Name: Crispy Pan-Roasted Chicken Thighs with Lemon Herb Pan Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 1 1/4 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil; 2 cloves garlic, minced; 1/2 cup low-sodium chicken broth; 1/4 cup dry white wine (or extra broth); 1 tbsp unsalted butter; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 2 tbsp chopped fresh parsley; 1 tsp chopped fresh thyme (or 1/2 tsp dried)

Crispy Pan-Roasted Chicken Thighs with Lemon Herb Pan Sauce

SproutedCucumber7704

This dish is all about delivering juicy chicken with ultra-crispy skin, finished with a vibrant lemon-herb pan sauce inspired by classic French technique. Salting early ensures deep seasoning, while a balance of butter and lemon brightens every bite. The skillet method maximizes flavor by browning the chicken and building a quick, glossy sauce from the pan drippings. Perfect for a cozy, cool-weather New Brunswick evening, this meal pairs beautifully with roasted potatoes or a crisp green salad.

Ingredients

Instructions

Pat chicken thighs dry thoroughly with paper towels. Season all over (and under the skin) with 1 tsp kosher salt and black pepper. Let sit at room temperature for at least 20 minutes to allow salt to penetrate.
Heat a large oven-safe skillet over medium heat. Add olive oil. When shimmering, place chicken thighs skin-side down. Cook undisturbed for 8-10 minutes, pressing gently to maximize skin contact, until skin is deeply golden and crisp.
Flip chicken. Pour out excess fat if needed. Add garlic to the pan and sauté for 30 seconds until fragrant.
Add chicken broth and white wine to the pan, scraping up any browned bits. Reduce heat to medium-low and simmer, uncovered, for 10-12 minutes, or until chicken is cooked through (internal temp 165°F).
Transfer chicken to a plate (tent with foil to keep warm). Increase heat to medium-high. Whisk in butter, lemon juice, and lemon zest. Simmer sauce until slightly thickened, 2-3 minutes. Taste and adjust seasoning with remaining 1/4 tsp salt if needed.
Return chicken to pan, spoon sauce over, and sprinkle with fresh parsley and thyme. Serve hot, spooning pan sauce over each thigh.