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Roasted Lemon Chicken Thighs (11.05.15)

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Posted at 12:20 PM, Nov 05, 2015
and last updated 2015-11-05 14:27:56-05
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 8 bone-in, skin-on chicken thighs
  • 1 cup chicken stock
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup parsley, chopped
  • Salt and Pepper, to taste

Preheat oven to 400 degrees F.

Combine the first 5 ingredients (olive oil, mustard, lemon zest, oregano, thyme) in a small bowl with salt and pepper. Brush the rub into both sides of the chicken.

In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.

In a large skillet over medium-high heat, sear both sides of the chicken thighs until golden brown, about 2-3 minutes per side. Add chicken and lemon to pan. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Garnish with parsley before serving.