Crispy skin chicken thighs are baked until tender in a lemon, garlic and herb broth. This makes a tasty, comforting weeknight dinner.
I learned something new this weekend. Finding a package of bone-in, skin-on, chicken thighs is actually quite hard.
I recently had the biggest craving for crispy skin chicken thighs. And so I went to go buy a package. But after four stores, I gave up and just bought leg quarters. I was able to find bags of wings, drumsticks, chicken breast, chicken tenders, boneless skinless chicken thighs, but no regular chicken thighs. Is no one eating them anymore? Or is this a San Diego thing, since people like to eat really healthy here?
This recipe starts with searing the skins on the stove until crispy. Then you add the broth, garlic, lemon and herbs and let it finish in the oven.
I’ve been wanting to cook chicken with this method for a while but I actually didn’t have the right pot to do so. Then I was sent a complimentary Viking 5-Ply Everyday Pan to review, which worked perfectly with this recipe.
The casserole pan has a 3.4 quart capacity, which is just the right size for a small family. You can read more details about the pan on their website, but here are the features I like about it:
– It’s light. Most 5-ply cookware I’ve come across is quite heavy. This one isn’t. I recently hurt my left hand and have been unable to lift heavy things, so the lightness of this pan was a welcome relief.
– It has a lifetime warranty.
– It can be used on any cooking surface, including grill, oven and induction.
– It’s dishwasher safe.
– It’s got a satin finish. Which means I can take photos of it without seeing reflections of everything. Plus it’s easier to keep it looking smooth and satiny.
Here are the photos of the pan after I used it a few times:
I did have one issue with the pan. It is advertised to have stay-cool ergonomic handles. I did love the curve of the handles, which made it easier to move the pot around, but after I seared the chicken on the stove, the handles were too hot for me to touch. They didn’t get nearly as hot as some of my other pot handles and I didn’t need thick oven mitts, but I did have to use the sleeve of my jacket as protection.
Overall, I am enjoying this pan and plan on using it a lot more in the future. I love how it still looks brand new after a few uses. It’s currently priced as $149.99 on Amazon.
Lemon Garlic Chicken
- 4 chicken thighs bone-in, with skin
- 2 tbsp olive oil
- 2 lemons
- 1 cup chicken broth
- 4 cloves of garlic minced
- 4 sprigs of rosemary optional; plus additional for garnish
- 1 tsp garlic & herb seasoning
- salt and pepper to taste
- 5 young thin multicolored carrots optional (see note)
- handful of broccolini optional (see note)
- Add olive oil to the pan and turn stove to medium-high. When oil becomes hot, add in chicken, searing both sides until they are brown and the skin is crispy. Turn off the stove. Preheat oven to 425°F.
- Squeeze juice from one lemon. In a small bowl, combine lemon juice and 1/2 tsp garlic and herb seasoning. Brush chicken skins and top of chicken thighs generously with lemon juice mixture. In a separate bowl, add leftover lemon juice mixture, chicken broth, garlic, remaining garlic and herb seasoning. Taste to see if you want to add salt and pepper. If so, add at this point. Pour mixture into the pan. It should only cover the bottom of the chicken, leaving the skin exposed so it can remain crispy.
- Thinly slice your second lemon. Place lemons into your pot, submerging them into the broth. Add rosemary to the broth if using.
- Transfer pot from stove to oven. Let chicken bake for about 20-25 minutes until done. About 10 minutes before chicken is ready, Add carrots, placing them underneath the chickens. About 5 minutes before chicken is done, add broccolini, placing them near the carrots.
- Garnish with more lemon slices and rosemary sprigs if desired. Serve while warm.
- Look for multicolored carrots at the farmer's market.
- I like using broccolini, but you can substitute other vegetables.
- The nutrition estimate does not include the optional ingredients.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Please note: As indicated above, I was sent a complimentary pan for review. My opinions remain my own.