Lemon Skillet Chicken 🍗 🍋

This is my take on one of my favorite @inagarten weeknight dinners! Inspired by the queen, I just made a few tweaks to her recipe and it’s fantastic I must say. I used 1 additional lemon & onion, lots more garlic, added butter, and used dried thyme instead of fresh (again, bc I didn’t have on hand 😅.) Great for a week night dinner for the fam and the prep comes together pretty easily. Mom hack: prep everything during your kid’s nap time and refrigerate until ready to pop into the oven later that evening. You’re welcome. 🤣

2 teaspoons dried (or fresh) thyme
1 teaspoon whole fennel seeds (optional)
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
2 lemons, halved and sliced 1/4 inch thick
2 yellow onions, halved and sliced 1/4 inch thick
6 large garlic cloves, thinly sliced
4 tablespoons of salted butter, sliced into pads
6 bone in skin on chicken thighs
1/2 cup dry white wine
Juice of 1 lemon

Preheat oven to 450. Slice lemons, onions and garlic and set aside 6 lemon slices separately. Whisk together olive oil, thyme, 1 tbsp salt and 1 tsp pepper. Scatter onions, lemon and garlic slices on the bottom of a 12” cast iron pan. Set chicken thighs on top, skin side down. Brush olive oil mixture on the bottom of the chicken, then flip over. Pat chicken skin dry with paper towels, tuck lemon slices under each thigh skin, and then brush on remaining oil herb mixture. Season with salt and pepper, and drop in pads of butter. Put into the oven for 25-30 minutes. Then, pour white wine in the pan between chicken thighs, being careful not to pour on top of chicken skin so that it stays crispy. Bake for another 10ish minutes. Take out and let rest for a few minutes, then serve! The sauce is so fabulous, you’re going to want to drink it with a straw. Enjoy!

  1. Rio says:

    Are the fennel seeds meant to be whisked into the olive oil? And what is the juice of one lemon for? Thanks!

    • I am wondering the same thing! Based on the photo I sprinkled the fennel on top of the chicken after coating with the oil. As for the juice… I did a couple of shakes from my
      Bottle of lemon juice and I omitted the “juice of one lemon” as I felt I had plenty. I was Happy with those choices after trying the meal.

      Delicious and will make again! But those two ingredients need a home in this recipes instructions.

  2. JG says:

    Delicious! Although not sure why you put the lemon under skin of the chicken and what you do once it’s cooked. I removed it- but wasn’t sure purpose of having there in first place. I also saw lemon juice as part of recipe but there are no instructions as to what to use that for.

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