Crispy-skinned Creamy Lemon and Herb Chicken Thighs

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Crispy-skinned creamy lemon and herb chicken thighs slathered in a drool-worthy sauce makes a deceptively easy weeknight meal.

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The sauce is creamy and lemony and herby and the chicken is succulent with a crispy skin.

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Ingredients

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Add the oil to the skillet and carefully lay the chicken thighs in the pan, skin-side down. Cook for 6–8 minutes until skin is golden brown and crispy.

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Remove the chicken from the skillet and place on a plate. Pour off the oil.

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Add the smashed garlic cloves, herbs, lemon slices, white wine, and chicken stock to the skillet and bring to a boil. Reduce to simmer.

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Arrange the chicken in the pan, skin side up, and place the skillet in the oven. Roast the chicken until cooked through, about 20 mins.

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Take the pan out of the oven, remove the chicken to a plate and tent with foil.

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I love a cast iron skillet for these creamy lemon and herb chicken thighs because it gives a great sear (yielding crispy skin) and moves seamlessly from the stove top to the oven.

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for the full recipe!

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