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!

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