hours, to marinate.
  2. When ready to cook, pre-heat a heavy bottomed pan/cast iron over medium to high heat, and your oven to 350F.
  3. Add the canola oil (enough to coat the pan) and add the chicken thighs, skin down.
  4. Adjust the heat if needed so the chicken in the pan sounds like a heavy rainfall. Leaving the chicken skin side down, put the pan in the oven and cook for about 15-20 minutes, until the juice from the thighs runs clear.
  5. Once the chicken reaches an internal temperature of 165F remove it from the pan and let it rest. Pout out all but a couple of tablespoons of the rendered fat from the pan, then place it back over medium to high heat on the stovetop.
  6. Add the onion to the pan and saute until translucent making sure to stir occasionally.
  7. Deglaze the pan with the wine and cook until almost dry. Then add the chicken stock and reduce by 2/3.
  8. At this point remove the pan from heat, add a splash of lemon juice and stir in the butter.
  9. Adjust the seasoning as needed with salt and pepper.
  10. To serve, plate the chicken up on a bed of mashed potatoes or another favorite starchy vegetable, then drizzle with the sauce.
  11. Enjoy!

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