A traditional roast chicken is always delicious, but what about those nights when you just don’t have the time? Enter this one-pot skillet chicken. It boasts the same savory flavor with half the work — and requires only a handful of ingredients. So, to continue our month of chicken dinners, food genius Amanda Frederickson shows us how it’s done…
Five-Ingredient Lemony Chicken
By Amanda Frederickson
I am always on the lookout for simple, tasty, one-pot meals that are healthy and hearty. These oven-roasted chicken thighs with lemon might take the cake. Compared to chicken breast, thighs are more flavorful and much juicier. When you brown the skin and then braise the thigh meat you are left with chicken that is tender on the inside and crunchy on the outside. (Tip: One of my favorite tools in the kitchen is a meat thermometer to take the guess work out of cooking meat. I use it all the time — especially with chicken.)
Recipe: Five-Ingredient Lemony Chicken
Serves 2 to 4
2 1/2 lbs bone-in, skin-on chicken thighs (about 5 or 6 individual thighs)
1 tbsp olive oil
1/2 onion, thinly sliced
3/4 cup chicken broth
2 tbsp lemon juice
Freshly cracked pepper
Pre-heat the oven to 400F. Liberally sprinkle salt over chicken thighs.
In a 10- or 12-inch cast iron skillet, warm the olive oil over medium high heat. Place the chicken, skin side down and brown until crispy, about 5 to 7 minutes. Depending on the size of the pan, this can be done in batches.
Remove the chicken and carefully pour off the fat into a small bowl. (Discard fat after it cools.)
Scatter onions in the pan and sauté for about 2 to 3 minutes over medium heat. Place the chicken skin side up on top of the onions. Carefully pour chicken broth and lemon juice around chicken thighs. Scatter lemon slices on top and sprinkle with pepper.
Roast chicken thighs for 20 minutes or until a meat thermometer registers 165F. Let chicken rest in braising broth for 5 minutes before serving.